melon egg cake

How to Make Zucchini and Egg Pancakes

Zucchini and egg pancakes are a quick, nutritious, and versatile dish perfect for breakfast, lunch, or a light dinner. Here’s a simple yet delicious recipe to try.

Ingredients:

- 1 medium zucchini (about 200g), grated

- 2 large eggs

- ½ cup all-purpose flour (or rice flour for gluten-free)

- 2 green onions, finely chopped

- 1 garlic clove, minced (optional)

- Salt and pepper to taste

- 1 tbsp cooking oil (for frying)

Steps:

1. Prepare the zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess water to prevent the pancakes from becoming soggy.

2. Mix the batter: In a bowl, whisk the eggs, then add the grated zucchini, flour, green onions, garlic, salt, and pepper. Stir until well combined into a thick batter.

3. Cook the pancakes: Heat oil in a non-stick skillet over medium heat. Drop 1-2 tablespoons of batter per pancake, flattening gently with a spatula. Cook for 2-3 minutes per side until golden brown and crispy.

4. Serve: Transfer to a plate lined with paper towels to drain excess oil. Enjoy hot with a side of sour cream or soy sauce.

Tips:

- For extra flavor, add grated cheese, herbs like dill, or a pinch of chili flakes.

- Adjust batter consistency with a little milk or water if too thick.

- These pancakes can be stored in the fridge for up to 2 days—reheat in a toaster or oven for best results.

This simple recipe turns fresh zucchini and eggs into a satisfying, golden treat that’s loved by all ages!