Zucchini pancakes are very well known and loved in every Easter European home. This was the very first thing that I’ve learnt to cook. Back in Ukraine, at school we used to have a Meal Management class just for girls, and even though there were many deficits in a country, zucchinis were always available. We’ve learnt how to bake them, and fry them, and pickle them, and make spread, and of course make yummy pancakes. Zucchini pancakes could be served as an appetizer, or a healthy light lunch. In addition, these are very kid friendly. Even though my kids are not the pickiest eaters, this is the only way they’d eat their zucchinis. I’ve been serving these pancakes for lunch without spending too much time in a kitchen, as they’re quick and easy to make, and still enjoy beautiful summer weather while it lasts.
- 1 medium-large zucchini
- 2 eggs
- 1 + 2/3 cup flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- olive oil for cooking
Peel and cut zucchini in 1 inch pieces. Puree zucchini using blender or food processor.
Add eggs, mix well. In a separate bowl mix flour, baking powder, salt and pepper. Add flour mixture to zucchini puree. Mix well.
In a large skillet heat olive oil. Over medium heat, cook zucchini pancakes 5 minutes per side, or until golden.
Enjoy with a dollop of sour cream!