These zucchini pancakes are another variation on Hanukkah latkes. They taste wonderfully fresh, especially if you serve them with minted yogurt.
Zucchini Pancakes
Servings
4 Servings
Ingredients
- 6 zucchini
- 2 eggs lightly beaten
- ½ cup flour
- Salt & pepper
- ½ cup finely chopped flat-leaf parsley
- ½ cup finely chopped fresh mint
- Canola oil for frying
Instructions
- Grate the zucchini using the coarse side of a box grater. Put in a colander and squeeze out as much liquid as possible.
- Put the eggs, flour, salt and pepper in a large bowl and mix to combine.
- Mix in the zucchini, parsley and mint.
- Heat the canola oil in a wide, heavy-bottomed pan (it should fully coat the bottom of the pan).
- Form the zucchini mixture into patties and carefully put in the hot oil. Fry on both sides until evenly browned and crispy.
- Serve with sour cream or yogurt mixed with chopped fresh mint.
- TIP: Put a piece of carrot in the pan while frying to prevent the oil from burning.
- Recipe and tip from ‘Cook in Israel’ Cookbook
this sounds interesting have eaten pancakes but not with zucchini :-,
Potato starch
Thank you Twokids for asking and thank you Cindy for the great reply. It’s also possible to use mashed potato or chickpeas flour.
As one who cooks for a GF relative, you can substitute potato starch, or use oatmeal- grind it a blender for a more flour like consistency. You can also use cooked rice or of course, rice flour if you have that in your home. Enjoy.
we are a flour,and corn and yeast free house what cac I use instead of the flour instead for this recipe?