Zucchini Pancakes


  • 2 fairly large zucchini (about 3 cups shredded and loosely packed
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 2 tablespoons peanut or other neutral oil, plus more if needed
  • Butter and maple syrup, for serving

Shred the zucchini and place in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible.

In a medium bowl, combine the eggs, sugar, vanilla, cinnamon, and nutmeg. Beat well with a fork. Add the drained zucchini and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined

Heat one tablespoon of the oil over medium-high heat. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a rack and repeat with the remaining oil and batter. Serve with butter and maple syrup, if desired (though they’re quite sweet on their own).

From Serious Eats


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