Grate the Zucchini: Wash and grate the zucchini using the coarse side of a box grater. Sprinkle the grated zucchini with a little salt and let it sit for 10 minutes in a colander. This will help draw out excess moisture, preventing the pancakes from becoming soggy.
Activate the Yeast: In a large bowl, whisk together the warm milk, warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes, until it becomes frothy and bubbly. This activates the yeast, which is essential for the pancakes to rise nicely.
Combine Wet and Dry Ingredients: In a separate bowl, whisk together the flour and salt. Add the eggs to the activated yeast mixture and whisk to combine. Then, gradually add the dry ingredients to the wet ingredients, mixing until just combined. A slightly lumpy batter is okay.
Incorporate the Zucchini: Squeeze out any excess moisture from the grated zucchini using a cheesecloth or paper towels. Gently fold the grated zucchini and chopped herbs into the batter.
Heat Up and Cook: Heat a generous amount of vegetable oil in a large skillet over medium heat. Once hot, scoop out about ¼ cup of batter per pancake and flatten them slightly with a spoon. Fry the pancakes for 2-3 minutes per side, or until golden brown and cooked through.
Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve immediately while hot, with your favorite dipping sauce like sour cream, yogurt, or a simple lemon vinaigrette.
Tips:
For extra flavor, you can add a grated clove of garlic or a pinch of dried herbs like oregano or thyme to the batter.
If the batter seems too thick, add a splash of milk or water to thin it out slightly.
Don’t overcrowd the pan when frying. Cook the pancakes in batches to ensure they have enough space to cook evenly.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or oven before serving.
Conclusion:
These zucchini pancakes are a fantastic and versatile dish. They’re perfect for a light lunch, a satisfying appetizer, or even a fun weeknight dinner. So ditch the meat and embrace the power of zucchini! You won’t be disappointed.
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