Flourless zucchini pancakes: Crispy, healthy, and delicious!
Zucchini pancakes are a great alternative to traditional potato pancakes. They are soft, have a crispy crust, and pair wonderfully with garlic dip. I discovered a tried-and-true recipe at my sister-in-law’s house that doesn’t use any flour.
Zucchini pancakes are becoming increasingly popular among healthy eating enthusiasts. Traditionally prepared with flour, they can often be heavy and high in calories. However, there's a way to enjoy their flavor without compromising on a light and healthy diet. By skipping the flour and using other ingredients, pancakes can be both crunchy and nutritious.
What to substitute for flour?
Eliminating flour from the zucchini pancake recipe doesn't mean you have to sacrifice their crunchiness. Many alternatives can replace flour while also enhancing the taste and texture of the pancakes. One popular substitute is oats. They add crunchiness and offer nutritional benefits like fiber and protein.
Another interesting ingredient is mozzarella cheese. Adding it to the mixture makes the pancakes tender and pleasantly stretchy. If you want even more crispiness, consider using psyllium husks, which perfectly thicken the mixture and provide the right structure.
Recipe for flourless zucchini pancakes
Ingredients:
- 1 large zucchini (about 14 oz)
- 4.5 oz oats
- 2 eggs
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions:
- Wash and grate the zucchini using a coarse grater. Transfer it to a bowl, add salt, and let it sit for 10-15 minutes to release its juices. Then, thoroughly drain the excess water using paper towels or a clean cloth.
- Add oats, eggs, curry powder, garlic powder, and salt and pepper to the drained zucchini. Mix well to achieve a uniform mixture.
- Heat oil in a frying pan. Use a spoon to scoop portions of the mixture onto the pan, forming pancakes. Fry them on both sides until they are golden brown and crispy.
- If you prefer a less oily version, bake the pancakes in the oven. Line a baking sheet with parchment paper, place spoonfuls of the mixture to form pancakes, and bake at 350°F for about 20 minutes.
What to serve with zucchini pancakes?
Flourless zucchini pancakes can be served in many ways. They taste great both hot and cold, making them ideal for lunch at work or a picnic. Pair them with sauces like yogurt or garlic, which complement the delicate flavor of zucchini perfectly.
Additionally, the pancakes can be enriched with various toppings. Fresh herbs like dill or parsley add freshness to the dish. They can also be served with a salad made of seasonal vegetables, making the meal even more filling and healthy.
