Zucchini Pancakes with Cheesy Dip
Zucchini Pancakes with Cheesy Dip
Ingredients
For the Zucchini Pancakes
- 2 zucchini, medium, grated and excess water squeezed out
- 1/2 cup all-purpose flour
- 1 large egg
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for frying, as needed
For the Cheesy Dip
- 4 ounces cream cheese, softened
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture. Firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is crucial for crispy pancakes.
⏱️ 15 min
- 2
In a large bowl, combine the squeezed zucchini, all-purpose flour, egg, sliced scallions, minced garlic, grated Parmesan cheese, baking powder, remaining 1/4 teaspoon of salt, and black pepper. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 3
For the cheesy dip, combine the softened cream cheese, shredded sharp cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper in a small microwave-safe bowl or saucepan. Heat gently, stirring occasionally, until the cheeses are melted and smooth. This can be done in the microwave in 30-second intervals or over low heat on the stovetop.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the zucchini batter into the skillet, flattening them slightly with the back of a spoon to form pancakes about 2-3 inches in diameter. Do not overcrowd the pan.
⏱️ 2 min
- 5
Cook the zucchini pancakes for 3-4 minutes per side, or until golden brown and cooked through. Add more oil to the pan as needed for subsequent batches. Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil.
⏱️ 12 min
- 6
Serve the warm zucchini pancakes immediately with the hot cheesy dip on the side. Garnish with extra chopped scallions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini Pancakes with Cheesy Dip
Ingredients
For the Zucchini Pancakes
- 2 zucchini, medium, grated and excess water squeezed out
- 1/2 cup all-purpose flour
- 1 large egg
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for frying, as needed
For the Cheesy Dip
- 4 ounces cream cheese, softened
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Grate the zucchini using a box grater. Place the grated zucchini in a colander, sprinkle with 1/4 teaspoon of salt, and let it sit for 10 minutes to draw out excess moisture. Firmly squeeze out as much liquid as possible using your hands or a clean kitchen towel. This step is crucial for crispy pancakes.
⏱️ 15 min - 2
In a large bowl, combine the squeezed zucchini, all-purpose flour, egg, sliced scallions, minced garlic, grated Parmesan cheese, baking powder, remaining 1/4 teaspoon of salt, and black pepper. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 3
For the cheesy dip, combine the softened cream cheese, shredded sharp cheddar cheese, milk, garlic powder, onion powder, salt, and black pepper in a small microwave-safe bowl or saucepan. Heat gently, stirring occasionally, until the cheeses are melted and smooth. This can be done in the microwave in 30-second intervals or over low heat on the stovetop.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the zucchini batter into the skillet, flattening them slightly with the back of a spoon to form pancakes about 2-3 inches in diameter. Do not overcrowd the pan.
⏱️ 2 min - 5
Cook the zucchini pancakes for 3-4 minutes per side, or until golden brown and cooked through. Add more oil to the pan as needed for subsequent batches. Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil.
⏱️ 12 min - 6
Serve the warm zucchini pancakes immediately with the hot cheesy dip on the side. Garnish with extra chopped scallions if desired.
⏱️ 1 min