These golden zucchini pancakes are crisp on the outside, tender inside, and wonderfully light. Grated zucchini, a little cheese, and a hint of garlic fry up into savory cakes that are perfect for breakfast, brunch, or a quick snack. They taste indulgent while staying refreshingly low-calorie.
Ingredients
- 1 whole egg plus 2 egg whites
- 290 g zucchini
- 11 g rice flour (about 1 tbsp)
- 2 g baking powder (1/2 tsp)
- 40 g low-fat cheese (15%), grated
- 2 ml olive oil
- Salt, black pepper, and granulated garlic to taste
Instructions
- Grate the zucchini on a coarse grater.
- Mix with the egg, egg whites, salt, pepper, granulated garlic, flour, baking powder, and grated cheese.
- Divide the batter in two.
- Heat olive oil in a skillet, pour in half the batter, and fry over medium heat until golden. Flip carefully with a plate and brown the other side.
- Repeat with the remaining batter. Serve with toppings like lightly salted trout and tomato.
Tips
- Squeeze out a little excess moisture from the grated zucchini if it looks very wet, so the pancakes crisp up nicely.
- Keep the heat at medium so the pancakes turn golden without burning before the center sets.
- For more light breakfast ideas, Allrecipes and USDA resources are helpful guides for balanced, flavorful mornings.
If you love zucchini at breakfast, try Creamy Zucchini Soup and Cheesy Zucchini Casserole with Ham for more savory, cheesy zucchini dishes.
Nutrition: per 100 g: 63.9 kcal, protein 3.7 g, fat 3.3 g, carbs 5.8 g.