Healthy zucchini pancakes: A flourless twist for the perfect crunch
Zucchini pancakes are a fantastic alternative to traditional potato pancakes. They have a soft interior, a crispy crust, and pair wonderfully with a garlic dip. I found a tried-and-true recipe at my sister-in-law’s house that doesn't use any flour.
Zucchini pancakes are gaining popularity among healthy eating enthusiasts. Traditionally made with flour, they can be heavy and high in calories. However, there's a way to enjoy their taste without compromising a light and healthy diet. You can simply skip the flour and replace it with other ingredients that not only add crunch but also enhance their nutritional value.
What to substitute for flour?
Omitting flour from the zucchini pancake recipe doesn’t mean you have to sacrifice their crunchiness. Many alternatives can replace flour while enriching the taste and texture of the pancakes. One popular substitute is oats. They provide crunch and additional nutritional benefits like fibre and protein.
Another interesting ingredient is mozzarella cheese. Adding it to the mixture makes the pancakes tender and pleasantly stretchy. If you desire even more crispiness, consider using psyllium husks, which thicken the mixture perfectly and give the pancakes the right structure.
Recipe for flourless zucchini pancakes
Ingredients:
- 1 large zucchini (about 400 grams),
- 130 grams 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, salt it, and let it sit for 10-15 minutes to release its juices. Then, thoroughly drain the excess liquid from the zucchini using paper towels or a clean cloth.
- Add oats, eggs, curry powder, garlic powder, and salt and pepper to taste to the drained zucchini. Mix all the ingredients well to create 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 golden brown and crispy.
- If you prefer a less oily version, you can bake the pancakes in the oven. Lay parchment paper on a baking sheet, place spoonfuls of the mixture forming pancakes, and bake at 180°C (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 an ideal choice for a packed lunch or a picnic. They pair well with various sauces, such as yogurt or garlic sauce, which perfectly complement the delicate taste of zucchini.
Furthermore, the pancakes can be enhanced with various toppings. Fresh herbs, like dill or parsley, work excellently and add a touch of freshness to the dish. They can also be served with a salad of seasonal vegetables, making the meal both filling and healthy.
