Name: Alice Waters’ Zucchini Pancakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 medium zucchinis, grated; 1/2 teaspoon salt; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 2 eggs; 1/4 cup milk; 2 tablespoons olive oil

Alice Waters’ Zucchini Pancakes Recipe

Myrna Hembree Modified: November 12, 2023

How To Make Alice Waters’ Zucchini Pancakes Recipe

Delicious and healthy zucchini pancakes – crispy on the outside and creamy on the inside!

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

2 medium zucchinis, grated
1/2 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 eggs
1/4 cup milk
2 tablespoons olive oil

Instructions

Preheat oven to 200°F.
In a large bowl, mix zucchini and salt. Let stand for 10 minutes.
Squeeze zucchini to remove excess liquid.
In a separate bowl, whisk flour, baking powder, paprika, and black pepper.
Stir in Parmesan cheese, parsley, eggs, milk, and olive oil.
Add zucchini to the flour mixture and stir until just combined.
Heat a large nonstick skillet over medium-high heat.
Drop 1/4 cup of batter onto the skillet and cook until golden brown, about 3 minutes per side.
Transfer pancakes to a baking sheet and keep warm in the oven.
Repeat with remaining batter.
Serve warm with fresh herbs and sour cream, if desired.