Featured in Breakfast & Brunch , Comfort Dinners , Sweet Endings
These crispy zucchini pancakes with garlic and cheese are golden on the outside, tender on the inside, and bursting with flavor. Perfect as a healthy appetizer, light lunch, or savory side dish, this easy recipe is a delicious way to use up fresh zucchini. Serve them with sour cream or yogurt dip for the ultimate crowd-pleaser! 🥒🥞✨
Crispy Zucchini Pancakes Garlic Cheese | recipesbybrad.comGolden crispy zucchini pancakes with garlic and cheese served on a white plate
If you’re searching for a flavorful snack or side dish, this crispy zucchini pancakes recipe with garlic and cheese is just what you need. These golden pancakes are packed with fresh zucchini, sharp cheese, and fragrant garlic that combine to deliver a mouthwatering taste and satisfying crunch. They cook quickly and work perfectly for breakfast, lunch, or even appetizers. Whether you’re cooking for family or guests, this recipe promises an easy way to impress everyone at the table with minimal effort.
Zucchini forms the base of this recipe. It provides moisture and mild flavor while keeping the pancakes light. Grating the zucchini finely ensures it mixes well into the batter without large chunks.
Fresh garlic adds a bold aroma and sharpness that complements the mildness of the zucchini. Mince it finely to distribute its flavor evenly throughout the pancakes without overpowering them.
Using a flavorful shredded cheese like sharp cheddar or Parmesan gives these pancakes richness and a slightly salty finish. The melting cheese helps bind the ingredients together while adding gooey texture.
Flour acts as a binder absorbing excess moisture from the zucchini. It helps hold the pancake shape while frying crisp on the outside. Using all-purpose flour offers the right texture balance.
Eggs provide structure by binding all ingredients into a cohesive batter. They also add protein content, making these pancakes more filling.
Salt enhances all flavors in this recipe by balancing sweetness from the zucchini and sharpness of the garlic and cheese.
Freshly ground black pepper adds subtle heat without overpowering other tastes. It pairs well particularly with savory dishes like this one.
Olive oil is ideal for shallow frying these pancakes due to its flavor and moderate smoke point. It helps achieve a crisp exterior without excessive greasiness.
Recipe preparation step
Start by washing then finely grating two medium zucchinis using a box grater or food processor fitted with a grating disk. Place grated zucchini into a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much excess moisture as possible—this step is crucial for achieving crispy pancakes rather than soggy ones.
In a large mixing bowl, combine squeezed grated zucchini, three minced garlic cloves, one cup shredded cheese, half cup all-purpose flour, two large eggs, half teaspoon salt, and quarter teaspoon freshly ground black pepper. Stir thoroughly until all ingredients are well incorporated into a thick batter-like consistency.
Place a non-stick skillet or cast-iron pan over medium heat. Pour enough olive oil to coat the bottom generously—about 2 tablespoons should suffice depending on your pan size. Allow oil to warm up but not smoke; this ensures even cooking without burning your pancakes.
Using a tablespoon or small ice cream scoop, portion out batter into rounds directly onto the hot oil in your pan. Flatten slightly using spatula tips to shape thin discs around 3 inches wide each. Cook about 3-4 minutes per side until golden brown and crispy before carefully flipping using spatula edges.
Once both sides are beautifully crisped to golden perfection, transfer cooked zucchini pancakes onto plates lined with paper towels to absorb any excess oil left on their surface preventing greasiness when served.
Serve these crispy zucchini pancakes hot off the pan alongside sour cream or Greek yogurt dollops for creamy contrast. A sprinkle of fresh chopped herbs like parsley or chives brightens flavors further making them perfect finger food or party appetizers.
Store any leftover crispy zucchini pancakes in an airtight container inside your refrigerator for up to 2 days safely. Reheat them in an oven or toaster oven at 350°F (175°C) for about 5-7 minutes instead of microwaving; this keeps their crispy texture intact better than softening in microwave heat.
To freeze leftovers long-term place cooled pancakes separated by parchment paper sheets inside freezer-safe bags or containers up to 1 month duration without major quality loss; thaw overnight in fridge then reheat as described above for quick snacks anytime! This crispy zucchini pancakes recipe with garlic and cheese delivers great texture along with deliciously balanced flavors making it easy yet impressive enough for everyday meals or special occasions alike!## Mistakes to avoid
One common mistake when making crispy zucchini pancakes recipe with garlic and cheese is not draining the zucchini properly. Zucchini contains a lot of water, which can make your pancakes soggy instead of crispy. After grating, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Skipping this step will result in pancakes that don’t hold together well and have an unpleasant texture.
Another error is overmixing the batter. When you combine all ingredients, mix just until incorporated. Overmixing activates gluten in the flour, causing dense and tough pancakes rather than light and crispy ones. Handle the batter gently to keep it airy and ensure each bite is tender with a crunchy exterior.
Using too much oil during frying can also ruin your pancakes. While oil is necessary for crispiness, excess oil makes them greasy and heavy. Use a moderate amount of oil in a non-stick pan, heating it properly before adding the batter. This helps achieve an even golden crust without absorbing too much fat.
Finally, relying on low heat during cooking is another mistake. Cooking zucchini pancakes on low heat causes them to absorb oil slowly and become limp instead of crispy. Medium to medium-high heat allows for quick browning while cooking through the interior perfectly. Adjust temperature carefully to avoid burning.
To get perfectly crispy zucchini pancakes recipe with garlic and cheese every time, start by finely grating your zucchini. Smaller pieces release less water quickly, helping the batter stay firm rather than watery. Once grated, salt the zucchini lightly and let it rest for 10 minutes. This draws out additional moisture, which you then squeeze out thoroughly using a clean towel or cheesecloth.
Adding a bit of grated cheese directly into the batter enhances flavor and contributes to crispiness due to its fat content melting while cooking. Choose cheeses like Parmesan or sharp cheddar for bold taste and texture contrast that complements garlic’s pungency beautifully.
When mixing ingredients, add beaten eggs last to bind everything gently without overworking the flour mixture. You want just enough egg to hold the mixture but not so much that it becomes heavy or soggy.
Use a non-stick skillet heated on medium-high heat with a thin layer of olive oil or vegetable oil before placing spoonfuls of batter down. Press each slightly flat with a spatula for even cooking and maximum surface contact with the pan for that golden crust.
Cook each side about 3-4 minutes until deep golden brown before flipping carefully to avoid breaking apart soft edges. Drain cooked pancakes on paper towels briefly to remove excess oil while retaining crispness inside.
For added flavor depth in your crispy zucchini pancakes recipe with garlic and cheese, try incorporating fresh herbs like parsley or dill into the batter. Their freshness balances richness from cheese nicely without overpowering garlic’s aromatic notes.
If you prefer extra crunchiness, mix a small amount of breadcrumbs or crushed cornflakes directly into the batter for texture contrast in every bite. This also helps absorb any leftover moisture from zucchini.
To reduce calories without sacrificing taste, substitute part of the regular flour with whole wheat or chickpea flour. These flours add nutritional benefits such as fiber while still maintaining good pancake structure when combined well.
Serve these pancakes warm alongside sour cream or Greek yogurt mixed with lemon juice and chives as a refreshing dip option that cuts through richness beautifully.
For variations, add finely chopped onions or roasted red peppers into your batter to complement garlic’s savory profile further while introducing subtle sweetness that pairs well with cheese.
This recipe focuses on achieving superior crispiness by removing excess moisture meticulously and using specific cheeses like Parmesan for enhanced flavor complexity. Garlic adds pungency that elevates simple fritters into something more aromatic and savory compared to basic versions often lacking seasoning depth.
Yes! You can make these pancakes ahead but store them uncovered at room temperature briefly before reheating in a hot skillet or oven to restore their crispiness. Avoid microwaving directly as it tends to soften their texture due to steam buildup.
Hard cheeses like Parmesan or aged cheddar work best because they melt evenly yet help form a crunchy crust during frying. Soft cheeses tend to release more moisture which could reduce overall crispness in the finished pancake.
Properly draining grated zucchini is key along with adequate binding using eggs or an egg substitute if vegan-friendly options are needed. Also, avoid flipping too early; let one side fully cook until golden brown so they hold shape well when turned over gently.
Absolutely! Substitute regular flour with gluten-free alternatives such as rice flour, almond flour, or gluten-free all-purpose blends designed for frying batter consistency without compromising taste or texture significantly.
Light salads like cucumber-tomato salad dressed simply in lemon juice complement these rich savory pancakes well by adding freshness contrast. A dollop of herb-infused yogurt dip also pairs perfectly enhancing both flavor layers subtly yet effectively.
Making crispy zucchini pancakes recipe with garlic and cheese requires careful handling of ingredients for optimal texture and flavor balance. Key points include thoroughly draining grated zucchini, mixing ingredients gently without overworking, using appropriate cheeses for taste and crunch, and frying at medium-high heat with minimal oil for perfect golden crusts. Adding fresh herbs or breadcrumbs offers exciting variations while serving suggestions like yogurt dips enhance enjoyment further. Following these tips helps create deliciously crispy results every time you cook this easy yet satisfying dish.