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.
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.