I love zucchini and am always finding ways to sneak it into kid-friendly recipes that everyone will eat. In my house I am the only person that willingly eats zucchini, but if I make zucchini bread the whole loaf is gone. This is a simple weeknight meal and can be served as a side dish or as an entree. You can be creative with how you serve these. I ate mine plain, my oldest son ate his with some sour cream and my three younger children put some maple syrup on theirs and loved them!
Disclaimer: I called these “green pancakes” for my kids, when asked what made them green I told them all to just taste and try to guess. In my house, 3 out of my 4 children have total aversions to any sort of healthy green food…give them a green juice or green candy and they are fine, attempt green veggies, totally different experience. By calling them pancakes and letting them all drizzle a little syrup on top it created a totally different experience and my kids loved them.
Enjoy 🙂 Jenn
*adapted from Just a Taste*
- 4 cups of shredded zucchini
- 2/3 cup of all-purpose flour
- 2large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- Olive oil or coconut oil
- Sour cream, for serving (optional)
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
Liberally coat the bottom of a large sauté pan with oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.