If you have a summer garden, you most likely have zucchini up to your eyeballs right now! Zucchini pancakes are a delightful way to incorporate summer’s bounty into your diet. These crispy fritters are not only delicious but also surprisingly versatile. Serve them for a light lunch, a satisfying side dish, or even a vegetarian main course.
This recipe takes a healthy turn by using soybean oil for frying. Soybean oil makes a great choice for frying these zucchini pancakes for a few reasons. First, it has a neutral flavor that won’t overpower the delicate taste of the zucchini. Second, and importantly for frying, it boasts a high smoke point, meaning it can withstand high temperatures without burning or breaking down. Finally, soybean oil is a source of essential fatty acids, including polyunsaturated fats which can be beneficial for heart health when consumed in moderation.
Ingredients:
- 2 medium zucchini (about 1 ½ cups grated)
- 1 small yellow onion, grated
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- ¼ cup soybean oil – It’s handy to keep a 40 oz Soybean oil in the house!
Instructions:
- Grate the zucchini and onion: Using the large holes of a box grater, shred the zucchini and onion. In a large bowl, toss the grated vegetables with a pinch of salt. Let them sit for 10 minutes. This allows the zucchini to release excess moisture, resulting in crispier pancakes.
- Drain the zucchini: After 10 minutes, transfer the grated zucchini and onion to a colander lined with paper towels. Squeeze out as much excess moisture as possible.
- Prepare the batter: In a separate bowl, whisk together the eggs, flour, baking powder, oregano, garlic powder, salt, and pepper. Gently fold the drained zucchini and onion mixture into the wet ingredients. The batter should be thick but pourable. If it seems too thin, add a tablespoon more of flour.
- Heat the oil: Heat the soybean oil in a large skillet over medium-low heat. Aim for a thin layer of oil coating the bottom of the pan.
- Cook the pancakes: Spoon about ¼ cup of batter per pancake onto the hot skillet. Leave some space between the pancakes for them to spread slightly while cooking. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Drain and serve: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauce, such as Greek yogurt mixed with chopped fresh dill or a simple lemon vinaigrette.
These zucchini pancakes are best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or oven for a crispy texture.
Tips:
- For added flavor, you can incorporate shredded cheese like Parmesan or feta into the batter.
- Experiment with different herbs and spices to personalize the taste. Try a pinch of red pepper flakes for a kick or chopped fresh parsley for a brighter flavor.
Looking for more inspiration in cooking with Soybean Oil? Check out this healthy breakfast recipe with soybean oil recipe.
