| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 132 | 7g | 1.5g | 12g |
| sugars | fibre | protein | salt |
| 3g | 2g | 5g | 0.25g |
Why I Love Polish Zucchini Pancakes
There’s nothing quite as comforting as a traditional meal that brings back memories of family get-togethers. One such delicacy that has found a soft spot in my heart is the timeless Polish recipe, Zucchini Pancakes. They’re a feast for the taste buds, packing a punch with every bite, hence why I find myself coming back to them time and time again. 
Rooted in Family Traditions, Perfected Over Time
While Zucchini Pancakes might signal a detour from my core Italian-American culinary background, it’s a wonderful testament to how dishes from different cultures can enhance your table. It’s the type of meal that complements all kinds of sides, but I personally gravitate towards serving it with a hearty potato salad or an invigorating summer squash soup. The journey of expanding my menu with recipes like these reinforces the idea that food isn’t just about satisfying our cravings, but it’s also a universal language that connects us and transcends boundaries.
Though I hadn’t personally grown up eating these pancakes, the first time I sampled one was at a friend’s house – and the rest is history. The recipe is reminiscent of the flavors that acclaimed Polish chef, Zuza Zak, often brings to Polish cuisine – simple, robust, and a beautiful medley of local ingredients. I immediately knew I had to incorporate it into my culinary repertoire.
The Key Ingredients & Their Significance
These pancakes, rich in texture and flavor, owe it to the beautiful ensemble of ingredients. The zucchini acts as an enchanting mild, gourd backdrop while the green onions and fresh dill lend a wonderful thrust of herbaceous, onion-y accents. The addition of eggs helps bind the pancakes while the breadcrumbs and flour ensure that they have a beautifully crisp texture. Finally, the topping of sour cream adds an irresistible tang that rounds out the savory pancake to perfection.
The harmony between these ingredients, relatively common in many households, creates a dish far greater than the sum of its parts. From its humble ingredients to its easy preparation, Zucchini Pancakes are an embodiment of simplicity and tradition, and I can’t help but revisit this recipe time and time again.
What You’ll Need
- 2 medium-sized zucchini
- 1/2 teaspoon of salt
- 2 large eggs
- 1/3 cup of all-purpose flour
- 1/3 cup of breadcrumbs
- 2 green onions, finely chopped
- 1 tablespoon of fresh dill, chopped
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- Sour cream, for serving
Method
Step One
First, start by grating the 2 medium-sized zucchinis. Place them in a colander set in the sink and toss them with 1/2 teaspoon of salt. Let this mixture stand for 10 minutes, then wring the zucchini dry in a clean kitchen towel to remove moisture.
Step Two
In a large bowl, beat the 2 large eggs. Then, mix in the drained, grated zucchini, 1/3 cup of all-purpose flour, 1/3 cup of breadcrumbs, 2 finely chopped green onions, 1 tablespoon of fresh dill, and 1/4 teaspoon of black pepper. Stir until the mixture well combined.
Step Three
Now, heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until it shimmers. Working in batches, drop heaping tablespoons of the zucchini mixture into the pan, and flatten them with a spatula.
Step Four
Cook the pancakes about 3-4 minutes on each side, or until they’re golden brown and crisp. Transfer the pancakes to a paper towel-lined plate to drain, and then keep warm in a preheated oven while you cook the remaining pancakes.
Step Five
Finally, serve the zucchini pancakes warm with a dollop of sour cream on top. Enjoy your delicious meal!
