Crispy Zucchini Pancakes

Ingredients

• Zucchini (2 medium, grated)
• Salt (1 teaspoon, plus extra to taste)
• Egg (1 large)
• All-purpose flour (1/2 cup)
• Parmesan cheese (1/2 cup, grated)
• Garlic powder (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Olive oil (2 tablespoons)

Instructions

1. Place the grated zucchini in a colander over the sink. Add 1 teaspoon of salt and gently toss to combine. Let it sit for 10 minutes to draw out the excess moisture.
2. After 10 minutes, use your hands to squeeze the zucchini and remove as much liquid as possible. This step ensures your pancakes will be crispy on the outside.
3. In a large bowl, whisk together the egg, flour, Parmesan cheese, garlic powder, a pinch of salt, and black pepper until well combined.
4. Add the squeezed zucchini to the egg mixture. Stir until the zucchini is well coated with the batter.
5. Heat the olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the zucchini mixture onto the skillet, flattening with the back of a spoon to form pancakes.
6. Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the skillet, cook in batches if necessary.
7. Remove the pancakes from the skillet and drain on a paper towel-lined plate to remove any excess oil.
8. Serve the zucchini pancakes warm. They can be enjoyed on their own or with a refreshing yogurt sauce or your favorite dipping sauce.