Zucchini Pancakes with Lakeshore Shallot & Herb Seasoning Dollop
Crispy zucchini pancakes topped with a tangy shallot and herb yogurt dollop. Easy, adaptable, and ready in under 30 minutes.
You can experiment with other kinds of veggies, as this is just another approach to making latkes.
Yield: Serves 1-2 (Makes 4, 4-inch cakes)
- Remove as much moisture as possible from shredded zucchini for crisp pancakes.
- Pan-fry small, thin patties in hot oil and drain on paper towels for best texture.
- Whisk Greek yogurt with lemon and shallot herb seasoning for a bright, creamy topping.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use other vegetables instead of zucchini?
Yes. Grated carrots, sweet potato, parsnip, or cabbage work well. Root vegetables may need a little longer to cook and often release less water. Adjust salt and moisture removal as needed.
How do I remove excess moisture from zucchini?
Shred the zucchini, sprinkle with a little salt if you like, let sit 5 to 10 minutes, then squeeze tightly in a clean towel or cheesecloth until mostly dry. Pat dry again before mixing into the batter.
What oil and heat level should I use for frying?
Use a neutral, high smoke point oil such as canola, vegetable, sunflower, or avocado. Heat the pan over medium to medium-high until the oil shimmers. A small test drop should sizzle on contact.
How can I make the pancakes extra crispy?
Remove more moisture, make thin small patties, avoid overcrowding the pan, and fry until deep golden on each side. For extra crisp, finish in a 375 F oven for 5 to 8 minutes.
Can I make these gluten-free or vegan?
For gluten-free use a 1:1 gluten-free flour or rice flour. To make them vegan, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use a plant-based yogurt for the dollop. Texture may be slightly softer.
How many pancakes does this recipe make and how do I store leftovers?
One large zucchini usually yields about 6 to 8 small pancakes, enough for 2 to 3 people as a side. Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep them crisp. You can freeze them flat on a tray, then transfer to a bag for up to 2 months.
What can I use if I do not have Lakeshore Shallot & Herb seasoning?
Substitute a mix of dried shallot or onion powder, dried parsley or dill, and a pinch of salt. Add a little garlic powder or chives if you like. Adjust amounts to taste and mix into the yogurt with lemon.
Can I use other vegetables instead of zucchini?
Yes. Grated carrots, sweet potato, parsnip, or cabbage work well. Root vegetables may need a little longer to cook and often release less water. Adjust salt and moisture removal as needed.
How do I remove excess moisture from zucchini?
Shred the zucchini, sprinkle with a little salt if you like, let sit 5 to 10 minutes, then squeeze tightly in a clean towel or cheesecloth until mostly dry. Pat dry again before mixing into the batter.
What oil and heat level should I use for frying?
Use a neutral, high smoke point oil such as canola, vegetable, sunflower, or avocado. Heat the pan over medium to medium-high until the oil shimmers. A small test drop should sizzle on contact.
How can I make the pancakes extra crispy?
Remove more moisture, make thin small patties, avoid overcrowding the pan, and fry until deep golden on each side. For extra crisp, finish in a 375 F oven for 5 to 8 minutes.
Can I make these gluten-free or vegan?
For gluten-free use a 1:1 gluten-free flour or rice flour. To make them vegan, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use a plant-based yogurt for the dollop. Texture may be slightly softer.
How many pancakes does this recipe make and how do I store leftovers?
One large zucchini usually yields about 6 to 8 small pancakes, enough for 2 to 3 people as a side. Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep them crisp. You can freeze them flat on a tray, then transfer to a bag for up to 2 months.
What can I use if I do not have Lakeshore Shallot & Herb seasoning?
Substitute a mix of dried shallot or onion powder, dried parsley or dill, and a pinch of salt. Add a little garlic powder or chives if you like. Adjust amounts to taste and mix into the yogurt with lemon.
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