Absolutely! With 1 zucchini + 2 eggs, you can make a simple, tasty zucchini egg fritter/pancake.
🥒 Zucchini & Egg Fritters
Ingredients
- 1 medium zucchini
- 2 eggs
- 2–3 tbsp flour (all-purpose, oat, or breadcrumbs)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder or 1 small grated garlic clove
- 1–2 tbsp grated Parmesan or other cheese — optional
- 1–2 tbsp oil for frying
👩🍳 Method
- Grate the zucchini.
Use the large holes of a grater. You don’t need to peel it. - Remove excess water — important!
Put the grated zucchini in a clean kitchen towel or between your hands and squeeze firmly. Zucchini contains a lot of water, and removing it helps the fritters become crispy rather than soggy. - Make the mixture.
In a bowl, whisk the 2 eggs. Add the squeezed zucchini, flour, salt, pepper, garlic, and Parmesan if using. Mix well.The mixture should be thick enough to scoop with a spoon. If it looks very wet, add another tablespoon of flour.
- Heat the pan.
Put a nonstick frying pan over medium heat and add 1–2 tablespoons of oil. - Cook the fritters.
Spoon the mixture into the pan, making 3–4 small fritters. Flatten each one slightly with the back of your spoon. - Fry the first side for about 3–4 minutes, until golden brown and firm around the edges.
- Flip carefully and cook another 2–3 minutes until the second side is golden and the egg is completely cooked.
- Serve immediately.
They’re delicious with yogurt, sour cream, hot sauce, or a squeeze of lemon.
⭐ Easy variation
If you don’t have flour, you can make it more like a zucchini omelet: squeeze the zucchini very well, mix it with the 2 eggs and seasonings, then cook the whole mixture in the pan as one omelet over low-medium heat for about 4–5 minutes per side.