Homemade healthy zucchini pancakes are so tender and delicious! Golden brown and crispy on the outside and loaded with fresh zucchini on the inside. They can be eaten for breakfast, as a side dish, or even an appetizer!
Chop the ends off of the zucchini and then cut it into large chunks. Now, shred the zucchini chunks in a food processor using the shredding disc. You can also do this by hand using a grater.
Put the shredded zucchini in a colander over a large bowl and let it stand for about 10 minutes. Next, use your hands to squeeze out as much liquid as you can from the zucchini and then add it to a separate large bowl. The more moisture you can release the better.
Add the egg, flour, salt, and pepper to the drained zucchini in the bowl. Then mix it together until completely combined.
Place a large nonstick frying pan on the stove, turn the heat on high, and add oil for frying. Then using a large spoon, portion out the zucchini pancake batter into 6 pancakes onto the frying pan to cook.
Cook for about 1 minute until you hear the oil start sizzling and then reduce the heat to medium high. Now, cook the pancakes for about 2 more minutes or until the bottoms are golden brown. Then flip the pancakes over and cook for another 2 minutes or until cooked through.
When the pancakes are done, remove them from the frying pan and serve immediately.