Zucchini Pancakes with Sourdough Discard
Servings: 24 pancakes
Calories: 52kcal
Zucchini pancake recipe that utilizes sourdough starter discard to give the pancakes an airier texture and an improved flavor.
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Ingredients
- 2 lbs zucchini Results in 4 cups of grated vegetables with excess moisture removed.
- 4 large eggs
- 1 cup sourdough starter discard I use 83% hydration starter, but 100% is fine too; you will have to add a little more flour to the recipe.
- 5 Tbsp all-purpose flour or more if needed
- 1 cup green onions sliced thinly, green and white parts
- 1/2 cup dill finely chopped
- 1 cup grated Parmesan cheese
- 1 tsp baking powder
- 1/4 tsp white pepper
- 1 tsp sea salt
- oil for cooking
Cilantro and Mint Sour Cream Dip (optional)
- 1/4 cup sour cream
- 2 Tbsp lime juice (half a lime)
- 1 cup coarsely chopped cilantro (or parsley, or a mix of cilantro and parsley)
- 1/2 cup coarsely chopped mint leaves
- 1/2 cup coarsely chopped dill
- 1/2 small green chili Or 1/2 a seeded jalapeno pepper if you like it spicy
- 2 garlic cloves
- 1/4 tsp sea salt (plus more to taste, if needed)
Instructions
To make zucchini pancakes
- Rinse the zucchini and grate on an extra coarse grater. Place in a cheese cloth and squeeze out excess liquid. Transfer into a large bowl. Reserve the juice. See the post for more details.
- In a separate bowl, whisk the eggs and the sourdough starter discard together. Add the grated Parmesan cheese.
- In another bowl, combine four tablespoons of all-purpose flour with baking powder, salt, and pepper. You may need to add more flour later.
- To the bowl with grated zucchini, add the egg mixture, followed by the flour mixture. Mix everything together thoroughly. Add more flour, little by little, if needed. You want the consistency of the batter to be just slightly thick, not watery or too thick. If the batter is too thick, add some of the reserved zucchini juice. See the post for more details.
- Fill a large frying pan with cooking oil about 3/8" (1 cm) deep and preheat to 350°F (176°C) over medium heat. Spoon the batter into the oil, about 1 1/2 ounces per pancake, and fry until golden brown, about 2 - 2 1/2 minutes per side.
- Transfer to a platter lined with paper towels to remove excess oil. Serve hot.
To make cilantro and mint sour cream dip
- Combine all of the ingredients in a small bowl and blitz with a hand blender for 10-20 seconds.
Nutrition
Calories: 52kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 1mg