Crisp Zucchini Pancakes with Bacon and Parmesan
Crisp pan-fried zucchini pancakes, or fritters, are made with grated zucchini, onion, garlic, smoky bacon, and salty parmesan cheese. Delicious and kid-approved. Try them today!
- 4 zucchini OR yellow squash - medium, grated
- 1 white onion medium, grated
- 1 tsp salt
- 3 cloves garlic minced
- 1/4 cup parmesan cheese
- 1 egg
- 1/4 cup flour
- 1/4 tsp Aleppo pepper May substitute paprika, cayenne, or red pepper flakes
- salt and pepper to taste
- 4 slices bacon cooked
- 2 Tbsp vegetable oil
- 2 Tbsp bacon fat
Place grated zucchini and onion into colander in sink. Sprinkle liberally with tsp salt. Let sit for 20 minutes.
After 20 minutes, transfer drained vegetables to clean dish towel or stack of paper towels. Squeeze to remove as much moisture as possible. Change towels out if needed, and squeeze out again.
Transfer vegetables to a medium bowl. Add minced garlic, grated parmesan, egg, and flour. Season with minimal salt, a few grinds of black pepper, and Aleppo pepper. Crumble in cooked bacon. Stir until well-combined.
Heat combination of 1/2 oil and 1/2 bacon fat over medium heat. Use 1/4 cup measure to scoop zucchini batter into pan. Flatten each pancake with the back of the measuring cup. Cook in batches, 2-3 minutes per side, until golden brown.
May hold in warm (200F) oven for up to 30 min, or serve immediately. Enjoy!
**Zucchini, yellow squash, or a combination of the two may be used **Squeezing out as much moisture as possible is mandatory if you want crisp pancakes. Soggy pancakes are usually a result of not salting for long enough or not squeezing well.