Zucchini Pancakes With Salmon Gravlax

Every summer we look for a good recipe with zucchini. I also like dishes with this vegetable, especially pancakes. It is one of my traditional summer dishes. Let me share with you my quick and easy zucchini pancake recipe. I recommend you layer them with slices of gravlax salmon to have a perfect dish for lunch or dinner. Gather all the necessary ingredients and let’s get cooking!

What are Zucchini Pancakes? 

Well, let’s find out what zucchini pancakes are. They are hearty, tasty pancakes made with grated zucchini, eggs, flour, and your favorite seasonings. I like them because zucchini pancakes are a versatile dish that is a great addition to any meal because of their light, fluffy texture, and delicious flavor. The zucchini’s slight sweetness pairs beautifully with the pancakes’ crispy golden edges, creating a delightful flavor experience.

 It is a great idea to serve this dish with salmon gravlax. It is because the rich, buttery taste of the salmon is the ideal complement to the delicate pancakes, adding a touch of elegance to any table.

Ingredients for Zucchini Pancakes

• Zucchini: With a mild, slightly sweet flavor and a moist, tender texture, fresh grated zucchini is the star ingredient in these pancakes. 
• Flour: All-purpose flour works to bind the ingredients together, giving the pancakes structure and a light, fluffy consistency. It helps create the perfect batter by absorbing moisture from the zucchini.
• Eggs: Eggs act as a binding agent, helping to hold the ingredients together while adding richness and moisture to the pancakes. They also help create a golden brown color when fried.
• Dill: Fresh dill pairs beautifully with the zucchini and salmon, adding a burst of bright, herbaceous flavor. It enhances the overall flavor of the pancakes with its slight sweetness and delicate aroma.
• Parsley: Fresh parsley balances the richness of the other ingredients with a fresh, slightly peppery flavor. It also adds a pop of color to the pancakes.Garlic: Minced garlic adds a spicy, aromatic depth to the pancakes. Adding complexity to each bite, its bold flavor complements the mildness of the zucchini.
• Thyme: A subtle earthiness and hint of lemony flavor is added to the pancakes with fresh or thyme. It pairs well with both zucchini and salmon, making it a classic herb.
• Salmon Gravlax: Thinly sliced, smoked salmon gravlax brings a rich, buttery taste and a delicate, silky texture to the dish. Its slightly salty, sweet flavor complements the savory pancakes.
• Salt: A pinch of salt enhances the flavors of all the ingredients, bringing out their natural flavors and ensuring that the pancakes are well seasoned.
• Pepper: Freshly ground black pepper adds a hint of heat and a subtle spice that balances the flavors of the pancakes and adds a little warmth.
• Frying Oil: A neutral oil, such as vegetable or canola, is used to fry the pancakes. It helps achieve a crisp, golden brown exterior while keeping the interior tender and moist.

Zucchini Pancakes Step-By-Step Recipe

1. Skin and slice the salmon.
2. Grate the zucchini. Squeeze out excess moisture. In a bowl, add the eggs, flour, salt and pepper. 
3. Chop the greens and add to the zucchini mixture. 
4. Put the skillet on the stove. Heat well and add oil. 
5. Add the garlic and thyme. 
6. Place about 1,8 ounces (50 g) of zucchini in the pan. 
7. Cook over medium heat until golden brown, about 3-4 minutes. Cook for another 3 minutes. 
8. Transfer to paper towels to remove excess fat. 
9. Place the pancakes on a plate, layering them with slices of salmon.

Chef Recipe Tips:

• You can add cheese to the pancakes and the flavor will improve and become richer.
• It is important to squeeze the moisture out of the zucchini well. Then you can add less flour.

Zucchini Pancakes Origin

Zucchini pancakes, also known as zucchini fritters, are found in many culinary traditions around the world. It is especially common in Mediterranean and Middle Eastern cooking, where fresh vegetables and simple ingredients play a key role. In Italy, they are known by the name ‘frittelle di zucchine’, while in Greece they are known by the name ‘kolokithokeftedes’. Because of their ability to bring out the natural flavors of zucchini in a comforting and satisfying way, these savory pancakes have become a popular dish.

What Can You Serve with Zucchini Pancakes?

You can create a complete meal out of zucchini and gravlax pancakes by combining them with a variety of sides and accompaniments. I have prepared a list of what I think are the best combinations. Try them, like them, and share your impressions.

• Lemon Wedges: For a burst of citrus that brightens the dish, serve with lemon wedges.
• Mixed Green Salad: Balance the richness of the pancakes and salmon with a light, refreshing salad dressed with a simple vinaigrette.
• Avocado Slices: Creamy avocado adds richness and a smooth texture that complements flavors.
• Capers: Add a pop of flavor to the salmon with these small, briny buds.
• Poached eggs: For a richer dish, serve pancakes and salmon with a poached egg.
• Rye Bread or Toast: Slices of hearty rye bread or toast provide an excellent base and add texture to meals.
• White wine: A crisp, light white wine such as a sauvignon blanc or a sparkling wine will complement the flavors of the dish without overpowering them.

How to Store Zucchini Pancakes

You can store leftover zucchini pancakes in an airtight container in the refrigerator for up to 4 days.

Can you freeze Zucchini Pancakes?

Yes, Zucchini Pancakes freeze well. Allow to cool completely after cooking. You can freeze the pancakes by placing them on a baking sheet and freezing them for two hours or until they are frozen solid. Then place the pancakes in a freezer-safe bag, label the bag with the date, and store in the freezer for up to two months.

To reheat, place the frozen Zucchini Pancakes on a baking sheet and bake in a 325°F oven until heated through.