Prepare the zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as you can. This will prevent your pancakes from becoming too watery.
Mix dry ingredients: In a large bowl, combine the flour, baking powder, garlic powder (if using), salt, and pepper.
Mix wet ingredients: In a separate bowl, beat the eggs and milk together.
Combine: Add the grated zucchini and cheese into the wet ingredients, then stir to combine.
Make the pancake batter: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but spoonable. If it’s too thick, add a little more milk. If it’s too thin, add a little more flour.
Cook the pancakes: Heat a non-stick skillet or frying pan over medium heat. Add a tablespoon of olive oil or butter. Once hot, drop spoonfuls of the batter into the pan. Flatten them slightly with the back of the spoon to form pancake shapes.
Fry: Cook the pancakes for about 3-4 minutes on each side or until golden brown and crispy. Flip carefully to ensure they don’t break apart.
Toss potatoes into slow cooker. Guests think that you’ve slaved over this meal all day
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My German friend taught me this dish, and my hubby has been requesting it weekly since!
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“My mother-in-law buys these tablets even though she doesn’t have a dishwasher: Thanks to her tip, I also bought 1 pack for the whole year!”
Crispy Garlic Parmesan Crusted Potatoes Recipe
