This week’s Berkshire Organics basket included a pair of beautiful, brilliantly green zucchini. I typically think of summer when I think of this member of the squash family, so I started brainstorming ways to make a comforting winter dish to combat the chilly weather outside (we had sleet today!). I saw a recipe for vegetable pancakes and became inspired to make a zucchini-only version. But these would be no ordinary zucchini pancakes – I wanted to make the dish extra comforting and delicious. Pancakes (vegetable or otherwise) make me think of breakfast, and I LOVE having breakfast for dinner. Breakfast is the best meal of the day in my book. Thinking about pancakes led me to bacon and eggs and resulted in the recipe before you: zucchini pancakes with prosciutto and eggs.
I spent a couple hours researching all manner of pancake and fritter recipes. I pick and chose – at random, really – ingredients and measurements to create my zucchini pancake experiment. I had green onions in my fridge that needed using, so that’s how I settled on adding those to the batter. And I can’t tell a lie – my magic recipe below didn’t actually need more than one test run. This combination of measurements and ingredients resulted in a delicious pancake – a little crispy and browned on the outside, but still fluffy on the inside. And the prosciutto and over-easy eggs were a winning combination. I hope you enjoy this recipe as much as I enjoyed creating it!
Zucchini Pancakes with Eggs & Prosciutto
- 1 lb. zucchini
- 4 scallions, thinly sliced (including green part)
- 1/4 cup finely grated parmesan cheese
- 2 eggs, lightly beaten
- 3 tablespoons organic stone-ground whole-wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- Olive oil for cooking
- 8 thin slices of prosciutto
- 8 eggs
- sour cream for serving
Shred the zucchini using a grater or a food processor.
If you have a cheesecloth, wring out as much liquid as possible from the zucchini. Alternately, spread the shredded zucchini on paper towels, sprinkle with a little salt and let them sit for about 20-30 minutes to eliminate as much moisture as possible. Place another layer of paper towels on top and press down to absorb more of the moisture. This process is key. Otherwise you’ll end up with a runny mess of pancakes in your pan.
Preheat your oven (or toaster oven) to about 275-300 degrees to keep the pancakes warm as you’ll be cooking them in two batches. You could also use a griddle and cook them all at once. I wish I had thought of that before I started cooking mine on the stovetop (I happen to own an older model of this griddle).
Combine the shredded zucchini with the eggs, scallions, parmesan, flour, salt, baking powder and pepper until well mixed.
Add about a tablespoon of olive oil to the bottom of a large sauté pan over medium-high heat. You’ll want to watch the temperature carefully. You don’t want the pancakes to brown too much (or burn) on the outside before the inside of the pancakes are cooked. But if you’re temperature is too low, the pancakes won’t get that nice crispy outside that makes them so delicious. And make sure the oil is nice and hot before you add the batter.
Using a 1/4 cup measure, scoop the batter into the pan to form 4 pancakes.
Cook them for about 4-5 minutes or until the bottom of the pancakes begin to get brown and crispy. Flip and cook for another 3-4 minutes.
When the pancakes are fully cooked, place them in your warm oven and add a little more oil to the pan and cook the second batch.
While the second batch of pancakes is cooking, heat a pan over medium to medium-high heat. Spray the pan with olive oil (I use this oil mister) Crack 4 eggs into the pan, being careful not to break the yolks. Let them cook for about 2 minutes or until the whites are set, but the yolks are still runny. Carefully flip the eggs over and cook them for about 1 minute longer. Remove them from the pan and cook the last 4 eggs the same way. (If you have two pans, it would be ideal to cook all 8 eggs at one time to make sure they are warm when served. If using a griddle, you could finish making the pancakes and put them in your oven to warm and use the griddle to cook all 8 eggs).
Place two pancakes on each plate. Top each pancake with a slice of prosciutto and an egg. Serve with a little sour cream on the side.
This dish was such a surprising hit in our house! I was rather hesitant to make the zucchini pancakes, as Jeff is not the biggest zucchini fan. But he absolutely LOVED this dish, and so did I. The flavors all worked so nicely together. It actually felt like a nice twist on Eggs Benedict, a dish we both really love. We will definitely be adding this recipe into our meal planning mix.
Looking for more ideas? You could also serve the pancakes with sour cream and warm applesauce (a classic pairing with latkes), or you could top them with smoked wild-caught salmon (with or without the eggs!).
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