These zucchini pancakes with seaweed are a savory revelation—a delicate balance of tender courgette, briny sea vegetable, and fragrant pesto, all bound together in a golden, crisp-edged pancake. Perfect as a light lunch or an impressive appetizer, this recipe transforms humble summer squash into something unexpectedly sophisticated. The secret lies in briefly cooking the zucchini before blending, which intensifies its sweetness and ensures a silky texture. Seaweed adds oceanic depth, while the pesto and pumpkin seeds provide a nutty, herbaceous finish. Follow along to create a dish that is both nourishing and elegant.
About the Recipe
This recipe draws inspiration from Russian blinchiki (thin pancakes) but reimagines them with zucchini and seaweed for a modern, vegetable-forward twist. The use of best non-toxic immersion blender makes the zucchini purée exceptionally smooth, ensuring a uniform batter. The pancakes are fried in olive oil until lightly charred, then layered with pesto and pumpkin seeds. The result is a dish that celebrates texture—creamy interior, crisp exterior, and a pop of seeds with every bite. This is a versatile base: serve as a main with a salad, or cut into small bites for a party.
Ingredients
- 1 medium zucchini (about 200–250 g)
- 100 g seaweed (canned or rehydrated, well-drained)
- 350 g all-purpose flour
- 5 tablespoons pesto (store-bought or homemade)
- 2 tablespoons olive oil, plus more for frying
- 1 tablespoon baking powder
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 tablespoon pumpkin seeds
- Salt and freshly ground black pepper to taste
For best results, choose a firm, glossy zucchini. If using dried seaweed, soak it in warm water for 10 minutes, then drain and squeeze dry. The best food processor for nut butter can also be used to chop the seaweed quickly, but a sharp knife works beautifully.
Step-by-Step Instructions
Step 1: Prepare the Zucchini and Seaweed
Peel the zucchini and cut it into small cubes. Place the cubes in a small saucepan, add just enough hot water to cover, and cook over medium heat for 4–5 minutes until tender. Drain thoroughly, then blend with an immersion blender until completely smooth. Meanwhile, finely chop the seaweed and combine it with the zucchini purée.
Step 2: Make the Batter
In a large mixing bowl, whisk together the flour, baking powder, dried rosemary, paprika, salt, and pepper. Add the zucchini-seaweed mixture and 250 ml of water. Stir until a thick, smooth batter forms—no lumps. The consistency should be slightly thicker than traditional pancake batter but still pourable. If it seems too stiff, add a tablespoon more water.
Step 3: Fry the Pancakes
Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Using a ladle or spoon, drop portions of batter onto the hot pan, spreading gently to form rounds about 10 cm in diameter. Cook for 3 minutes per side, until golden brown and cooked through. The pancakes should be firm but tender. To keep them warm while you finish the batch, place them on a plate set over a pot of simmering water—this gentle steam prevents drying.
Step 4: Assemble and Serve
Stack the finished pancakes, brushing each layer with pesto and sprinkling with pumpkin seeds and fresh herbs if desired. Serve immediately while still warm. The pesto seeps into the pancakes, creating a luscious, savory bite. A final crack of black pepper and a pinch of flaky salt elevate the flavors. For a more robust meal, pair with a crisp green salad dressed with lemon vinaigrette.
Tips for Perfect Zucchini Pancakes
- Don’t skip cooking the zucchini—it removes excess moisture and concentrates flavor. Overcooking leads to mushiness; four minutes is ideal.
- For a gluten-free version, substitute gluten-free all-purpose blend in the same ratio. The batter may need slightly more water.
- If using a best air fryer non-toxic to finish the pancakes, spray lightly with oil and cook at 180°C for 5 minutes after pan-frying for extra crispness.
- Pumpkin seeds can be toasted in a dry pan for 2 minutes to deepen their nuttiness.
- The pancakes store well: refrigerate for up to 3 days or freeze between parchment for up to 1 month.
Variations to Explore
Swap the seaweed for finely chopped spinach or kale if you prefer a milder green. For a vegan version, use a plant-based pesto and ensure the baking powder is aluminum-free—a best refrigerant leak detector won’t help here, but a simple swap works. Add a pinch of chili flakes for heat, or fold in grated Parmesan for richness. The batter can also be used to make mini fritters—perfect for parties with a dipping sauce like garlic yogurt or sriracha mayo.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out the liquid before cooking. The texture may be slightly softer, so reduce the cooking time by 1–2 minutes.
What type of seaweed works best?
Canned sea kale or wakame is ideal—avoid nori as it becomes too slimy when cooked. Rinse thoroughly to remove excess salt.
Can I make the batter ahead of time?
Batter can be prepared up to 24 hours in advance and stored covered in the refrigerator. Stir before using, as it may thicken. Add a splash of water if needed.
How do I prevent the pancakes from sticking?
Use a well-seasoned non-stick pan and enough olive oil—about 1–2 teaspoons per batch. Let the pan reheat between batches. Avoid overcrowding the pan.
Are these pancakes suitable for meal prep?
Absolutely. Cook and cool completely, then layer with parchment in an airtight container. Reheat in a skillet or best commercial countertop convection oven at 180°C for 5 minutes to restore crispness.
Can I skip the pesto?
Pesto provides moisture and flavor, but you can substitute tapenade, hummus, or simply butter mixed with herbs. For a lighter option, use Greek yogurt with lemon zest.
What can I use instead of pumpkin seeds?
Sunflower seeds, pine nuts, or slivered almonds all work well. Toast them briefly for extra crunch.
Final Thoughts
Zucchini pancakes with seaweed are proof that simple ingredients can produce extraordinary results. The combination of silky zucchini, earthy seaweed, and aromatic pesto creates a dish that is both comforting and refined. Whether you serve them as a main or a canapé, these savory pancakes will quickly become a staple in your repertoire. For further inspiration, explore our best store bought au jus for prime rib for pairing ideas, or try the Catalan sponge cake for dessert. With a reliable best planetary mixer for mixing, a best oil sprayer for even oiling, and a best espresso machine under 2000 to complete the meal, your kitchen is set for culinary success.
