Save
These mini zucchini and chorizo pancakes are the kind of appetizer that never fails to impress at brunches or as a savory bite on weekends. The fresh zucchini keeps them tender and moist while spiced chorizo brings a punch of flavor. Drizzled with a quick lime crema they are light enough to snack on yet completely satisfying.
I first whipped these up when a friend dropped by unannounced and now they are my go to appetizer whenever I have extra zucchini on hand. The lime crema is something my kids insist on every single time.
Ingredients
- Zucchini: medium and grated adds moisture and a pleasant veggie sweetness
- Onion: small and finely chopped creates a base of savory flavor
- Chorizo: spicy variety diced brings a smoky meaty bite
- Egg: large acts as the binder keeping pancakes tender
- Feta cheese: crumbled delivers a salty tangy note choose a block and crumble for best flavor
- Gluten free flour: ensures everyone can dig in opt for a blend marked for pancakes or baking
- Baking powder: helps them puff up for the perfect light texture
- Salt and pepper: essential for seasoning taste before cooking
- Sour cream: forms the base for crema use full fat for richness
- Lime juice and zest: provide a bright refreshing finish pick a firm fragrant lime for best zing
When selecting zucchini look for one that feels heavy for its size and chorizo should be firm and brightly colored with visible spices.
Step by Step Instructions
- Prepare the vegetable and meat mix:
- Start by grating the zucchini on the coarse side of a box grater. Place it in a colander and gently squeeze out excess moisture. Finely chop the onion and dice the chorizo. In a large mixing bowl combine zucchini onion chorizo egg and feta. Stir thoroughly to create an even mix.
- Whisk dry ingredients:
- In a separate bowl whisk together the gluten free flour baking powder salt and pepper. Ensure everything is evenly distributed as this will help the pancakes rise and season evenly.
- Combine mixtures:
- Gradually add the dry ingredients into the zucchini mixture a bit at a time. Gently fold until everything is just combined using a spatula. Take care not to overwork as this keeps pancakes fluffy.
- Cook the pancakes:
- Heat a non stick skillet over medium heat and add a thin layer of oil. Once hot drop spoonfuls of batter into the pan spreading each into a small circle. Allow pancakes to cook undisturbed for 3 to 4 minutes per side or until golden brown and firm enough to flip easily.
- Make the lime crema:
- While pancakes are cooking add sour cream lime juice and lime zest to a bowl. Stir vigorously until smooth creamy and flecked with zest. Taste and add more lime if you want extra brightness.
- Serve:
- Transfer the warm pancakes onto a serving plate and drizzle generously with lime crema. Garnish with extra feta or chopped herbs if desired. They are best enjoyed hot right off the skillet.
Save
My favorite part is the salty pop of feta in every bite. One time we accidentally doubled the feta and everyone agreed it made the pancakes even better. It is always the ingredient my family fights over.
Storage Tips
These pancakes keep well for up to two days in the fridge. Place them in an airtight container and separate layers with parchment paper. When ready to enjoy reheat on a dry skillet for a couple of minutes to regain the crisp edges. The lime crema stays fresh in the fridge for up to three days just give it a quick stir before serving.
Ingredient Substitutions
Feel free to swap out feta cheese for goat cheese or even a sharp cheddar for a milder version. Vegetarian chorizo or a plant based sausage makes these pancakes meat free while still packing flavor. For flour you can substitute any all purpose gluten free blend or try masa harina for a subtle corn taste.
Save
Serving Suggestions
Pair these mini pancakes with a simple avocado salad for a brunch spread. I love tucking them into warm corn tortillas for a quick street taco twist. Fresh cilantro or parsley on top adds a burst of green and balances the rich chorizo. They also work wonderfully alongside a soup or as part of a tapas board.
Cultural Context
These pancakes are inspired by Mexican flavors with chorizo and lime being classic pairings. Mini savory pancakes are commonly found as antojitos small bites in Mexican cuisine often served at gatherings or celebrations. Using zucchini and feta brings a fresh twist while keeping to the theme of flavorful shared food.
Recipe FAQs
- → Can I use a different sausage instead of chorizo?
Yes, you can substitute with another spicy sausage or omit meat for a vegetarian version. Adjust seasoning as needed.
- → How do I prevent the pancakes from being soggy?
Ensure you squeeze out excess moisture from the grated zucchini before mixing for crispier pancakes.
- → What herbs pair well as garnishes?
Cilantro, parsley, or chives add freshness and complement the zucchini and lime flavors beautifully.
- → Is the lime crema essential?
The lime crema adds brightness and creaminess, but you can enjoy the pancakes with yogurt or without any topping.
- → Are these suitable for meal prep?
Yes, store cooked pancakes and crema separately in the refrigerator. Reheat pancakes and top with fresh crema when ready.
- → Can I make these dairy-free?
You can substitute dairy-free cheese in the batter and use a plant-based cream for the lime crema.