Equally satisfying as a filling breakfast, brunch, lunch or dinner, this is a universally delicious meal for any time of the day! Gluten-free zucchini pancakes (or call them courgette fritters if you like) are served with fried eggs and some crispy American-style streaky bacon! Make sure you leave the egg yolk soft, it will act as a sauce for the zucchini fritters!
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Bacon makes a rare appearance in our kitchen. And when it does, it is normally in a form of extra lean bacon medallions. It’s just the way we prefer our bacon. Not this time though! The American-style streaky bacon has entered our kitchen with a bang! Crispy and placed on top of the best zucchini fritters! One thing is for sure, bacon, zucchini and eggs are a threesome destined to last…
Frequently Asked Questions:
These zucchini fritters work perfectly fine with plain flour if you are not looking for a gluten-free dish. However, we tested this breakfast zucchini recipe with gluten-free flour as well as rye flour – the texture will be slightly different (somewhat less crispy on the edges and slightly less fluffy on the inside), but it works nonetheless.
In short, they are not meant to be. This recipe is for zucchini pancakes (not rosti) and will have a softer fluffier texture. We think it works brilliantly with the streaky bacon that adds a crunchy texture to the dish! For a crispier option, have a look at our Courgette (Zucchini) Fritter Recipe.
This could be due to a couple of things. First, we suggest using a non-stick pan to fry the pancakes in. Second, make sure the oil is hot and covers the whole base of the pan in a thin layer. Once you spooned the zucchini pancake mixture into the pan, leave them to fry for a couple of minutes without moving them – this way they will firm up and be a lot easier to flip. Furthermore, we suggest leaving enough space in between the pancakes so they have space to spread and fry, instead of stewing in their own steam. Follow these tips and you are sure to get the best results!
How to Make Zucchini (Courgette) Pancakes Without Flour?
In a large bowl, mix grated zucchini (courgette), parmesan, cornmeal, garlic, cumin, chilli powder and eggs. Season with salt and pepper. In this recipe, you don’t need to squeeze extra moisture out of the courgettes, as we are not aiming for crispy texture, but rather a soft and fluffy pancake. The texture will come from crispy bacon! Alternatively, if you fancy a crispy crunchy pancake, try Lithuanian Potato Pancakes instead!
Heat a large non-stick frying pan (or two) with a drizzle of odourless oil. Once hot, add spoonfuls of courgette mixture leaving space in between for the pancakes to spread. Do not try and move the pancakes for the first couple of minutes. Fry for approx 2-3 minutes on each side.
Prepare the Breakfast Staples: Bacon and Eggs
Heat the grill to a high setting. Line a baking tray with foil (it avoids the mess and reflects the heat making the bacon cook quicker). We highly recommend Kirkland Signature Foil. Add the bacon and grill for 2-4 mins on each side.
In a separate pan fry the eggs, keeping the yolks soft – they will act as a sauce.
Serve the pancakes topped with a fried egg and a couple of rashers of crispy bacon!
What Else To Serve Zucchini Pancakes With?
If bacon doesn’t float your boat, these veggie pancakes are amazing with some smoked salmon and a dollop of creme fraiche. And if you are vegetarian, try them with crispy tempeh or simply sauteed mushrooms!
Other Egg Recipes
For other recipes, centred around humble eggs, have a look at our ideas below:
- “All Things Green” Shakshuka
- Baked Mexican Eggs With Salsa Verde
- Huevos Rancheros with Chorizo
- Bagels with Asparagus, Poached Eggs and Pistou
Recipe Card
Gluten-Free Zucchini Pancakes with Bacon and Eggs
Equipment
Ingredients
For Courgette Pancakes:
- 1 green zucchini (courgette) coarsely grated
- 1 clove of garlic minced
- 2 eggs
- 2 tablespoon polenta or cornmeal
- 25 g parmesan finely grated
- ½ teaspoon cumin
- ¼ teaspoon chilli powder
Toppings:
- 4 streaky bacon rashers
- 2 eggs
Instructions
- In a large bowl, mix grated zucchini, parmesan, cornmeal, garlic, cumin, chilli powder and eggs. Season with salt and pepper.
- Heat a large non-stick frying pan (or two) with a drizzle of odourless oil. Once hot, add spoonfuls of zucchini mixture leaving space in between for the pancakes to spread. Do not try and move the pancakes for the first couple of minutes. Fry for approx 2-3 minutes on each side.
- Heat the grill to a high setting. Line a baking tray with foil (it avoids the mess and reflects the heat making the bacon cook quicker). Add the bacon and grill for 2-4 mins on each side.
- In a separate pan fry the eggs, keeping the yolks soft – they will act as a sauce.
- Serve the zucchini pancakes topped with a fried egg and a couple of rashers of crispy bacon!
Caroline
I hadn’t thought about using polenta in zucchini pancakes – like the sound of the seasoning, look forward to giving them a try!
Ieva
Thanks, Caroline! I really hope you like them! 🙂
Beth
This is just such a great brunch recipe! Absolutely delicious!
Ieva
Thanks, Beth! We think so too 🙂
Eliza
What a special recipe! My mom gives me so much zucchini from the garden, and this tasty breakfast is the perfect way to use it and make my family happy. Thanks for another winner from Somebody Feed Seb!
Ieva
Thanks, Eliza, for such lovely feedback! 🙂
MJ
Love this creative gluten-free recipe! We had some asparagus that I cooked with it for additional greens. Such a yummy and satisfying breakfast!
Ieva
Thanks, MJ! I can imagine how nice these pancakes are with some buttered asparagus – must try it soon! 🙂