Zucchini Pancakes

When I was little zucchini was not my favorite veggie.  In fact, it was never on my dinner plate, no way.  It seemed like my mother would come up with so many different ways to sneak in prepare zucchini.  She won me over finally, disguising it in pancakes or bread.  Even better, chocolate zucchini bread!  Thankfully, my taste buds expanded and just like my mother, zucchini finds its way into so many dishes and meals I plan.  

The same held true for my kids; though my daughter grew to love zucchini, my son still stays away.  This one is for Gina.  It’s an easy, quick lunch or dinner, served alone with a salad and baguette or as a side.  She always needs a dipping sauce to go with whatever she eats so along with the obvious marinara sauce, a nice dollop of sour cream or tzatsiki sauce, recipe below, or for a bit spicier dipping, a sirachi and mayo mix.   When I’ve served these for a brunch, topped with a poached or fried egg is really good! 

I’m thinking though I might first have to buy her a box grater…

Zucchini Pancakes

adapted from Barefoot Contessa at Home

1 medium zucchini

2 small yellow squash

1 tablespoon Kosher salt, optional for salting/draining

1 green onion, finely chopped

2 garlic cloves, minced

2 tablespoons chopped fresh parsley (I’ve also used a mix of fresh parsley, basil and or oregano)

2 large eggs, beaten

¼ – ½ cup of flour (for gluten free use cornmeal or garbanzo bean flour)

1 teaspoon baking powder

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

Olive oil

Preheat oven to 300 degrees.  Grate the zucchini and squash and place in a large bowl.  Sprinkle on Kosher salt and allow to sit for about 20 minutes (optional, as sometimes I do, sometimes I don’t!)  Rinse well and squeeze dry in a clean towel.  Return the squash to the bowl and add in the remaining ingredients.  If the mixture appears too liquidy, add in more flour. 

Heat a large griddle with olive oil to coat.  Working in batches, drop spoonfuls* of batter on to skillet and cook about 2 minutes per side or until golden brown.  Place the pancakes on a baking sheet to keep warm in the oven until all pancakes have been made.  The pancakes can stay warm in the oven for about 30 minutes.  Serve hot. 

* Sometimes size does matter, I prepared these as small appetizer bites, but they can be prepared larger and, for those with good flipping hot skills, one large pancake that fills the skillet make a cool presentation!

Tzatziki Sauce

1/2 cup plain yogurt

1/2 cup sour cream

1/2 cup grated cucumber, squeezed dry

1 teaspoon minced garlic 

1 tablespoon extra-virgin olive oil

1 tablespoon chopped mint

1/2 teaspoon lemon juice 

1 teaspoon lemon zest

Kosher salt and freshly ground black pepper to taste

30 thoughts on “Zucchini Pancakes

  1. Looks great! I belong to a CSA and get so much zucchini that I’m always trying to find new ways to use it so I don’t get bored. I love zucchini burgers, but will have to give this a try as well.

  2. How funny, Big Man doesn´t like them much either but I made almost identical pancakes the other night with poached eggs and grilled morcilla (a kind of black pudding) and he loved them! Like the idea of the tzatziki with them….very fresh.

  3. I had to be eased into zucchini through bread as well–and now love it in all forms. Way to go moms, convincing kids into vegetables 🙂 Unfortunately, my zucchini plants didn’t do so well this summer, I usually have so much to use up! Love the idea of pancakes.

  4. Zucchini has become one of my favorite veggies. I’ll often just cut it up and saute with a variety of other vegetables. These pancakes look delish!

    1. I’ll have to go back and check out your recipe; there are always so many different variations. I have followed Ina’s but my mother’s is pretty much the same and honestly, each and every time I make it there is some slight change!!

  5. I’m so happy to have this recipe – I’ve been wanting to make zucchini pancakes for a while now and we are gearing up for a week’s holiday at the cottage – perfect! They look great Linda – light, airy and delicious. I can’t wait!

  6. How strange – my wife happened to make a very similar thing a couple of weeks ago. I’d never had the courgette grated in the batter before, and salting it really makes the final texture great, doesn’t it? By the way, for the tzatziki – not sure if you did it, but I always halve the cucumber and scoop out the seeds from the centre – they contain most of the sloppy watery bits and not adding those can make a big difference!

  7. I love these zucchini cakes—such a great use for the ubiquitous summer veggie. I have made them also seasoned like crabcakes–and served with citrus remoulade–to the delight of our vegetarian eaters in the family, as well as the crab-eaters, who thought they were eating real crabcakes!

  8. Not sure why, but I loved all veggies growing up, even brussel sprouts – I was clearly a strange child. 😉 Your zucchini pancakes look lovely and would definitely make for a lovely lunch.
    🙂 Mandy

  9. I love all vegetables and recipes that include them. When I have a vegetable my husband isn’t crazy about, I let him prepare it. He makes zucchini fritters and loves them. I like your idea of serving a sauce on the side,

  10. OMG. I Die. It’s zukes. It’s a pancake. It’s gluten free. It’s pretty. It’s gluten free – so I can eat it! Did I mention I can eat it? I’m over the moon in love. Your pics are beautiful! Thanks so much for coming by my place, and for your kind comment. I’m looking forward to finding more gluten free recipies over here!!

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