Zucchini Pancakes

I know, I promised the zucchini pancake recipe, and now I deliver! These were so good, that I made them again for our first completely vegetarian meal, which I’ll show you in a couple posts. Eric gets excited when I even mention them, they will definitely be a regular side dish for us.
For a dipping sauce I’ve played around with different variations of Greek yogurt, sometimes with mint, sometimes lime zest and sugar, sometimes paprika, this time I used all of them! It was pretty good.

One of the keys to making these is make sure your heat is on medium or medium high at the most. I wanted to do them fast, but on high they get too dark on one side without being firm enough to flip. Take the extra time on a lower heat setting. Also, you want to make sure you squeeze out as much of the moisture as you can. It makes a big difference.

Zucchini Pancakes

makes 6-8
Ingredients
1/2 medium zucchini grated
1 tsp flour
1 egg
3 TBS parsley
1 tsp dill
1 clove minced garlic
2 stalks scallions chopped
1/4 cup crumbled feta
2 TBS olive oil
Instructions
After grating your zucchini, wrap it in a couple paper towels (or cheese cloth) and squeeze out as much liquid as possible. Put the zucchini in a bowl and mix with remaining ingredients.
Heat oil in a frying pan on medium. Drop spoonfuls of mixture into hot oil and use spatula to press into a pancake. Let cook for about 3 minutes, or until golden brown on the bottom and firm enough to flip. Flip and cook another couple minutes on other side. Remove from pan onto paper towels.

Free Cute Kid Snacks
We'd love to keep in touch. Be sure to sign up for our newsletter and get your free download of our favorite healthy cute kid snacks.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Eating Richly Even When You're Broke will receive a small commission. This helps us to cover some of the costs for this site. Thank you so much for your support!
Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.


0 thoughts on “Zucchini Pancakes”

  • This post isn’t yet showing up in my Foodbuzz feeds, but please know that I’d really love to buzz this! Zucchini and feta cheese? Will definitely make this soon, and I’ll let you know how it turned out.

  • Thanks Rowena 🙂 I’d love to hear how you like it. They are a great combination. Eric and I think feta makes everything better!

  • oh yummy – zuchini as in courgettes right?

    Wouldnt say im a big fan of the green stuff, but your pics of it looks yummy.

  • Eric is in total agreement with you duodishes. He didn’t think he liked zucchinis before but is in love with the fritters. Yes, the are also courgettes. Both names are fun to say. Maybe I’ll start calling them zugettes!

  • Well let me tell you that I finally got to try this recipe and it was delicious! Great tip on suggesting to cook on medium heat, and the outside of the zuke pancakes turned out nicely browned and slightly crispy. These will definitely be part of an antipasti platter at the next dinner party. Kudos for a great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *