These savory zucchini pancakes are made with garlic, feta cheese, scallions, dried herbs, flour, and eggs. Also known, as zucchini fritters, you’ll love this crispy flavorful side dish that’s perfect for dipping.
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.
1/2 medium zucchini grated
1 tsp flour
3 TBS parsley
1 tsp dill
1 clove minced garlic
2 stalks scallions chopped
1/4 cup crumbled feta
2 TBS olive oil
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.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.