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Zucchini Pancakes


Molly Aronica

Zucchini Pancakes

Growing up, my grandfather would grow zucchini in his backyard, so one dish that automatically transports me to those summer visits with him is zucchini pancakes. Like my grandfather's recipe for meatballs, the key to these zucchini pancakes is knowing when the batter "feels" right — the ratio of shredded zucchini to flour to eggs is based much more on texture then on an exact measurement of ingredients. If you're using three zucchini, start with two eggs and a quarter cup of flour, then add from there until the mixture is just bound together.

Ready in

45 m, plus draining time

Ingredients

  • 3 medium-sized gray zucchini
  • 2 Teaspoons kosher salt
  • 3 Tablespoons grapeseed oil
  • 3 eggs
  • 1/2 Cup all-purpose flour
  • 2 cloves garlic, crushed or minced
  • 1 Teaspoon cayenne
  • 1/2 Teaspoon onion powder

Servings4

Calories Per Serving223

Folate equivalent (total)97µg24%

Riboflavin (B2)0.4mg21.7%


You Can Carve Ina Garten's Zucchini Pancakes Recipe Onto My Tombstone

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. This week: the zucchini pancakes recipe that associate web editor Alyse Whitney just couldn't live without.

Ina Garten's zucchini pancakes recipe inspires a Dr. Seuss-esque poem in me. I would eat them in a boat (fishing for fluke with Jeffrey). I would eat them with a goat (whose fresh cheese is sold at Cavaniola's, her favorite cheese shop). I would eat them in the rain, and in the dark, and on a train to East Hampton. And, it so happens, they are green and would go well with eggs and ham. (Sorry.)

But you didn't come here for poetry—you came here for a recipe. It's originally from her 2006 book Barefoot Contessa at Home and was cooked on her Food Network show, but I don't need to Google it anymore I have it memorized from making it a few times a month for the past few years. Grate two medium zucchini and about ¼ of an onion into a bowl, add 2 beaten eggs, 1 tsp. baking soda, 1 tsp. salt, a few grinds of black pepper, and ⅓ cup of flour, and stir. Unlike most zucchini recipes that require you to drain the shredded veg before adding other ingredients—including Bon Appétit's fritters, which are also great—the water from the zucchini actually helps thin the batter to the perfect consistency. If the mix looks too thin, add more flour, one tablespoon at a time, until it's the consistency of breakfast pancakes: pourable, but a little thicc.

These fritters require wringing out the water from the zucchini—Ina's don't. Great for lazy cooks.

To cook, heat equal parts butter and vegetable oil (about a tablespoon each) in a skillet over medium heat. I'll drop a small pancake into the pan to test for seasoning, but if I'm lazy or low on time, I go for it and sprinkle with extra flaky salt at the end. Ina says (yeah, we're on a first name basis, NBD) to cook for 2 minutes per side, but that depends on the size of your zucchini pancakes. I make mine about ¼ cup each so that a serving of two is enough for a meal. But you can make smaller ones as appetizers or a side dish. I often double the recipe, especially in summer when zucchini are fresher, larger, and more bountiful at the market, but the best part is that you can always find mediocre zucchini at the grocery store. So you can always have these pancakes.

They're great for meal prep, a quick dinner, or an easily-reheatable breakfast. They get crisp around the edges and puff up a bit when they first come out of the skillet, but even after microwaving or putting them in the toaster oven they remain tender in the middle (the zucchini barely cooks) and a little eggy in flavor. Putting another fried egg on top wouldn't hurt, though. Other great additions are a sprinkle of Parmesan cheese, a drizzle of simple yogurt sauce, or my favorite weird twist: full-fat cottage cheese with plenty of salt and pepper. (I don't want to know what Ina would say about that one.)

Buttermilk pancakes will always hold the No. 1 spot in my heart, but still, I will eat zucchini pancakes here and there. I will eat them anywhere. What can I say? These pancakes are my muse. Let them be yours.


  • Zucchini: Feel free to use any type of zucchini you have available- any works as long as it&rsquos firm, smooth, and has a slight gloss.
  • It&rsquos best to use a cheesecloth when squeezing the water from the zucchini, however, if you don&rsquot have that available a clean handkerchief (I&rsquove used this kind of handkerchief) or even a thin pillowcase would work!
  • Sauce: You can eat this plain or in your favorite sauce. Here&rsquos a simple one: 2 tablespoons soy sauce, 1 tablespoon vinegar, then mix until combined.
  • Storage: Refrigerate in an airtight container for 2-3 days. To reheat, fry for about 2 minutes on both sides. Using a microwave might result in soggy pancakes.

Listed below are all the ingredients you will need:

  • zucchini
  • salt
  • water
  • egg
  • onions
  • chili powder
  • vegetable oil

In a large bowl, add grated zucchini, salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth:

In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine:

In a large pan, add oil over medium-high heat. Using an ice cream scooper, scoop out the batter and place it into the heated skillet, if possible place three to four pancakes at once.

Cook the pancakes for 2 minutes on each side until lightly golden and repeat the process with the remaining batter:


The Barefoot Contessa’s Zucchini Pancakes

I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. This recipe, The Barefoot Contessa’s Zucchini Pancakes, changed my mind.

I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. My friend, Kelly, served us a zucchini medley a few years back that was delicious and easy but I’ve yet to duplicate it at home.

Then I saw Ina Garten, aka The Barefoot Contessa, make these zucchini pancakes and I had to try them.

The first time I made the Barefoot Contessa’s zucchini pancakes, my picky eater was eager to try them. After all, he correlated the word pancake with something he loves. I did get him to try them but he was not a fan. My younger son, however, loved them and asked for more.

They are surprisingly delicious and easy to make. They cook up quickly and, although you can keep them warm in the oven, I suggest preparing the mixture and cooking them at the last minute.

If you’re serving them with an entree that needs to rest, like roast beef, roast chicken, or turkey, it’s the perfect time to make these. They take about 5 minutes to cook. Just have the mixture ready to go and your oil heated.

Other favorite side dishes include cheesy baked mashed potatoes and homemade green bean casserole. Serve the zucchini pancakes with chicken, salmon, beef, or ham.

Can I make this recipe with other vegetables?

While I’ve not tried it, I bet using shredded carrots, sweet potatoes, or even yellow squash would work.

You may also try adding fresh from the garden herbs such as thyme, dill, or rosemary. I think thyme and zucchini would be a flavorful combination. Be sure to season them well with salt when they come out of the oil.


Zucchini pancakes recipes

Zucchini Pancakes are the perfect way to enjoy the perfect vegetable, zucchini! they are a perfect side dish with grilled chicken or meat.

Zucchini season is here, if you are looking for a great recipe to use up your summer zucchini, Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfectly delicious bites.

How to make zucchini pancakes recipes!

Put the shredded zucchini in a colander and mix with the salt. Cool and using cheesecloth or a tea towel, squeeze out as much moisture as possible.

In a mixing bowl, combine the shredded zucchini with the beaten eggs, Chopped red onion, cheese, basil, flour, and pepper.

Heat a few teaspoons of olive oil in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter into the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.


Related Video

I give this recipe 4 forks thanks to all the feedback and suggestions from the other reviewers. I added 1 more egg, garlic powder and chives. I felt these additions lifted this recipe from OK to great. Husband loved it. this is a keeper.

This was a great base recipe and really easy. I followed the other suggestions and made a few of my own variations (added fresh garlic, scallions, cumin, cilantro. ).

I tried to make this gluten free by using coarsely ground almonds instead of breadcrumbs and I thought it was only ok, but my husband loved it and had two servings. I used two eggs as a lot of reviewers did and it made it much more eggy tasting, but made it easier to cook. I think next time I might try ground pine nuts and some basil and make it more like a zucchini-pesto pancake.

It's hard in some ways to review this as is since I used so many of the additions other reviewers suggested: Added a clove of garlic, 1 1/2 red onion and onion tops, a couple tbsp grated parmesan, 1 tsp boursin, and 1-2 tbsp chopped orange pepper, as well as about 1/2 extra tsp of salt. Also added about 1/4 cup of flour, and the mixture was still rather wet. Fried in 1/4 inch oil, not sure it would have turned out as well if not somewhat deep fried. Turned out tasty, smelled especially yummy while cooking. Served w/dollop of plain Greek yogurt with a bit of the boursin stirred in. Good savory dish, really more like fritters than traditional "pancakes".

Made these for breakfast, and topped with light sour cream- a delightful change! Used panko crumbs, added a bit of 'magic dust' (dry rub barbecue),and tbsp grated cheese. Encore?? For sure! Will make great side dish for fish or chicken, too.

Followed the advice of others by adding garlic, garlic salt, a fresh red pepper, and asiago cheese to add to the flavor - fantastic! Also, we served it with plain, nonfat yogurt on the side and it was delicious!

I used leftover zucchini that Iɽ grated for bread, and so kind of eyed the quantities of ingredients. Also added garlic powder and pepper, and found these to be savory and delicious. My kids weren't huge fans, but my husband and I were. I used more oil than noted to get them crispier which really helped with the taste and texture.

This recipe was not what I expected. I think that if these pancakes were more deep fried then they would be better.

We loved these pancakes. I used 100% rye breadcrumbs to keep the recipe wheat free and it worked well. Delicious vegetable snack or side dish.

These were pretty good with the additions. garlic,seasoned breadcrumbs, extra egg,parmesan. As the ratings say. liked it, didn't love it (2 forks). I thik I've made better ones in the past. We thought a pinch of cayenne would have added some depth. Nice to have when the zucchini is plentiful, and teenagers like it too.

I thought these were a bit lacking in flavor. I'll try them again using other sugggestions about scallions, herbs, cheese etc. Also, I stuck them in the oven after cooking them in the pan which made them more like souffles - I liked that effect.

These are very adaptable and easy. I used a little flour, two eggs, some seasoned bread crumbs. just use intuition to make a nice consistency. These and soup made a great meal.

This recipe has made me famous -). There is always such an abundance of zucchini at the end of the summer, people can get quite excited about good zucchini recipes. These were served as the vegetable with a homemade ravioli and meatball dinner. Hard to tell whether they liked the raviolis or the zucchini better. I used and additional egg and a little cayenne

It was easy and delicious. I reheated some the next day and everyone liked them.

These were really tasty. Made as recipe suggested. I was skeptical, but really tasty.

Thanks to all the cooks who suggested additions to this recipe. I added 2 cloves minced garlic, 2 green onions, 1 tbsp flour and about 1/3 cup finely-grated parmesan. I also used two eggs, beaten and store-bought bread crumbs (that 's all I had on hand). Needed more salt than the recipe indicated. Delicious, and a great way to get some zucchini into our diet (we're not big zucchini fans). Will definitely make again.

This is one of the easiest and tastiest things i have ever made. I am making this again and again.

I added some scallions and it was good. As is, this recipe needs quite a bit of salt to bring out the flavors. But it's a good one to tinker with. I'm looking forward to trying everyone else's suggestions.

I really like this recipe. Through experimentation, I have found that the breadcrumbs are really necessary for the whole thing to stick together like a pancake (it won't stick together when you just add flour), especially when you are substituting wetter veggies like spaghetti squash. I make these fairly regularly because they are a good way to get your servings of veggies in and are easy to bring to work.. My favorite is adding in a bit of garlic, shallots, finely chopped mushroom, cheese, and a little spinach to the batter.

I've tried many recipes, but this one compelled me to review for the first time. Simply put it is outstanding! I too used shallots (1/4c minced)) parmesean (1/3c grated fine, mixed in not on top of) and due to dryness - two eggs lightly beaten with a splash of water. It is a meal in itself! It will be a mainstay in our household! :)

Good, but a little dry. I put cheese in too, that could be why. Next time, I'll leave the flour out, and keep the zucchini moist

We already have an abundance of zucchini in our yard, this recipe sounded interesting. Needed to add about 1 Tablespoon of flour and added about 1/3 cup grated parmesean cheese. Very Tasty, would make it again.

These were awesome, a big hit with everyone in the family including our 19-month-old! Very easy to prepare, though I had to add an extra egg to get the mixture to stick together enough to form the patties and then flip them. I also took some previous reviews' advice and added a bit of flour and some crushed garlic. A definite keeper!

The second time I made the recipe I used yellow squash instead. Sooooooo good. You cant go wrong either way!

I made many changes, incorporating an epicurious latke recipe into this one. I added some minced fresh garlic, freshly grated parm. cheese, a dash of sugar and a sprinkle of flour, and used both zucchini and yellow squash (only b/c that's what I had on hand). I served them topped w/ sour cream which was a yummy finish. I will make them again, but only with the additional ingredients.


The Crisper Whisperer: Zucchini Pancakes Recipe

There's no denying it: It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage. The time when lucky children find green, woody baseball bats by the dozen strewn atop the compost heap. The time when perfectly reasonable people are driven to silent, guilt-ridden, unreasonable ends. In other words, it's zucchini season.

At this time of year, I'm always on the lookout for recipes that make quick work of large volumes of zucchini. That stew with the single zucchini in it, delicious though it may have been a month ago when the season was new, seems awfully quaint now. I want recipes that let me haul out my food processor and shred, shred, shred my fears away. I want recipes that can act like lunch, dinner or an hors d'oeuvre. I want recipes that can be doubled, even tripled, for a party. I want to throw a zucchini party.

This recipe is adapted from the Barefoot Contessa. It makes twelve small pancakes. I've found them surprisingly kid-friendly, and they also make a great hors d'oeuvre for a summer party. Invite all your old friends and as many new ones as you can find, and your zucchini will be back under control in no time.


  • 1 pound zucchini, shredded
  • ¼ teaspoon salt
  • ½ cup finely chopped red onion
  • ½ cup finely shredded Parmesan cheese
  • ½ cup white whole-wheat flour or all-purpose flour
  • ½ cup refrigerated or frozen egg product, thawed
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • Nonstick cooking spray
  • 1 teaspoon extra virgin olive oil
  • ¼ cup light dairy sour cream (Optional)
  • 1 tablespoon Chopped red onion
  • ½ cup Shredded or bite-size sticks zucchini

Combine 1 pound zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.

Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg product, 1 tablespoon olive oil, garlic powder, and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency.

Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about 1/2-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.

Keep pancakes warm in a 300 degree F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream and sprinkle with additional chopped red onion or shredded zucchini to serve.


There are a few ways by which you can grate the zucchini using available tools or equipment. Thoroughly wash and dry the zucchini and then trim off its ends. And try one of these options to grate it for making delicious healthy pancakes.

  1. On the largest hole side of the box grater, shred the zucchini.
  2. You can also grate the zucchini in a food processor using its grating attachment.
  3. Or try KitchenAid with its slicer/shredder attachment if you have it.

For preparing just one or two zucchinis, a box grater would be a perfect option. Despite getting grated zucchini in no time options 2 and 3 involve a bit of a cleanup.


Zucchini Pancakes

Scrumptious! My family gobbled these up. My husband and 4 1/2 year old daughter came back for seconds and thirds! This recipe will be a staple. Thanks so much!

I told myself I wouldn’t do any regular posting during my 21-day eCookbook challenge to keep myself on task and increase my odds of finishing on time (which I still am, and I’d love it if you signed up to get an email notification and discount when the eCookbook is done!) but let’s tell the truth here. There is a definite limit to the amount of thought that should be given to creamy cauliflower sauce in three short weeks. And besides, I miss taking pictures, sharing food, talking to you. That whole thing.

There was a morning somewhere between Day 7 and Day 10 where I woke up and mentally prepared myself to make four creamy cauliflower sauce pastas before lunch. Ready, set, go. And then this message came from my brain:

forget sauce. make something that has nothing to do with your eCookbook and is yummy to eat for breakfast and involves these greenies.

My mind went back to the most golden-delicious zucchini pancakes that I made way back during that time when Pinch of Yum was new-ish I wasn’t quite as serious with my recipe testing. Nowadays, I feel this responsibility to try my recipes at least once if not 700000 times before posting it just to make sure that it is just how I want it, and/or because I become obsessed with the actual food. But back at that time, I was just having fun and I had no real concept that people would rely on the recipes to turn out well. I just liked sharing what I was trying in the kitchen.

Exhibit A: zucchini pancakes. Cuz see, while I LOVED them back then, people would leave comments like, “Hey, this is a weird recipe and it didn’t turn out.” Not really that exactly, but basically, that. You can go look at them if you want. They were featured on Tasty Kitchen a while back, and again, more of the same confusion.

So it’s been on my to-re-do list for a while now, and now that I got the zucchinis from my in-laws (thankz l+v) I made it happen.

This time around I made the recipe 5 times. The first three were attempts to “fix” the original, and the last two just were starting over from scratch, semi-combining my favorite classic dinner pancake recipes with the zucchini pancakes idea.

I try to reserve this statement for only the most special posts, and this is just the moment I’ve been waiting for to whip out this claim: these pancakes are my favorite breakfast everrrrr. And Bjork’s current favorite, too. They are lightly sweet, just about as fluffy as zucchini pancakes can get IMO, and have great texture from a heaping spoonful of flaxmeal that snuck its way in there. Oh, hey double-whammy-healthy.

I smell a pancake win, topped with cottage cheese and blueberries and honey. <—- You must.