Summer
Zucchini Pancakes
Popular on Food52
63 Reviews
Jacqueline
September 18, 2019
I leave out the potato and add finely chopped onion or scallions instead and a bit of finely chopped fresh dill...my man loves them. Perfect to add to the “garden is bursting with zucchini” recipe line up!
GoodFoodie
August 20, 2018
I let it sit for more than an hour and couldn't get the liquid out after that. It continued to pool and pool. I recommend using a nutbag to squeeze it out. It def needs more seasoning like grated or dried onion, hot sauce, something to make it more interesting.
Karen M.
August 17, 2018
I wish so much that Food52 had a way of making personal notes for recipes.
This turned out well but had to be adjusted.
Eg.... recipe makes 4 pancakes, A 13" pan will easily hold all 4, not just 2 and medium-high is a bit too hot on my stove. Would have been better just a titch lower in order to cook thru properly plus brown.
Once corrected tho, they were mighty fine. :)
This turned out well but had to be adjusted.
Eg.... recipe makes 4 pancakes, A 13" pan will easily hold all 4, not just 2 and medium-high is a bit too hot on my stove. Would have been better just a titch lower in order to cook thru properly plus brown.
Once corrected tho, they were mighty fine. :)
Robin P.
January 19, 2018
I discovered that if you cook and mash potatoes and then stir them until relatively smooth, you can then add veggies like zucchini and forego the egg all together. The starch in the cooked potatoes holds everything together.
paulsara
October 27, 2017
I use a double layer of cheesecloth to wring out the zucchini. I also use cheesecloth to tie together fish bones and onions when making fish stock and then lift and dispose.
Eva V.
July 7, 2017
Deffo trying this this weekend, the zucchini is producing like and my last pumpkin has been begging me to do something with it, they will work together well I think...
ChanterelleKerins
June 28, 2017
This is a delicious recipe. I would double the amount if your looking for a main for two. Served with smoked salmon or trout, alongside capers and avocado on the side made for a grown ups dinner similar to eggs Benedict, but healthier. That makes consider a poached egg on wilted spinach next to it for next time. As stated above, definitely wring out as much juice from the zucchini and potato first, or they won't cook/fry well
Lynnsy
September 25, 2016
I made these and seasoned them with half a smallish onion, grated, some dill weed and parmesan-left out parsley and lemon. SO GOOD. I'm planting more zucchini next year!
Judith P.
July 28, 2016
While I hate the idea of dealing with those zucchini and potato gratings that adhere to my towel, I definitely vote for rolling up the zucchini and potatoes in a towel, and squeezing the bejeezus out of it, several times. Simply using my hands doesn't get the job done. I found that one large zucchini took care of two cups' worth; I also used four small Yukons. By the way, scanning through the comments, hats off to the person who suggested adding scallions and carrots! That sounds terrific. I would also cut back a touch on the lemon zest, and pump up the pepper--black and white. And I would double the recipe if you're thinking main dish! With a salad to accompany, it will make a lovely summer meal.
Tina
June 14, 2016
I used 4 zucchinis, and 3 small russet potatoes. The key is definitely to get most of the moisture out of the shredded zucchini & potatoes. I omitted the breadcrumbs, but they turned out great! I, too was surprised that both the lemon zest and parsley made a huge impact. Also, don't make them too thin or else they'll fall apart. Just put a pile on the pan and smash it down a bit then wait patiently.
Shortrib
June 7, 2016
Nice subtle flavour but quantity is small! (One large zucchini made one cup grated- and 1/2 large potato was about 1/2 cup. It made four pancakes.) My tip for moisture is to squeeze the grated veg with your hands after it has sat in the colander with the salt. I hate dirtying a new tea towel! But double the recipe unless you're alone!
Kaede S.
May 20, 2016
Yum! These are terrific. Thank you. They are best eaten right away while hot and crispy!
John
December 15, 2015
These zucchini pancakes are driving me crazy. It is an absolute winner. Yummy.
crystalaine
November 3, 2015
you mention the vegetables are raw before adding to the egg and flour mixture? How much flour? not in the ingredient list?
Gal
October 8, 2015
Didn't work for me. I tried twice and in both times the pancakes didn't hold together very well.
Erika M.
July 29, 2015
I've always despised greasy, bland potato pancakes — these are the perfect solution! So light and flavorful. I will absolutely make these again, including for Hanukah this year!
Änneken
February 8, 2015
These are so so good! Due to lack of lemons at home I resorted to lime juice and added jalapeños as they were just about to go bad. The flavor is just fabulous - zingy, soft texture, yet chewy and also nutritious. A keeper!
sevenfaces
November 9, 2014
These turned out crispy and delicious, but I found them too much work for a weeknight / sit down meal! As the description sort of suggests, these are the sort of things I'd rather make if I were hosting a casual get-together, serving them to people as they came out of the pan and having a chit chat and a drink while they cook. :)
Julia W.
September 19, 2014
I made these for dinner last night and loved them! It's definitely important to squeeze out all the moisture from the grated vegetables. I also added some cubed feta cheese and lemon juice into the mix for some extra tang and saltiness.
Samantha H.
September 6, 2014
Is the egg mixture meant to be combined with the grated veg or used to coat it ? The recipe says combine and coat ??? I combined the lot and the pancakes are now on a plate in the fridge waiting to be baked for dinner but they are VERY mushy - i followed the recipe exactly other than using a combination of zucchini and carrot, as I only had one zucchini. Im not very optimistic that these are going to crisp up
Laurence T.
August 3, 2014
Have done this the "oriental" way too...with grated carrots and scallions and a soy based drizzle to serve. Everyone love "pancakes" for supper! :-)
JJ
July 10, 2014
Made these yesterday for dinner, me and my husband loved them so much. I followed the instruction below, squeezed the zucchini and potato, then put the salt, let rest in a colander for 1 hour. No problem with excessive moisture, came out crisp and golden, just lovely. Thanks for the recipe!
Catherine
July 6, 2014
Made these today to stack for a BLT with smaller heirloom tomatoes and Father's bacon. Used my cast iron skillet and made my "pancakes" half dollar size the tomatoes were so small. The recipe and texture reminded me of my crab cake recipe! Pretty too. My sense is if I had salted everything grated THEN let it drain & towel squeezed I would have gotten more water out. But as they were, the resulting pancake served my BLT well.
Rachel
July 6, 2014
I salt the zucchini, then put it in a colander to get more water out. Then, I squeeze it out in a dish towel. If I am short on time, I skip the colander and just squeeze and really I can't tell the difference.
Cheryl
May 7, 2014
Came across this in February in my search for simple sides that were not starch-laden,tried it and the family loved it! My 11 year old asked if it was some type of veggie "Egg Foo Yung"? I assured him it was not, as he does not care for eggs. Much to my surprise, he has asked for it repeatedly and said that he barely notices the eggs. This is really a meal saver; time,prep and cost wise. Love it!
GoodFoodie
August 13, 2012
Made these last night. Used what I thought were 3 medium zukes and got about 5 cups of shredded zucchini. OK because I was making it for 6 which I though would work as a side dish but got us just 2 smallish per person. I will triple next time. Also the lemon zest really had a big flavor impact. A little time consuming with the grating, draining, and squeezing of liquid, but well worth it.
Lorraine F.
August 13, 2012
Nice recipe! To eliminate too much moisture, I scrape out the seeds in the middle of the zucchini with a spoon. Also to get crispier crust, I would lightly dip the pancakes in panko before frying. I also like to serve with a parsley basil pesto. Everything from the garden!
Amanda H.
August 13, 2012
Love the panko idea -- I use panko on fried green tomatoes and it works really well for crisping.
margedoro
August 12, 2012
I love egg fu young and thought this recipe would be good for a different version just add the gravy
Einie
August 10, 2012
Made mine a little smaller & added some scallions & diced ortaga chilis. Plated on a large platter w/bowl of cool yogurt in middle - perfect appetizer on a warm summer evening.
Madame S.
August 10, 2012
I add fresh corn cup off the cob to mine and a little basil. No matter what you add-summer never tasted so good!
tenpenny
July 25, 2012
I liked this, but mine came out too salty. I think a better unit of measurement is needed instead of "salt generously."
Kimblay
July 20, 2012
These were delicious. I didn't have breadcrumbs, so I used a little flour. Despite letting the zucchini drain for over 30 minutes, my cakes weren't crispy. The flavors were still great, but I was wondering if there were any additional tricks to crisp up the cakes.
Amanda H.
July 20, 2012
Curious what kind of pan you used? Also, might want to press more moisture out of the zucchini and potato next time; that may help a bit.
CentralCoastContessa
July 12, 2012
For the Greek Yogurt sauce, I added lemon zest, a drib of lemon juice, and salt. Delish!
farmmommy
June 7, 2012
Thanks dagny! These were so yummy. They didn't come out as crispy as I'd hoped (maybe I made them too thick?). Anyway, I toasted some good whole wheat bread, spread on some ricotta, and topped it with these pancakes and some black pepper and Parmesan. They were delicious! Going to make double next time for picnic sandwiches.
Paulaob
March 7, 2012
I made these today. Followed the directions exactly and they turned out great. I love vegetables and this is a new and welcome addition to my recipes. Just found this site and am really enjoying all the recipes and comments.
Dianachic
January 31, 2012
I liked how mine turned out on my first try, but they weren't crispy, just browned. I did towel dry and added extra egg....any suggestions? They didn't make it to a warmed oven cuz I ate em! Suggestions? Thanks!
Amanda H.
January 31, 2012
They don't get crisp all around, mostly just the edges. Sounds like yours turned out well either way!
doats68
October 15, 2011
If serving this to children, I'd suggest peeling the zuchinni to make it more visually "acceptable" to younger pallets. For years I served zuchinni patties to my sons and smiled to myself when they's say, "please pass the hash browns', and they never knew they were eating zuchinni patties!
LoisonMaui
October 2, 2011
These are truly a great "side". Instead of pancakes, per se, I made them as a side to a salmon main entree. The recipe really makes enough for two. So be sure to double or triple this depending on how many you are serving. They are so easy to make. The shredding went like a breeze and you need to be sure to drain the veggies and towel press the remaining water. I made them a day ahead and didn't "crisp" up one side. The next day, I put in the microwave to warm throughout the pancakes, and then put back in a frying pan with BUTTER to crisp up the remaining side. I think the next time I make them I may add a stronger herb that complements the overall dinner menu.
EmilyC
July 30, 2011
Made these last night for dinner -- delicious. I love that they're so simple and unfussy.
evey
July 20, 2011
Made these for the first time today. A perfectly light summer meal perfect for the current heat wave, especially with some cooling mint yogurt sauce.
Dabblings
June 24, 2011
I harvested my first zuchini yesterday morning. I made this recipe tonight for diner with a salad. Delicious! I've yet to find a zucchini pancake recipe that's a keeper, but these are! Thank you so much :)
Brussels S.
June 16, 2011
I LOVE this recipe. I made it a while back with dill instead of parsley and it was a huge hit. I accompanied it with a little dill dipping sauce and man was it good. Thanks for the recipe!! http://brusselsforbreak.blogspot.com/2011/04/spring-is-here-and-so-is-dill.html
Heather B.
June 13, 2011
My husband made these last night. They were delicious. I loved the lemony flavor. Even my 12 yr. old (who doesn't eat green food) loved them. Thanks.
CAMELOTCOOK
July 24, 2010
All I can say is WOW! Memories of what my mother used to make for me and now i will make for my grandson
lloreen
June 8, 2010
These were delicious, but the first one I made was quite crumbly and did not adhere like a pancake. It broke apart when I flipped it. I added a second egg to the mixture and the rest were fine. I wonder if I removed too much moisture from the zucchini? Does it need a little moisture to become a batter?
Amanda H.
June 8, 2010
That may be the case -- zucchini really varies. Good call adding an extra egg!
nymangosteen
June 2, 2010
I had a whole bunch of zucchinis I need to use and found this recipe -- I ended up substituting the potato with butternut squash, and the parsley with mint (just what I had in the fridge) -- the pancakes were amazing, so light and delicious! Thank you for this recipe -- such a great idea, and so versatile for various alterations.
Mettch
February 22, 2010
These are very much like one of my go-to recipes. I just use dill instead of parsley and add a handful of nuts (walnuts are a great match) - and if I'm feeling adventurous a bit of dried tarragon. It's a fantastic appetizer with a dollop of sour cream and lumpfish or salmon roe.
MrsWheelbarrow
September 9, 2009
I made these tonight for my very picky husband who doesn't like zucchini. He ate most of them. Thank you for a spectacular, easy recipe.
ErikaKerekes
September 6, 2009
These look delicious! I make a different version, minus the potato, plus some feta cheese, scallions and fresh mint. A pair of 2-year-old twins whose parents swore they had never deigned to eat a vegetable gobbled up a dozen each....They're my go-to kid vegetable dish.
Amanda H.
September 6, 2009
That's so funny because my 3-year-old twins loved them so much our babysitter made Dagny's recipe the next day.
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