Zucchini Pancakes

By • July 23, 2009 • 30 Comments

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Author Notes: What to do with all that zucchini in the summer? This is a delicious side dish. - dagnydagny

Food52 Review: These pancakes almost didn't get photographed because we began eating them, dabbed with Greek yogurt, as they emerged from the frying pan. A little grated potato binds the cakes and gives them the crispness of latkes, while the zucchini is fresh and lively, perfumed with lemon zest and parsley. Dagny says to soak up any extra moisture from the potatoes and zucchini in a towel, and you should definitely take this extra step. The pancakes will be crisper and lighter, and you, too, will devour them straight from the pan. - Amanda & MerrillA&M

Serves 2

  • 2 cups grated zucchini
  • 1/2 cup grated potato
  • 1 egg
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon zest
  • 1 pinch breadcrumbs
  • 1 tablespoon unsalted butter
  • 2 tablespoons sour cream or yogurt (optional)
  1. Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
  2. In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
  3. Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
  4. Combine zucchini / potato mixture with egg mixture. Stir well and coat.
  5. Turn on over to 200˚ and place cookie sheet with foil in there to keep your pancakes warm as you make them.
  6. Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.
  7. Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.
  • This recipe is a Wildcard Contest Winner!

Tags: entertaining, Holidays, Summer, Vegetarian

Comments (30) Questions (2)


over 1 year ago GoodFoodie

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.


over 1 year ago Lorrainesfav

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!


over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Love the panko idea -- I use panko on fried green tomatoes and it works really well for crisping.


over 1 year ago margedoro

I love egg fu young and thought this recipe would be good for a different version just add the gravy


over 1 year ago Einie

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.


over 1 year ago Madame Sel

I add fresh corn cup off the cob to mine and a little basil. No matter what you add-summer never tasted so good!


over 1 year ago vivzan

I liked this, but mine came out too salty. I think a better unit of measurement is needed instead of "salt generously."


over 1 year ago Kimblay

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.


over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

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.


almost 2 years ago CentralCoastContessa

For the Greek Yogurt sauce, I added lemon zest, a drib of lemon juice, and salt. Delish!


almost 2 years ago farmmommy

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.


about 2 years ago Paulaob

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.


about 2 years ago Dianachic

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!


about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

They don't get crisp all around, mostly just the edges. Sounds like yours turned out well either way!


over 2 years ago doats68

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!


over 2 years ago LoisonMaui

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.


over 2 years ago EmilyC

Made these last night for dinner -- delicious. I love that they're so simple and unfussy.


over 2 years ago evey

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.


almost 3 years ago Dabblings

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 :)


almost 3 years ago Brussels Sprouts for Breakfast

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...


almost 3 years ago Heather Bklyn

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.


over 3 years ago CAMELOTCOOK

All I can say is WOW! Memories of what my mother used to make for me and now i will make for my grandson


almost 4 years ago lloreen

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?


almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That may be the case -- zucchini really varies. Good call adding an extra egg!


almost 4 years ago nymangosteen

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.


about 4 years ago Mettch

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.


about 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.



over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

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.


over 4 years ago ErikaKerekes

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.


over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's so funny because my 3-year-old twins loved them so much our babysitter made Dagny's recipe the next day.