Zucchini Pancakes

By • July 23, 2009 43 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 & MerrillThe Editors

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!

More Great Recipes: Pancakes|Zucchini|Vegetables|Hors d'oeuvres|Side Dishes

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Comments (43) Questions (4)


about 1 month ago Erika Mayo

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!


7 months ago Änneken

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!


10 months ago sevenfaces

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. :)


12 months ago Julia W.

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.


12 months ago Samantha Hall

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


about 1 year ago Laurence Tillett

Have done this the "oriental" way too...with grated carrots and scallions and a soy based drizzle to serve. Everyone love "pancakes" for supper! :-)


about 1 year ago JJ

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!


about 1 year ago Kiki

Maybe a stupid question are the zuquinis and potatoes cooked or raw?


about 1 year ago Cheryl

Yes - they are both uncooked prior to adding them to the mixture of egg, flour, etc. Also remember to salt the zucchini, then put it in a colander or dish towel to get more of water out.


about 1 year ago Kiki

Thank you!,, will do them tonight


about 1 year ago Catherine

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.


about 1 year ago Rachel

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.


over 1 year ago Cheryl

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!


about 3 years 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.


about 3 years 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!


about 3 years 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.


about 3 years ago margedoro

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


about 3 years 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.


about 3 years 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!


about 3 years ago vivzan

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


about 3 years 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.


about 3 years 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.


about 3 years ago CentralCoastContessa

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


about 3 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.