5 Ingredients or Fewer

Childhood Zucchini Pancakes

September 13, 2012
Author Notes

There are million zucchini pancake recipes, but this is the one my mom made. Almost every week when I came back from school there was a plate full of warm little pancakes waiting for me. Today I make them for my daughter and her little buddies, and they love it. Often I substitute zucchini with a different vegetable – carrot, broccoli, peas – they clean up their plates not knowing that they have been tricked into eating a healthy meal! —QueenSashy

  • Makes 16 pancakes
Ingredients
  • 2 medium zucchini
  • 2 eggs
  • 2 tablespoons flour
  • 4 tablespoons grapeseed oil, or any other frying oil
  • Salt
In This Recipe
Directions
  1. Grate the zucchini into a bowl using the large grating side of a box grater. Let the zucchini sit for two to three minutes, then squeeze out excess water.
  2. Stir in the flour and add the egg. Mix well with a fork. Season with salt.
  3. Heat the oil in a heavy duty saute pan or skillet over medium heat. When the oil is hot but not smoking, lower the heat to medium-low and drop heaping teaspoon of zucchini batter into the pan. Cook the pancakes about one and half minutes on each side, until browned.
  4. Place the pancakes on a plate lined with a paper towel to absorb excess oil. Serve warm.

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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.