Zucchini Pancakes

July 23, 2009


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

Ingredients

  • 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)
In This Recipe

Directions

  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:
Pancake|Vegetable|Parsley|Sour Cream|Zucchini|Summer|Vegetarian|Hors D'Oeuvre|Side

Reviews (59) Questions (4)

59 Reviews

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.<br />This turned out well but had to be adjusted.<br />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.<br />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.
 
Jeanne S. October 23, 2017
What is the flour measurement? Not in the list.
 
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!<br />
 
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
Sorry, one large Zucchini made 2 cups grated, as called for.
 
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.