Mozzarella and Zucchini Pancakes

June 17, 2010

Author Notes: My Grandmother used to own a super club in WI and was famous for her potato pancackes. This is a recipe that is based on her recipe but uses Zucchini in place of the potatoes.Kyra's Mom

Serves: 4-6 depending on size



  • 4 cups Coarsly grated zucchini, packed
  • 1 small onion, finely chopped
  • 1 cup Mozzarella cheese, cut into small thin pieces (shred size)
  • 1/2 cup Flour
  • 1/3 cup Parmasean cheese
  • 2 teaspoons fresh, minced garlic
  • 1 teaspoon seasoning salt (see below)
  • Fresh ground pepper, to taste
  • Olive oil for frying

Seasoning Salt Mix

  • 2 tablespoons Black pepper
  • 1 teaspoon onion salt
  • 1 teaspoon Onion powder
  • 1 teaspoon dry majoram
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1 tablespoon garlic salt
  • 1 teaspoon cumin powder
In This Recipe



  1. Hand squeeze out as much of the moisture in the zucchini - it is very important to remove as much excess water as possible.
  2. Place the zucchini in a large bowl.
  3. Add in all remaining ingredients except oil.
  4. Mix well to combine and add seasoning salt and black pepper to taste.
  5. Heat oil in a skillet over medium-high heat.
  6. Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

Seasoning Salt Mix

  1. Mix together all spices. (Extra seasoning salt can be stores in glass jar).

More Great Recipes:
Pancake|Vegetable|Zucchini|Fry|Serves a Crowd|Make Ahead|Summer|Vegetarian|Snack|Appetizer