Mozzarella and Zucchini Pancakes

June 17, 2010
2 Ratings
  • Serves 4-6 depending on size
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

What You'll Need
  • Pancakes
  • 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
  1. Pancakes
  2. Hand squeeze out as much of the moisture in the zucchini - it is very important to remove as much excess water as possible.
  3. Place the zucchini in a large bowl.
  4. Add in all remaining ingredients except oil.
  5. Mix well to combine and add seasoning salt and black pepper to taste.
  6. Heat oil in a skillet over medium-high heat.
  7. Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.
  1. Seasoning Salt Mix
  2. Mix together all spices. (Extra seasoning salt can be stores in glass jar).

See what other Food52ers are saying.

  • ahhirsch
  • Lydia Priebe-Kleit
    Lydia Priebe-Kleit
  • JNunn

3 Reviews

JNunn May 17, 2020
"parmasean"? "super" club? (well, maybe it was): edit, please.
ahhirsch October 24, 2013
Just made this with fresh mozz and it was a TOTAL FAIL. Tasty but way too soft and loose. Wasted a ton of cheese :(
Lydia P. April 30, 2013
Should there have been egg in this recipe? I don't see what moisture would hold the pancake together.