Monday, February 13, 2012

Zucchini Pancakes: Yum!

I love potato pancakes.  I've also discovered that I love these  zucchini pancakes, which I do not serve with sour cream or yogurt because they are delicious as is! I found the recipe through my friend's blog, Food Judicata.
She found it on Simply Recipes, where it had been adapted from a recipe she found in Everyday Food magazine.


- Salt
- 1 lb of zucchini (about 2 medium sized), grated
- 1 large egg
- 1/2 cup all-purpose flour
- 2 scallions (green onions), finely chopped
-1/4 tsp ground black pepper
- 1/2 cup extra-virgin olive oil


1. Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it.  A potato rice is also an option if you have one)
2. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
4. Serve immediately.


  1. Potato pancakes usually go well with applesauce! Not sure about zucchini with applesauce though, that's better with plain potato :)

    1. I also make potato pancakes from my mom's recipe! I will post forthwith =)

  2. I think I am going to feel soooo healthy after these (even with syrup!) Yummy!

    1. Yes, they are really look good! I haven't tried them with syrup (or apple sauce) yet. I would probably leave out/reduce the scallions and black pepper if making them that way. Let me know how they turn out.