Recipe courtesy of Ina Garten
Episode: Farm Stand Food
Save Recipe Print
Total:
24 min
Active:
20 min
Yield:
10 (3-inch) pancakes
Level:
Easy
Total:
24 min
Active:
20 min
Yield:
10 (3-inch) pancakes
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Vanilla Dutch Baby (Puffed Pancake)

Recipe courtesy of Melissa d'Arabian

Zucchini Fritters

Recipe courtesy of Food Network Kitchen

Pesto Lasagna

Recipe courtesy of Aida Mollenkamp

Crispy Zucchini and Potato Pancakes

Recipe courtesy of Giada De Laurentiis

Zucchini, Carrot and Potato Pancakes

Recipe courtesy of Wayne Harley Brachman

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.