Zucchini Pancakes

Total Time:
24 min
Prep:
20 min
Cook:
4 min

Yield:
10 (3-inch) pancakes
Level:
Easy

Ingredients
Directions

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.


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4.5 191
I found these to be very mushy and not very flavorful. I was able to get them kind of crispy by squeezing most of the water out of them. My husband wasn't crazy about them either. I followed the recipe exactly. item not reviewed by moderator and published
FANTASTIC! I loved these! I am recently diagnosed diabetic and am trying to eat healthier. I know that "Frying" isn't really healthy, but the big shot of veggie helps a lot! Delicious! I will definitely make these again and share the recipe! Thank you Ina! item not reviewed by moderator and published
Nothing better then fresh zucchini this time of year. I did add about 8-10 chopped basil leaves, over the edge delicious. item not reviewed by moderator and published
Followed the recipe as given and enjoyed them. Will definitely make them again and try some of the suggestions given by some if the other reviewers. item not reviewed by moderator and published
This is a nice, quick and simple recipe =] Also it tastes great with a bit of butter and a roasted garlic sauce on top item not reviewed by moderator and published
soggy, tasteless, a lot of trouble. item not reviewed by moderator and published
Very Tasty. I made a few minor changes after the first time. I squeezed the grated zucchini to remove most of the liquid before mixing in the other ingredients. I found that there was way too much liquid without this step and it took a long time to brown because of all the liquid that had to be boiled off. I also substituted rice/almond flour for the wheat flour. I also found I didn't need the baking powder. To top off the treat, I folded the pancake over a slice of gouda cheese and a sprinkled cinnamon on the finished pancake. With my garden overflowing with zucchini, this is a great recipie to provide a nice meal. item not reviewed by moderator and published
These are yummy, I also added half a jalapeño to add some depth of flavor, pared with sasuage, and some salsa. My new favorite! item not reviewed by moderator and published
These are a staple in our house, especially in the summer when our garden is overflowing with zucchini. They also freeze well and warm back up in the oven easily. item not reviewed by moderator and published
Made this as a family today (toddler, dad and mom). It was a hit. Dad started out with a complaint that we were making pancakes for dinner-- but he started singing another tune after his first bite. Our toddler couldn't get enough of them either. I had no trouble getting him to finish his dinner. item not reviewed by moderator and published
I made them Ina's way first and I too changed them, I used half cornmeal and half flour and added a table spoon or so of fresh chive ,teaspoon of garlic powder a little oregano. Also I squeezed as much water out as I could. The three left over,I toast for lunch and they had a nice crisp to them. item not reviewed by moderator and published

This recipe is featured in:

Summer Produce Guide