Zucchini Pancakes

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Fantastic! Try these with a fried egg on top!! Or a dollop of sour cream.

I loved these delicious zucchini pancakes. I have to give Ina Garten credit for coming up with some of the best vegetable dishes. Have you tried her creamed spinach or eggplant gratin? I would definitely make these again. I've seen these types of pancakes sold prepackaged at the supermarket, but I'm sure they don't come close to being as good as these.

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I usually love Ina's recipes,but this one is a disaster. Mine turned out soggy and tastless. Had to add 5 times the stated amount of flour just to get them to hold together. I round up throwing them out.

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Followed the recipe to a "t", and, even having wrung the excess water out of the zucchini, the "batter", (if one could call it that, was still looser than a goose with the trots, even after adding the extra two TBSPs of flour! I fried them as described, and, the first side, when flipped, looked just like a little flour pancake, (no zucchini showing through at all, while the second side looked completely different, with the zucchini shreds being visible, attractively browned and with the background binding batter a lighter golden---perfect!---like I expected BOTH sides to appear...
But, as for the flavor, they were blauzier, (blah-zay, at best. Without the dipping sauce that I made, I think I'd have pretty much just thrown these in the compost. By themselves, they were just nasty. (Sorry Contessa!

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I really liked these, but did feel they were a bit bland. I added some red pepper flakes, and then to a second batch some fresh basil which might not have been the perfect match but did add some flavor. I will definitely make them again - maybe with scallions or chives. Great way to use zucchini from the garden!

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I have to eat Gluten Free and found this recipe was very easy to convert to a GF recipe. Absolutely delicious and very little prep time!!

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Really easy, really simple and delicious. I had some zucchini and had no idea what to make and came upon this recipe and Ina's recipe's never fail. These little pancakes came packed with unexpected flavor for the simple ingredients involved. Next time I will add a spicy punch with chili flakes. I will definitely make these zucchini pancakes all throughout the year.

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The reason I love love these pancakes is because I add chopped shrimp to it and a dollop of sour cream on top. Have made it so many times; it's sooo good!

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I used a small red garden chili for color and a little heat. I used one large green onion.
I used a large marble sized piece of Romano grated fine.
Instead of all flour, I used about 1/3 flour, 1/3 corn meal, and 1/3 potato flakes.
I cooked them longer and slower, about 15 minutes, to completely cook the inside and to firm it up.
I served them with plain sour cream.
My wife said "WOW", these are delicious. I guess they are on my favorites list to make again. Thanks Ina for another good recipe.

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Am i making a different recipe then everyone else? These p-cakes were soggy, pasty, mushy, and boring. I followed the recipe exactly. the only difference was i squeezed out the water from the zucchini. There was no taste. I really wanted to like these but they werent good. Maybeee IF i try them again i will add some cheese and more onions and garlic and spices but then they wont be Ina's recipe anymore. Sorry

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It,s one way to get my 85 year old mom to eat her vegetables. Love it I like to add a little Adobo for more flavor.