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Zucchini Pancakes Recipe

Zucchini Pancakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (165)

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Average Rating:

Total Reviews: 165

Showing 81-90 of 165

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  • on September 07, 2010

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    Had some extra summer squash and zucchini and thought this sounded interesting. It was wonderful! I grated a carrot for color. I cooked them in olive oil and didn't miss the butter flavor. My husband loved them and can't wait for leftovers tomorrow.
    Next time I'll add some bread crumbs in the hopes that they'll be a little crunchy. And will try it with some ranch mix so my daughter will (hopefully like them. A new staple at our house!

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  • on August 25, 2010

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    So pleased with these. I have never been able to make zuke pancakes, but after reading the reviews, I decided to give these a try. So glad I did! I now realize that my pan was always too hot.

    I give it 5 stars because they were fast, easy and tasty. I agree that they are yummy with tzadiki dip. I made them according to the recipe, but I am sure they would take ingredient substitutions easily.

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  • on August 22, 2010

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    I made this recipe last night and my husband and loved these pancakes. I shredded the zucchini about 1 hour before making and recipe and then laid out the shredded zucchini on paper towels to remove excess water. Then I added about 3/4 cup of fresh cut white corn to the mixture of zucchini and eggs. After cooking, I spinkled each pancake with shredded parmesan before serving as a nice appetizer before dinner. This recipe was so easy to make and the pancakes were wonderful! Rave reviews all around!

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  • on August 20, 2010

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    My husband and I both loved these so much. We made the recipe as written. The zucchini was lovely and sweet. I served them with Rachel's Almond crusted chicken breasts with scallion beurre blanc. They made a wonderful pair... the sauce really complimented these. I loved them so much I ate leftovers with an egg for breakfast!

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  • on August 11, 2010

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    I decided to make this a little bit hardier, so I added two grated, purple baby potatoes (from Trader Joe's to the mix. This recipe was so simple and the pancakes turned out delicious! The combination of green Zucchini and purple Potatoes in the yellow egg and flour mix was gorgeous, which only adds to the experience : Enjoy!

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  • on July 18, 2010

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    I took Ina's recipe, and modified it to acommodate comments made by other reviewers, as well as what was available in my fridge. I used 2 large zucchini, 1 whole Vidalia onion, 2 garlic cloves, 1 red bell pepper and 1 carrot. All went into the food processor to be shredded. Then I dumped it all into a colander, sprinkled with a bit of kosher salt (maybe 1 to 1 1/2 teaspons stirred thoroughly, and let the mixture drain for about 5 minutes. Since there was so much liquid being expelled, I transferred the mixture to a clean dishtowel and twisted and squeezed until the mixture was quite dry. Then it went into a large bowl with 3 lightly beaten extra-large eggs, about 6 tablespoons of flour, 1 1/2 teaspoons of baking powder, a shake of red pepper flakes, 1/8 teaspoon of freshly-ground black pepper (Ina's recipe has a bit to much for my taste, a squirt of fresh lemon juice and 1/2 cup of shredded of Formaggio Trio (a delicious combination of Parmesan, Romano and Asiago cheeses. I mixed everything well, and then using a 1/4 cup measuring cup, scooped the mixture out onto a hot (350 degrees griddlle prepared with cooking spray, flattened the mounds into pancakes with a spatula, and let cook until each side was golden brown, about 3-4 minutes. This made about 12 3" pancakes. I served them with sour cream, applesauce and fresh fruit on the side. They were incredibly delicious and this recipe will immediately replace the veggie panacke recipe I've been using for years. I also plan to continue to experiemt with other ingredients as summer vegetables abound...

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  • on July 09, 2010

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    I use either sour cream with scallions or homemade Tzadziki (Greek cucumber & yogurt dressing ... YUM!

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  • on July 08, 2010

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    I made this for 'one' person so had to adjust the ingredients. I drained on paper towels to remove as much grease as possible, The pancakes were delicious and reheated in the toaster oven the next day they were even better. Next time I'll add more onions. WHAT would you serve on them?

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  • on July 07, 2010

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    Although the pancakes were light in the mouth the oil/butter made it greasy at the same time which made it fall flat. Added parm and drained the zuch as suggested and fried at the correct temperature and the p-cakes just came out too greasy. Looked exactly as shown on the show...just not a good fit for our palate.

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  • on July 04, 2010

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    Used yellow squash (this time instead of Zukes... have used zukes in the past with fantastic success... They came out crispy and delicious... thought about adding chopped jalapeno's to the next batch - we have an over-abundance of squash in the kitchen right now...

    Highly recommend - even kids will eat this!!! YUM!!! Thank You Ina...

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