• Zucchini Paancakes

    1 vote
    Zucchini Paancakes
    Prep: 15 min Cook: 10 min Servings: 1
    by B Innes
    83 recipes
    Zucchini pancakes make a great side dish and also a quite filling main course for dinner or brunch. It's also a great way to use up extra zucchini, and at the same time make a "meatless" meal that will please everyone. As with many recipes, feel free to make it your own by adding herbs or spices that you think will go well with the zucchini.


    • 4-5 grated zucchini= approx 2 cups
    • 5-6 scallions white and light green parts thinly sliced
    • ¼ cup grated cheese (your choice= Parmesan, Swiss etc.)
    • 2 tsps each salt and pepper
    • 1 Tbs baking powder
    • ½ cup all purpose flour + more if necessary
    • 2 eggs
    • Vegetable oil for frying, approx ¼ cup


    1. This recipe will make about 8-10 pancakes.
    2. Grated the zucchini and pat excess moisture off on paper towels.
    3. In a large frying pan place a thin layer of oil and bring up to a medium heat.
    4. Combine the zucchini, scallions, cheese, salt and pepper, baking powder, flour and eggs in a bowl and stir to combine thoroughly until you have a moist not wet batter. If the mixture seems too wet and more flour a tablespoon at a time until the mixture is correct (you will know it's correct when there is no actual liquid forming at the base of the mixture).
    5. Carefully spoon the batter into the heated pan forming pancakes approximately 3-4 inches in diameter. Cook cook until the bottoms are golden brown and then carefully flip and cook until done.
    6. Drain the cooked pancakes on a paper towel for a minute and if necessary place cooked pancakes on a heated platter in a warm oven to hold while you continue to make more pancakes.
    7. Serve with sour cream or crème fraîche, apple sauce or soft cheese like ricotta.

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