Zucchini Pancakes

July 26, 2011

It’s that time of year again – time for an overabundance of zucchini and summer squash in our CSA box every week! Fortunately there are so many different ways to prepare these vegetables that between my old tried-and-true favorites and the new recipes that I’ve come across, our food life is never monotonous! These pancakes are a favorite recipe from my childhood; you may not think that zucchini and pancakes belong in the same sentence, but one bite of these and you will fall in love with them. Unlike the crispy veggie fritters that I posted a couple of weeks ago, these pancakes are more batter-like and so the texture is much softer.

This recipe is so versatile and incredibly fast to make at the last minute if you’re stumped for a vegetable side dish,  a vegetarian main dish (though you may want to double the recipe if serving as a main course), or made half-size as a hot appetizer served with a dollop of sour cream. Even including the prep time of shredding the zucchini and chopping the onion, the pancakes only take about 10-15 minutes from start to finish.

Zucchini pancakes

Makes 8 pancakes


  • 1 1/2  cups grated unpeeled zucchini, pressed dry between paper towels
  • 2  tablespoons grated or finely chopped onion
  • 1/4  cup grated Parmesan cheese
  • 1/4  cup flour
  • 2  eggs
  • 2  tablespoons mayonnaise
  • 1/4  teaspoon dried oregano
  • Salt and pepper


Mix all ingredients together. Heat griddle or skillet over medium heat until moderately hot and grease with butter or non-stick spray. Drop 2 rounded tablespoonfuls of batter for each pancake onto griddle and flatten slightly. Cook, flipping once, until lightly browned on both sides. Serve immediately.

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