For thousands of years zucchini has been part of the Central and South American diet but has only been a widely consumed vegetable in North America for about 30 years. The variety that is grown here is a green Italian squash. There are many types of zucchini grown these days but the most common is still the summer green zucchini. It can grown up to a meter long but is best picked around 8 inches (20 cm) while the seeds are still soft and small. In honor of this prolific vegetable, here is a recipe for zucchini pancakes that does this mild vegetable justice.
Many zucchini pancake recipes require frying in 1/4 inch or so of oil and need to be eaten right away because, well, they are fried. They tend to become a little spongy and oily tasting the next day. That is the nature of most fried foods. They are still good, just not the same as freshly made. I wanted to change up the recipe some so they would cook more like a regular pancake with less oil/butter in the pan but, of course, I want the same great flavor. Some pancakes are delicious to pop in the toaster the next day and smear with a little butter or jam for a snack or light breakfast. Why can’t Zucchini pancakes be like that? I couldn’t think of one good reason so I got to work. Like making pancakes is hard work!
My method for this recipe was to increase the zucchini, onion and eggs and add corn (some chopped up red pepper would be a nice addition). I added a little more flour because the zucchini has a tendency to seep and the batter becomes thin. There is no added butter or oil except what is used in the pan to cook them making them a bit more healthy. I also scraped the corn cob with the dull side of a knife to “juice” it for that delicious corn nectar that lives there. The first batch was a total success (a rare occurrence to be happy the first time!) and disappeared quick. That can happen when there is a hungry son lurking around. 
This savory cake goes very well with either sour cream or plain yogurt topped with chopped chives.
A Southern Table: Zucchini Pancakes
- Total Time: 35 minutes
- Yield: 4-5 servings 1x
Description
These savory zucchini pancakes are a delightful way to enjoy summer’s bounty, with a crispy exterior and a tender, flavorful interior, perfect for breakfast or a light snack.
Ingredients
- 3 medium zucchini, about 4 cups (500 g) grated
- 2 corn cobs, kernels removed (optional)
- 4 tablespoons onion, finely chopped
- 3 large eggs
- 1/2 cup (50 g) flour
- 2 teaspoons baking powder
- Salt and pepper to taste
- 1 tablespoon oil for cooking
- 1 teaspoon butter for cooking
- Chopped chives for garnish
- Sour cream or plain yogurt for serving
Instructions
- Grate the zucchini and place it in a large bowl. If using, remove the kernels from the corn cobs and add them to the bowl.
- Add the finely chopped onion to the zucchini and corn mixture.
- In a separate bowl, beat the eggs and then mix them into the vegetable mixture.
- In another bowl, mix the flour, baking powder, salt, and pepper. Add this dry mixture to the vegetable mixture and combine thoroughly.
- Heat a large skillet over medium heat and add 1 tablespoon of oil and 1 teaspoon of butter.
- Once the butter has melted and the pan is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
- Cook the pancakes for about 3-4 minutes on each side, or until golden brown and cooked through.
- Remove from the skillet and drain on paper towels. Repeat with the remaining batter, adding more oil and butter to the pan as needed.
- Serve warm with sour cream or plain yogurt and a sprinkle of chopped chives.
Notes
Medium zucchini are typically 6 to 8 inches long. If your zucchini are larger, adjust the quantity accordingly. These pancakes can be stored in the refrigerator and reheated in a toaster for a quick snack. Consider adding chopped red pepper for extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 7
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
- Cholesterol: 95
Do you ever drain the shredded zucchini before making these? I tried once and they were so liquidy they didn’t turn out. I love how you tweaked the recipe so that they will be tasty the next day–I often cook in quantities for “planned” leftovers. I’m looking forward to giving them another go with the new-and-improved recipe!
Hi Sara,
Well, I am glad you asked! Last night I was wondering the same thing. I was curious if it would make a difference in the recipe because the standard way is just grated. So last night, I drained the zucchini before making the recipe to try and reduce the liquid. There was still and little liquid in the bottom of the bowl but not nearly as much. The flavor of the zucchini pancake seem to be a little more concentrated although I did skip the corn in last nights recipe.
To remove some of the zucchini liquid: Just grate them like usual, place them int a colander, sprinkled with one teaspoon of salt and toss. Allow to sit for about 15 minutes and gently press as much of the water out as you can without smashing the zucc. You will not need to add more salt when mixing the rest of the ingredients.
But If you choose not to drain the zucchini then use a slotted spoon or scoop with a spoon in a way to leave the liquid in the bowl. The liquid will cook, but like a thin crepe which I don’t really like.
Either method works for me the key point is to leave the excess liquid behind. Sadly, I rarely have leftovers because my son can’t stop eating them. Let me know how they turn out. Thanks for the comment!
I’m making these for breakfast this weekend, no doubt about it!
I have to admit I have never had these for breakfast but why not! Enjoy!