I love zucchini. I find that I add it to hamburger to stretch out my organic, grass fed beef. I add it to cakes and breads. I enjoy it sauteed, steamed and in casseroles. Zucchini, in my family, is a favorite vegetable.
These little pancakes remind me of a potato latke because the veggies are grated, fried in oil and can be served with a delicious topping. I used a bit of sourcream with a dash of horseradish and found it to be the perfect companion to these zucchini pancakes.
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Zucchini Pancakes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
Description
These zucchini pancakes, reminiscent of potato latkes, are a savory appetizer made with shredded zucchini and buckwheat, perfect with a dollop of horseradish sour cream.
Ingredients
- 2-3 whole zucchinis, shredded (4 cups total)
- 1/4 cup (60 ml) red onion, shredded
- 1 egg
- 1/4 cup (60 ml) flour or buckwheat
- 1/4 tsp baking soda
- 1/4 tsp garlic powder
- 1/4 cup (60 ml) grated parmesan cheese
- Salt, to taste
- Oil, for frying
- Sour cream, for serving
- Horseradish, for serving
Instructions
- Using a thin dish towel, add the grated zucchini and red onion. Wring out all water until you have a very dry mixture.
- In a large bowl, combine the dry zucchini and red onion with the egg, flour or buckwheat, baking soda, garlic powder, parmesan cheese, and salt. Mix until well combined.
- Heat oil in a large skillet over medium heat.
- Scoop about 2 tbsp of the mixture for each pancake and place it in the skillet. Flatten slightly with a spatula.
- Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
- Serve warm with a dollop of sour cream mixed with a dash of horseradish.
Notes
- Make sure to wring out as much water as possible from the zucchini to ensure crispy pancakes.
- You can substitute buckwheat with regular flour if preferred.
- Serve immediately for the best texture.
- Leftovers can be stored in the refrigerator and reheated in a skillet to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 80
- Sugar: 2
- Sodium: 150
- Fat: 4
- Carbohydrates: 8
- Fiber: 1
- Protein: 4
- Cholesterol: 30
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Frequently Asked Questions
How do I stop the zucchini pancakes from turning out soggy?
The key step is wringing the grated zucchini and red onion in a thin dish towel until the mixture is very dry before mixing in the other ingredients. The notes emphasize removing as much water as possible — skipping this step is the main reason the pancakes won’t crisp up when fried for 2–3 minutes per side. 
What topping does the author recommend?
The article describes serving these with a dollop of sour cream mixed with a dash of horseradish, which the author found to be “the perfect companion.” The article compares the pancakes to potato latkes, where the toppings are as important as the pancake itself.
Can I store and reheat leftovers?
Yes — the notes say leftovers can be stored in the refrigerator, but reheat them in a skillet rather than a microwave to retain the crispy texture. The notes also advise serving immediately after frying for the best results.
it is similar to korean traditional dish, “?[jeon]”
looks yummy i’m gonna try it today..
thanks for the awesome recipe :)