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.
Print
Zucchini Pancakes
- Total Time: 25 minutes
- Yield: 8 pancakes
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
Find it online: https://honestcooking.com/zucchini-pancakes-recipe/
If You Liked This Recipe, You’ll Love These
- Fried Green Tomatoes Caprese Salad
- Mangú – Mashed Plantains
- Cauliflower with Chimichurri and Tahini
- How to Make Indian Pancakes: Easy, Crispy, Homemade Dosas
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. Remove 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?
I serve these with a dollop of sour cream mixed with a dash of horseradish — the perfect companion. Think of it like potato latkes, where the toppings are as important as the pancake itself.
Can I store and reheat leftovers?
Yes — store leftovers in the refrigerator, but reheat them in a skillet rather than a microwave to retain the crispy texture. For the best results, serve immediately after frying.
Hey Sherron, whats the best way to keep these warm while the rest of the batch fries?
A wire rack in a low oven, around 200F, is the way. Stacking them on a plate or leaving them on the paper towels steams the undersides and you lose the crust you just worked for.
it is similar to korean traditional dish, “?[jeon]”
looks yummy i’m gonna try it today..
thanks for the awesome recipe :)