Greek Style Zucchini Pancakes Recipe

Name: Greek Style Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds green zucchini, 2 cups after grating and squeezing as much moisture as possible; 2 large eggs; 2 tablespoons chives, minced; 2 tablespoons fresh mint leaves, minced; 2 tablespoons fresh curly parsley, minced; 1 tablespoon fresh lemon zest(finely zested); 4 tablespoons crumbled Greek feta; 1 teaspoon dried red pepper flakes, less if you don't want too much heat; 4 tablespoons all purpose flour; 1 teaspoon baking powder; olive oil for frying pancakes

Servings: persons

2 pounds green zucchini, 2 cups after grating and squeezing as much moisture as possible
2 large eggs
2 tablespoons chives, minced
2 tablespoons fresh mint leaves, minced
2 tablespoons fresh curly parsley, minced
1 tablespoon fresh lemon zest(finely zested)
4 tablespoons crumbled Greek feta
1 teaspoon dried red pepper flakes, less if you don't want too much heat
4 tablespoons all purpose flour
1 teaspoon baking powder
olive oil for frying pancakes

1
Using the large holes on a box grater, shred the zucchini. Line a colander with cheese cloth and put the zucchini in the colander. Sprinkle about a tablespoon of salt and toss the zucchini. Try to extract as much liquid as you can from the shredded zucchini. Pick up the cheesecloth and wring as much more as you can until you feel the zucchini is pretty dry.
2
Add the herbs, pepper flakes and feta and zest. Mix.
3
Add the flour and baking powder and eggs and mix.
4
Pour a very thin layer of olive oil into a frying pan. Using a tablespoon, scoop a heaping spoonful into the pan and flatten the top a little. This should make a 3 inch patty. Repeat until the pan is full. Fry until a nice brown and flip and cook the other side. For bite sized appetizers, use a teaspoon.
5
Set aside on paper towels and finish the rest of the pancakes. Pat to remove excessive oil that may be left from frying.
6
Serve alone or with your favorite yogurt (Greek, of course). The sauce should be very simple, like just with some lemon zest or chives, because there are so many flavors going on in the pancakes.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds green zucchini, 2 cups after grating and squeezing as much moisture as possible, 2 large eggs, 2 tablespoons chives, minced, 2 tablespoons fresh mint leaves, minced, and more.

Yes, Greek Style Zucchini Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Greek Style Zucchini Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions