Turkish Zucchini Pancakes Recipe

Name: Turkish Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini, trimmed and coarsely grated; 2 cups chopped green onions; 4 eggs, beaten to blend; 1/2 cup all-purpose flour; 1/3 cup chopped fresh dill (or 1 1/2 T. dried dillweed); 1/3 cup chopped fresh parsley; 2 tablespoons chopped fresh tarragon (or 2 t. dried); 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 cup crumbled feta cheese (about 3 oz.); 2/3 cup chopped walnuts (about 3 oz.); olive oil

Servings: persons

1 lb zucchini, trimmed and coarsely grated
2 cups chopped green onions
4 eggs, beaten to blend
1/2 cup all-purpose flour
1/3 cup chopped fresh dill (or 1 1/2 T. dried dillweed)
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon (or 2 t. dried)
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 oz.)
2/3 cup chopped walnuts (about 3 oz.)
olive oil

1
Place zucchini in colander, sprinkle with salt and let stand 30 minutes to drain.
2
Squeeze zucchini between hands to remove liquid and then squeeze dry in several layers of paper towels.
3
Combine zucchini, green onions, eggs, flour, chopped herbs, salt,and pepper in medium bowl and mix well.
4
Fold in feta cheese.
5
(Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold walnuts into zucchini mixture.
6
Preheat oven to 300u00b0.
7
Place baking sheet in oven.
8
Cover the bottom of a large non-stick skillet with a thin layer of olive oil.
9
Heat skillet over medium high heat.
10
Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls.
11
Fry until pancakes are golden brown and cooked through, about 3 minutes per side.
12
Transfer to baking sheet in oven to keep warm.
13
Serve pancakes hot.

457

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 12 ingredients. The key ingredients include: 1 lb zucchini, trimmed and coarsely grated, 2 cups chopped green onions, 4 eggs, beaten to blend, 1/2 cup all-purpose flour, and more.

Yes, Turkish 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!

Turkish Zucchini Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions