Zucchini Pancakes Recipe

Name: Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini, shredded; Salt; freshly ground black pepper; 3 large eggs, beaten; 1/2 cup all-purpose flour; 1 tablespoon extra virgin olive oil; 1 cup crumbled feta cheese; 3 scallions, finely chopped; ⅓ cup finely chopped dill; 1 teaspoon baking powder; 4 to 6 tablespoons vegetable oil, more as needed; ⅔ cup plain yogurt; 2 cloves garlic, finely chopped; 1/2 teaspoon salt

Servings: persons

3 medium zucchini, shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
⅓ cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
⅔ cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

1
Preheat oven to 250 degrees.
2
Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt.
3
Allow to drain for five minutes.
4
Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible.
5
Squeeze a second time; volume will shrink to about half the original.
6
In a large mixing bowl, combine zucchini and eggs.
7
Using a fork, mix well.
8
Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper.
9
Mix well, add baking powder, and mix again.
10
Place a cast iron skillet or other heavy skillet over medium heat.
11
Add 2 tablespoons vegetable oil and heat until shimmering.
12
Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread.
13
Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter.
14
Fry until golden on one side, then turn and fry again until golden on other side.
15
Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp.
16
Transfer to a plate lined with paper towels, and keep warm in oven.
17
Continue frying remaining batter, adding more oil to pan as needed.
18
Serve hot.
19
For yogurt sauce: In a small bowl, combine yogurt, garlic and salt.
20
Mix well, and serve on the side or on pancakes.

1230

kcal

Calories

122

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 14 ingredients. The key ingredients include: 3 medium zucchini, shredded, Salt, freshly ground black pepper, 3 large eggs, beaten, and more.

Yes, 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!

Zucchini Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions