Zucchini Pancakes with Lemon Basil Aioli Recipe

Name: Zucchini Pancakes with Lemon Basil Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Mayonnaise; 2 Tablespoons Sour Cream; 1 whole Lemon, Juiced; 2 whole Cloves Garlic, Minced Finely; 2 Tablespoons Chopped Fresh Basil; Salt And Pepper, to taste; 1/2 cups Olive Oil, For Frying; 1/2 cups Butter, For Frying; 1/2 whole Sweet Onion, Diced; 2 whole Cloves Garlic, Minced; 3 whole Zucchinis, Grated; Salt And Pepper, to taste; 8 Tablespoons Flour; 1 teaspoon Baking Powder

Servings: persons

1/4 cups Mayonnaise
2 Tablespoons Sour Cream
1 whole Lemon, Juiced
2 whole Cloves Garlic, Minced Finely
2 Tablespoons Chopped Fresh Basil
Salt And Pepper, to taste
1/2 cups Olive Oil, For Frying
1/2 cups Butter, For Frying
1/2 whole Sweet Onion, Diced
2 whole Cloves Garlic, Minced
3 whole Zucchinis, Grated
Salt And Pepper, to taste
8 Tablespoons Flour
1 teaspoon Baking Powder

1
For the aioli: In a small bowl, whisk together all of the aioli ingredients.
2
Cover and refrigerate until youre done making the pancakes.
3
For the pancakes: In a small saute pan, heat about a teaspoon each of olive oil and butter over medium heat.
4
Saute the onion for about 2-3 minutes until softened, add the garlic and saute for another minute or so.
5
Remove to a bowl and set aside.
6
In a large bowl, add the zucchini and season with salt and pepper.
7
Stir in the sauteed onion and garlic and stir well to combine.
8
Add about 6 Tablespoons of flour and the baking soda.
9
Allow to sit for 5-10 minutes.
10
Once it has rested, check the consistency of the batter.
11
If the batter seems too thin, add another tablespoon of flour and check again.
12
If it still seems thin you can add the last tablespoon of flour.
13
Heat a saute pan over medium high heat and add about a tablespoon each of olive oil and butter.
14
Heat until bubbling and then use a ladle to scoop and pour the batter into small pancakes.
15
Cook for about 2-3 minutes and then flip and cook for another 2-3 minutes on the opposite side.
16
You can keep the cooked pancakes warm in the oven while you are cooking the remaining pancakes.
17
Serve with the Lemon Basil Aioli.

871

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 1/4 cups Mayonnaise, 2 Tablespoons Sour Cream, 1 whole Lemon, Juiced, 2 whole Cloves Garlic, Minced Finely, and more.

Yes, Zucchini Pancakes with Lemon Basil Aioli 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 with Lemon Basil Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions