Quantcast

Order Your Almanac Today!

Zucchini Pancakes

zucchini pancakes
Photo Credit
Sam Jones/Vaughan Communications
The Editors
Yield
12 pancakes or 4 servings
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Preparation Method
Cook
Sources
Yankee Magazine's Lost and Vintage Recipes
Print Friendly and PDF

Zucchini Pancakes are a great way to serve summer’s most abundant vegetable. They go well with most meats and can even be served as a main course.

For added color, replace ½ cup of the zucchini with grated carrot. Serve pancakes plain, or top with Greek yogurt or sour cream, plus smoked salmon or prosciutto.

Do you grow zucchini in your garden? You’ll want to add these to your summer meal rotation.

Ingredients
2 cups grated unpeeled zucchini
1 teaspoon kosher or sea salt
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 cup grated cheddar or Colby cheese
1 tablespoon thinly sliced scallions (green onions) or 2 tablespoons chopped fresh chives
2 large eggs, lightly beaten
2 tablespoons salted butter, melted
1 tablespoon cold salted butter
Instructions
  1. Toss zucchini with the salt in a colander and let stand for 10 minutes. Squeeze out any remaining liquid.
  2. In a medium mixing bowl, whisk together the flour and baking powder. Stir in the cheese and scallions, then add eggs, melted butter, and zucchini and mix until well combined.
  3. Melt 1 teaspoon of the cold butter in a large skillet over medium heat. Spoon 2 tablespoons of batter into the pan for each cake, being careful not to overcrowd. Press down lightly with a spatula to flatten. 
  4. Brown pancakes lightly on each side, about 4 minutes per side, then transfer to a baking sheet and keep warm in a 200° oven until serving. Repeat with the remaining batter.
About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Almanac Chefs

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Desiree (not verified)

3 years 10 months ago

These are so good!! This recipe is almost identical to one given to me by my aunt many years ago. The different is that she used 3/4 cup bisquick instead of flour and baking powder.
For an Italian twist, substitute garlic and parmesan cheese for the chives and cheddar.

Mary (not verified)

5 years 10 months ago

I'm going to make these and add some canned wild caught red salmon. Healthy meal.

Chris Pastrich (not verified)

5 years 10 months ago

Sounds delicious, but can these be made without flour or with a gluten free substitute?

I made these today. I used brown rice flour and turned out fine. I thought of adding oat flour but didn't have the time to ground the rolled oats.
I think any such GF flour will work, quinoa etc.
I think the patties needed more flavour, perhaps mustard, curry powder.
The next batch I'll include shredded spinach for more nutrition.

They came out as latkes, nice and crispy.
Good luck and enjoy.

Ann Kendrick (not verified)

13 years 1 month ago

These are the greatest. I do not like zucchini except in steamed veggie medley but these are so good with the crisp outsides kind of like fried potato cakes.