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Golden Zucchini Pancakes

If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico
  • Total Time
    Prep: 15 min. Cook: 10 min./batch
  • Makes
    8 zucchini pancakes

Ingredients

  • 3 cups shredded zucchini
  • 2 large eggs
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped sweet onion
  • 1 tablespoon butter
  • Marinara sauce, warmed, optional

Directions

  • Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry.
  • In a large bowl, whisk eggs, garlic, salt, pepper and oregano until blended. Stir in flour just until moistened. Fold in zucchini and onion.
  • Lightly grease a griddle with butter; heat over medium heat. Drop zucchini mixture by 1/4 cupfuls onto griddle; flatten to 1/2-in. thickness (3-in. diameter). Cook 4-5 minutes on each side or until golden brown. If desired, serve with marinara sauce.
Nutrition Facts
2 pancakes: 145 calories, 6g fat (3g saturated fat), 101mg cholesterol, 510mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Reviews

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Average Rating:
  • shannondobos
    Sep 27, 2015

    I thought the flavor was delicious, but I ran into trouble with the texture. They were very soggy for me. I think I didn't squeeze out all of the moisture I could have. I'll try again next time I have zucchini and take extra care to thoroughly dry.

  • Angel182009
    Aug 9, 2015

    I didn't think the pancakes themselves had a lot of flavor but with the marinara dipping sauce served with it, that helped. I think more garlic and some crushed red pepper would really help kick things up a notch.

  • alfoa
    Aug 2, 2015

    I didn't think they had a lot of flavor. I put a dollop of apple butter on top to jazz them up.

  • megilee
    Jul 31, 2015

    These were delicious! I added some shredded carrots with the zucchini and used diced shallots instead of sweet onions.