These zucchini pancakes make a fresh, flavorful, and light dish that’s perfect for a meal for one—or a nice appetizer at a dinner party. The pancakes are beautifully green and easy to make in about 30 minutes.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 medium zucchinis, washed and dried
- 1 medium white or Yukon Gold potato, washed and dried
- Kosher salt
- 1 large egg
- 1 tablespoon chopped parsley
- 1 teaspoon grated lemon zest
- 1 tablespoon fine breadcrumbs, plus more as needed if mixture is “soupy”
- 8 tablespoons unsalted butter, divided
- Sour cream, for serving, may substitute whole-fat plain Greek yogurt
Instructions
- Grate the zucchinis and potato using the large hole grater: you should have 2 cups of grated zucchini and a ½ cup of grated potato. (Save remaining zucchini and potato for another use.) Salt generously. Put mixture in a colander lined with a tea towel and let rest for at least 15 minutes to drain out the moisture. This will help the pancakes hold together.
- In a small bowl, beat the egg. Add parsley, lemon zest, and a pinch of salt and set aside. Roll and squeeze zucchini/potato mixture in the tea towel to release the moisture. Combine egg mixture with zucchini-potato mixture; add breadcrumbs as needed to absorb excess liquid.
- In a skillet, melt 1 tablespoon butter over medium heat until sizzling. Drop ¼ cup-sized balls into skillet; do not overcrowd. Using a spatula, flatten the balls into thin discs for crispier results. Once the first side has browned, about 2 minutes, add another tablespoon of butter, flip the pancake, and continue to cook on the other side, about 2 minutes more, until both sides are browned and crisp. Transfer to a plate lined with paper towels and season with a pinch of salt. Repeat until you’ve made all the pancakes. Serve immediately, accompanied by sour cream or plain Greek yogurt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 294 |
| Total Fat | 25 g |
| Saturated Fat | 16 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 110 mg |
| Sodium | 463 mg |
| Serving Size | 1 of 4 servings |
| Calories | 294 |
| Total Fat | 25 g |
| Saturated Fat | 16 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 110 mg |
| Sodium | 463 mg |
Reviews
Good
Very easy and Very delicious! The only thing I did differently is I added some grated Parmesan… I add Parmesan to everything☺️