| Level: | Easy |
| Total: | 24 min |
| Prep: | 20 min |
| Cook: | 4 min |
| Yield: | 10 (3-inch) pancakes |
Ingredients
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Instructions
- Preheat the oven to 300 degrees F.
- Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 54 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 43 mg |
| Sodium | 127 mg |
Reviews
I have made these twice now, today I added frozen fresh sweet corn and when I ate them I topped with maple syrup, very good!
just made them and they were tasty! grated some Parm on top and used sweet onion instead of red. would make again.
Yes, I’ve made these several times. They are delicious! My only complaint is that I didn’t know about this recipe sooner. Thanks Ina!
Delicious by following the recipe as written.
I loved the texture, mine turned out slightly tempura crispy on the outside, slightly creamy on the inside.
But…when finished I sprinkled Parmesan cheese over my serving, and added thin sliced small tomatoes to my plate to eat with my forkfuls of the pancake.
I loved the texture, mine turned out slightly tempura crispy on the outside, slightly creamy on the inside.
But…when finished I sprinkled Parmesan cheese over my serving, and added thin sliced small tomatoes to my plate to eat with my forkfuls of the pancake.
Tomorrow I’ll be making more with some of the seasoning ideas in other comments!
Needs less salt, more flavor and more texture. The next time I make this I’ll try adding only one egg and less flour plus some Italian or garlic seasoning. Even though thoroughly cooked, the pancakes were mushy The recipe should close m include instructions to squeeze out water from zucchini too. .
Love this recipe. I start with 24 oz zucchini. I finely grate them and mix in 1/2 teaspoon salt. I drain in a colander 15-30 minutes. Then I turn the zucchini out into a clean towel and squeeze out the loose moisture. I continue with the rest of the recipe from here. Makes 10 cakes if you use an ice cream scoop as a measurement. I also add 1/4 cup of feta. Parm works well too.
I used one large zucchini and took all the water out! They came out perfect! I also added some grated parm cheese…
Very good Definitely will make again.
These were just perfect. Followed the recipe exactly.
Excellent. Definitely use the full tsp of salt & recommend weighing your zucchini. What I thought was a medium zucc turned out to be exactly 3/4 pound and worked well. I also substituted a flax egg for one of the eggs.