Zucchini Pancakes

Yes. Even we struggle to find ways to use up zucchini & summer squash. We’ve created a lot of zucchini “up-cycling” recipes, but this one is worth sharing. It’s even good enough to serve to guests as a a wonderful appetizer. Top it with creme fraiche or sour cream, and pair it with a dollop of homemade chutney or tomato relish.

Light, fluffy…a perfect vegetable side.


2 medium zucchini (12 ounces total), shredded on large holes of a box grater

1/4 cup all-purpose flour

1/3 cup chopped fresh dill, plus sprigs for garnish

2 tablespoons fresh chives or scallions

3/4 teaspoon salt

1 large egg

2 tablespoons olive or vegetable oil

1/4 cup sour cream

Additional Information

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 40m


Place the zucchini in a colander set over a bowl and squeeze the zucchini with your fingers until dry. Transfer to a bowl and stir in the flour, dill, chives, salt and egg to combine.

Heat the oil over medium heat in a large skillet. Using a number-18 ice-cream scoop (the equivalent of 3 tablespoons), or a scant 1/4-cup measure, place 4 to 5 mounds of zucchini mixture in the pan, flattening with a metal spatula to a 1/2-inch thickness. Cook until golden brown and cooked through, about 2 minutes per side, lowering the heat if over browning. Repeat with the remaining mixture.

Top each pancake with a teaspoon of sour cream and a dill sprig.

by Josh and Brent

Reader Comments

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Sounds great. Since I can’t eat wheat, I’ll use buckwheat flour, which will give it a nice nutty flavor.