Veggie Resolution #14: Zucchini Pancakes

Cooking / Eating In

A while back, I was looking through my go-to reference book, Mark Bittman’s How to Cook Everything  – I’ve been consulting this book a LOT lately, as I’ve received veggie after unfamiliar veggie from the CSA.  A recipe for zucchini pancakes caught me eye for several reasons:

  1. I like pancakes (though not as much as waffles. Alas, there was no recipe for zucchini waffles)
  2. I’ve been getting a ton of zucchini and squash lately (though that’s waning now and being replaced by bell peppers, booo!)
  3. The recipe reminded me of pajun from Korean restaurants or Chinese scallion pancakes, both of which I LOVE!

So of course I had to try this out.

PS – if you read my photos tips and tricks post and guessed that I was either a. lazy or b. tired when writing this post, you are absolutely correct!  I prepared these pancakes a few weeks ago after a late night at the office.  So blah backdrop it is!

Since I was tired, I also forgot to include one key ingredient in the photo below:

Zucchini Pancakes from Mark Bittman’s How to Cook Everything

You will need:

  • About 2 pounds zucchini or yellow squash
  • 1/2 onion, grated
  • 1 egg, lightly beaten
  • Approx. 1/4 cup bread crumbs, plus more for dredging. I used tempura crumbs and they were soooo good!  And yes, keen-eyed readers; I forgot to include this in the photo.
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 4 tbsp butter or EVOO

1. Grate the squash by hand or with the grating disk of a food processor.

Ok, so the book doesn’t tell you this, but trust me – blot the grated squash with paper towels!  I didn’t know to do this and the uncooked pancakes were all wet and tough to maneuver. They still tasted great after frying ’em up, but blotting the grated squash would have helped SO much.

2. Mix together all the ingredients but the butter or oil

3. Shape into burger-shaped patties (Add more bread crumbs if necessary to hold the shape).  If time allows, refrigerate for 1 hour to firm them up.

I ended up making about 12 patties.

4. When you’re ready to cook, put the butter or oil in a large skillet over medium-high heat.  When the butter is melted or the oil hot, dredge the cakes in bread crumbs and put in the skillet.

You may have to do multiple batches.

5. Cook, turning once, until nicely browned on both sides, 10-15 minutes depending on the thickness.

I really liked these!  I added a little hot sauce to them and they were fantastic.  They tasted a lot unhealthier than they actually were (a plus in my book, ha!), and as long as you don’t go crazy on the bread crumbs or oil, they’re not so bad for you.  I’ll definitely be making these again. 🙂

What’s your favorite way to eat zucchini?

 

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33 Comments

  • Reply
    Lauren
    August 18, 2011 at 9:34 am

    I’m not big on veggies (although I need to be), but this looks really tasty!

    • Reply
      Serena
      August 18, 2011 at 10:12 am

      Lauren, as a naturally veggie-averse person myself (hence the goal to blog about veggies 20 times), I must say these are really good! 🙂

  • Reply
    Jenn from Much to My Delight
    August 18, 2011 at 9:39 am

    Oooh…those look SO good! I’m always looking for more zucchini recipes as I always have tons on hand this time of year. Those are very latke-like, and I never met a latke I didn’t like.

  • Reply
    Heather
    August 18, 2011 at 10:03 am

    These look delicious! I’ve been adding zucchini to pasta dishes lately for an extra veggie kick. Love them!

  • Reply
    Kim
    August 18, 2011 at 10:05 am

    Thanks for another great recipe! I think my husband would really like these – more important, I would like these. I’m going to bookmark this one 😉

  • Reply
    Annie
    August 18, 2011 at 10:07 am

    OMG. I love zucchini pancakes! I literally want to move in with you so you can feed me EVERYTHING. XO

  • Reply
    Allie
    August 18, 2011 at 10:12 am

    I made potato pancakes last week – very similar concept! I never thought to try it with zucchini/squash!

  • Reply
    Scott @ Inexpensive Eating
    August 18, 2011 at 10:22 am

    See – more people would eat vegetables if they just fried them…

    • Reply
      Serena
      August 18, 2011 at 10:28 am

      Ha!

  • Reply
    Mandy
    August 18, 2011 at 10:45 am

    I started making these this summer too and I totally agree that they taste much unhealthier than they are!! I use a sweet chili sauce or sriracha with them and it’s SO tasty. Good for breakfast, lunch or dinner in my opinion!

  • Reply
    Mina
    August 18, 2011 at 11:00 am

    what a great way to use zucchini–yum!

  • Reply
    Chic 'n Cheap Living
    August 18, 2011 at 11:06 am

    This sounds delicious and i’d have it all the time! Zucchini rocks!

    xoxo,
    Chic ‘n Cheap Living

  • Reply
    Dawn {The Alternative Wife}
    August 18, 2011 at 11:51 am

    I cannot believe you posted about this! I was JUST talking to my friend about the spinach fritters that I am going to make tonight and she wanted the recipe which turns out to be pretty similar to this recipe. And then she said that she has a lot of zucchini at home and I started thinking about making zucchini ones. It must be fate! 🙂

  • Reply
    Ali @ His Birdie's Nest
    August 18, 2011 at 11:58 am

    I made zucchini pancakes once and J was expecting them to look like this, but mine ended up more zucchini muffin pancakes 😉 I want to try to make them this way… I’m sure it’s healthier.

  • Reply
    Jen
    August 18, 2011 at 12:06 pm

    oooh I love zucchini! I think I will have to try this. With all the zucchini I’ve been picking from my garden, I’ve only been sauteeing them in butter, salt, and pepper, and making fried zucchini sticks.

  • Reply
    Bonnie Joy
    August 18, 2011 at 4:43 pm

    These look delicious! I will have to try them when our zuchini season finally comes around down here in NZ.

  • Reply
    Geek in Heels
    August 18, 2011 at 7:14 pm

    My mom makes zucchini/squash pancakes all the time and we love it! For an added punch, try adding an equal amount of Asian artificial crabmeat, like this recipe I posted a while back: http://www.geekinheels.com/2008/11/12/crabmeat-pancakes.html

    • Reply
      Serena
      August 19, 2011 at 1:12 am

      Yum – great suggestion! I’m trying that next time (I have 3 more zucchini in my fridge!). Thanks!

  • Reply
    Rachel
    August 18, 2011 at 10:11 pm

    Looks like a great way to use the zucchini from my dad’s garden. I’ve read that if you put the grated zucchini in a colander, sprinkle some salt on and let it sit it will let the excess liquid drain out so they won’t be so soggy.

    • Reply
      Serena
      August 19, 2011 at 1:12 am

      Thank you for the tip! 🙂

  • Reply
    honeymyheart
    August 18, 2011 at 10:37 pm

    i think i’ve only eaten zucchini with ranch dip or in stir fry. this looks soo good, though and a must try!

  • Reply
    MaryMoh
    August 19, 2011 at 4:28 am

    Mmmm…I love this. It’s so good dipped in chilli sauce. One of my favourite breakfast items 😀

  • Reply
    Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate
    August 19, 2011 at 8:55 am

    These look really tasty! I’m typically more of a waffle girl, but pancakes are a close second. Since you also enjoy waffles, I wonder if you have ever tried any of the Kellogg’s Eggo FiberPlus(R) variety? I think they taste great, but would love to know what you think!

  • Reply
    Amy
    August 19, 2011 at 9:15 am

    in addition (or instead of blotting / if you have time), you could put the shred into a collander and sprinkle some salt on it and let it sit over a bowl for an hour to drain out some of the water. These pancakes look tasty!

    • Reply
      Serena
      August 19, 2011 at 10:56 am

      Good to know! Thank you for the tip! 🙂

  • Reply
    kelsey
    August 19, 2011 at 9:49 am

    Oh wow, zucchini pancakes sound delicious! I’ve only ever had squash patties (which is the southern equivalent, but with squash), so good!!

    • Reply
      Serena
      August 19, 2011 at 10:55 am

      I threw a squash into the mix, so I guess to be accurate mine was a zucchini squash hybrid pancake 😉

  • Reply
    Joy
    August 20, 2011 at 3:20 pm

    This look and sound so good! I will def need to try it, I bet Ken will love them! =]

  • Reply
    Foodafok
    August 21, 2011 at 1:48 pm

    Very good recipe! I like that. Here’s mine.
    http://usubufood.blogspot.com/2010/12/cukkinis-csicsoka-torta.html

  • Reply
    Jill
    August 22, 2011 at 11:55 pm

    Yum, another delicious dish to make with zucchini! I didn’t grow any this year but this is so getting bookmarked for some for next year. Ok, I’ll just buy some this year and make these. They look that good. 🙂

  • Reply
    Diana
    August 23, 2011 at 1:24 am

    Our neighbor just gave us some zucchini and we werent really sure what to make with it…I think I have a recipe to show my husband…yum!! 🙂

  • Reply
    Katie
    August 25, 2011 at 12:56 pm

    YUM! Zucchini pancakes are delish…and so pretty too. I love that you ate yours with some hot sauce on the side; I’d totally be using some sriracha on those bad boys! Mmmm

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