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:
- I like pancakes (though not as much as waffles. Alas, there was no recipe for zucchini waffles)
- I’ve been getting a ton of zucchini and squash lately (though that’s waning now and being replaced by bell peppers, booo!)
- 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?
33 Comments
Lauren
August 18, 2011 at 9:34 amI’m not big on veggies (although I need to be), but this looks really tasty!
Serena
August 18, 2011 at 10:12 amLauren, as a naturally veggie-averse person myself (hence the goal to blog about veggies 20 times), I must say these are really good! 🙂
Jenn from Much to My Delight
August 18, 2011 at 9:39 amOooh…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.
Heather
August 18, 2011 at 10:03 amThese look delicious! I’ve been adding zucchini to pasta dishes lately for an extra veggie kick. Love them!
Kim
August 18, 2011 at 10:05 amThanks 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 😉
Annie
August 18, 2011 at 10:07 amOMG. I love zucchini pancakes! I literally want to move in with you so you can feed me EVERYTHING. XO
Allie
August 18, 2011 at 10:12 amI made potato pancakes last week – very similar concept! I never thought to try it with zucchini/squash!
Scott @ Inexpensive Eating
August 18, 2011 at 10:22 amSee – more people would eat vegetables if they just fried them…
Serena
August 18, 2011 at 10:28 amHa!
Mandy
August 18, 2011 at 10:45 amI 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!
Mina
August 18, 2011 at 11:00 amwhat a great way to use zucchini–yum!
Chic 'n Cheap Living
August 18, 2011 at 11:06 amThis sounds delicious and i’d have it all the time! Zucchini rocks!
xoxo,
Chic ‘n Cheap Living
Dawn {The Alternative Wife}
August 18, 2011 at 11:51 amI 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! 🙂
Ali @ His Birdie's Nest
August 18, 2011 at 11:58 amI 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.
Jen
August 18, 2011 at 12:06 pmoooh 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.
Bonnie Joy
August 18, 2011 at 4:43 pmThese look delicious! I will have to try them when our zuchini season finally comes around down here in NZ.
Geek in Heels
August 18, 2011 at 7:14 pmMy 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
Serena
August 19, 2011 at 1:12 amYum – great suggestion! I’m trying that next time (I have 3 more zucchini in my fridge!). Thanks!
Rachel
August 18, 2011 at 10:11 pmLooks 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.
Serena
August 19, 2011 at 1:12 amThank you for the tip! 🙂
honeymyheart
August 18, 2011 at 10:37 pmi think i’ve only eaten zucchini with ranch dip or in stir fry. this looks soo good, though and a must try!
MaryMoh
August 19, 2011 at 4:28 amMmmm…I love this. It’s so good dipped in chilli sauce. One of my favourite breakfast items 😀
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate
August 19, 2011 at 8:55 amThese 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!
Amy
August 19, 2011 at 9:15 amin 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!
Serena
August 19, 2011 at 10:56 amGood to know! Thank you for the tip! 🙂
kelsey
August 19, 2011 at 9:49 amOh wow, zucchini pancakes sound delicious! I’ve only ever had squash patties (which is the southern equivalent, but with squash), so good!!
Serena
August 19, 2011 at 10:55 amI threw a squash into the mix, so I guess to be accurate mine was a zucchini squash hybrid pancake 😉
Joy
August 20, 2011 at 3:20 pmThis look and sound so good! I will def need to try it, I bet Ken will love them! =]
Foodafok
August 21, 2011 at 1:48 pmVery good recipe! I like that. Here’s mine.
http://usubufood.blogspot.com/2010/12/cukkinis-csicsoka-torta.html
Jill
August 22, 2011 at 11:55 pmYum, 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. 🙂
Diana
August 23, 2011 at 1:24 amOur 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!! 🙂
Katie
August 25, 2011 at 12:56 pmYUM! 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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