Zucchini Pancakes

These Zucchini Pancakes are so much like Potato Latkes (Pancakes)… I bet if you closed your eyes you wouldn’t be able to tell the difference.

If you’re not familiar with Latkes… they are wonderful Jewish Potato Pancakes made of shredded potato. These Zucchini Pancakes are made of shredded zucchini… and very simple ingredients.. flour, finely chopped onion, egg or egg substitute (more on that in a minute), a little salt and pepper… that’s it!

Their quick and easy to make.. and positively addicting!


I mentioned earlier that you can use egg substitute… and you can.. 1 large egg equals about ¼ cup of egg substitute like Egg Beaters… check your carton for the substitution. This recipe uses 2 eggs or ½ cup of egg substitute.

This can be a truly lowfat pancake, use butter flavored cooking oil spray… but I must admit… the mixture of olive oil and butter is really, really good…

The amount of flour is approximate.. zucchini can be quite wet… I drain mine in a colander for about an hour or so… and squeeze out any excess… add the amount of flour listed… then the egg, mix well.. if it is runny then add more flour.. you want a very sticky consistency not runny.

Make these small or large… small ones make great little hors’dourves or medium size as a side or appetizers and larger ones for... well… larger sides…

This recipe will make approximately 15 medium pancakes.

Serve with sour cream and chopped chives.

Try these.. you will be amazed at how yummy they are!

Recipe: Zucchini Pancakes

All you need:

3 cups shredded zucchini (peeled then shredded)
1 medium onion, finely chopped
½ - ¾ cup flour *See TIPS
2 eggs or ½ cup egg substitute
Sprinkling of salt and pepper
2 tablespoons butter
2 tablespoons olive oil
Sour cream for garnish
Chives for garnish

All you need to do:

In a large bowl, mix the zucchini and onion until the onion is distributed evenly.
Add the ½ cup of flour and mix until evenly coated.

Sprinkle with salt and pepper.

Add the egg and mix well.

Add additional flour is batter is too runny. You want a thick sticky consistency.
In a large skillet over medium high heat, melt the butter with the olive oil.

Drop the mixture by spoonful and flatten slightly. Cook until the bottom is lightly browned. Flip over and cook until the other side is lightly brown and pancake is cooked through.

Drain on paper towels.

Serve with sour cream and chives.

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