Print Recipe

Zucchini Pancakes


  • ‚Äč2 cups grated zucchini dried well- see instructions below
  • 2 large eggs slightly beaten
  • 2 tablespoons finely chopped green onion plus more for garnish
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil or as needed
  • For serving: 1 cup of sour cream


  • Pre-heat your oven to 175 degrees (warm). Place an oven proof cooling rack on top of a large sheet pan and place inside your oven to warm. This will be where you keep your pancakes warm as you make your batches on the stove top.
  • Place grated zucchini in cheesecloth or a double layer of strong paper towels over a large colander. With your hands or the back of a large spoon, press down on the zucchini to remove as much moisture as possible. Do this a few times until the zucchini begins to dry out a bit and you see liquid coming through the colander. Now take your strained zucchini and add it to a large bowl. Next, add your eggs, and onion and mix well. In a small bowl, combine your flour, Parmesan cheese, baking powder and, salt. Mix this into your zucchini mixture until batter is just moistened.
  • Heat 2-3 tbsp of vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter on to the hot skillet and cook until golden brown, about 3 minutes per side. Blot pancakes on a paper towel-lined plate and then place in warm oven while you make the rest of your pancakes.
  • Repeat Step 3 until all of your batter is gone.
  • Serve pancakes with a generous dollop of sour cream on the side and garnish with the extra chopped green onions.


Adapted from All recipes