Zucchini Pancakes

my dad's girlfriend's mom [so my semi-step-grandma??] makes the BEST zucchini pancakes. but, of course, she is old school and doesn't have a recipe -- everything is done by memory and eye-balling. BUT since I needed to make something similar, I racked her brain and asked her questions until I was able to create something in my head. and once tested... they turned out just as good! well. saying that is offensive... they turned out almost as good.

these cakes are filled with shredded vegetables, which give them great texture, but they are still fluffy and pancake-y, which is what I couldn't seem to accomplish on my own. they are the perfect side dish AND could work as your full entree.


Yield: 8 cakes Cook Time: 4-5 minutes per cake

serve these with a dollop of plain Greek yogurt [or sour cream] & fresh herbs [dill, parsley] and/or applesauce


2 cups, shredded [2 small zucchini]

½ cup onion, shredded [½ large onion]

1 large egg, beaten

½ cup all-purpose flour

1 tsp. baking powder

1 tsp. salt

2-4 Tbsp. fresh dill, chopped [optional] 2-4 Tbsp. fresh parsley [optional]

2 Tbsp. vegetable oil

equipment needed: food processor or grater


Using the shredder attachment of the food processor, shred the zucchini.

Set the zucchini aside in a colander to allow any excess liquid to drain out. Pat dry.

Shred the onion using the same attachment.

In a large bowl, combine the shredded zucchini and onion, the beaten egg, flour, baking powder, salt and fresh herbs.

Mix until fully-incorporated.

Heat 2 Tbsp. of vegetable oil in a skillet over medium-high heat.

Once hot, scoop ¼ cup of batter in at a time.

Cook for 2-3 minutes on one side, flip and cook for another 2 minutes on the other side. The zucchinis should be golden brown.

Place the cooked cakes onto a paper towel-lined plate to allow for some grease to soak up.

Serve immediately with plain Greek yogurt [or sour cream] and some more fresh dill and parsley.

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