Photo by Sarah Shatz
2 cups
grated zucchini
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1/2 cup
grated potato
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1
egg
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1 tablespoon
chopped parsley
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1 teaspoon
lemon zest
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1 pinch
breadcrumbs
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1 tablespoon
unsalted butter
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2 tablespoons
sour cream or yogurt (optional)
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Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
Ask the hotline about this step!In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
Ask the hotline about this step!Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
Ask the hotline about this step!Combine zucchini / potato mixture with egg mixture. Stir well and coat.
Ask the hotline about this step!Turn on over to 200˚ and place cookie sheet with foil in there to keep your pancakes warm as you make them.
Ask the hotline about this step!Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.
Ask the hotline about this step!Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.
Ask the hotline about this step!They don't get crisp all around, mostly just the edges. Sounds like yours turned out well either way!
If serving this to children, I'd suggest peeling the zuchinni to make it more visually "acceptable" to younger pallets. For years I served zuchinni patties to my sons and smiled to myself when they's say, "please pass the hash browns', and they never knew they were eating zuchinni patties!
These are truly a great "side". Instead of pancakes, per se, I made them as a side to a salmon main entree. The recipe really makes enough for two. So be sure to double or triple this depending on how many you are serving. They are so easy to make. The shredding went like a breeze and you need to be sure to drain the veggies and towel press the remaining water. I made them a day ahead and didn't "crisp" up one side. The next day, I put in the microwave to warm throughout the pancakes, and then put back in a frying pan with BUTTER to crisp up the remaining side. I think the next time I make them I may add a stronger herb that complements the overall dinner menu.
Made these last night for dinner -- delicious. I love that they're so simple and unfussy.
Made these for the first time today. A perfectly light summer meal perfect for the current heat wave, especially with some cooling mint yogurt sauce.
I harvested my first zuchini yesterday morning. I made this recipe tonight for diner with a salad. Delicious! I've yet to find a zucchini pancake recipe that's a keeper, but these are! Thank you so much :)
I LOVE this recipe. I made it a while back with dill instead of parsley and it was a huge hit. I accompanied it with a little dill dipping sauce and man was it good. Thanks for the recipe!! http://brusselsforbreak.blogspot.com/2011/04/spring-is-here-and-so-is-dill.html
My husband made these last night. They were delicious. I loved the lemony flavor. Even my 12 yr. old (who doesn't eat green food) loved them. Thanks.
All I can say is WOW! Memories of what my mother used to make for me and now i will make for my grandson
These were delicious, but the first one I made was quite crumbly and did not adhere like a pancake. It broke apart when I flipped it. I added a second egg to the mixture and the rest were fine. I wonder if I removed too much moisture from the zucchini? Does it need a little moisture to become a batter?
That may be the case -- zucchini really varies. Good call adding an extra egg!
I had a whole bunch of zucchinis I need to use and found this recipe -- I ended up substituting the potato with butternut squash, and the parsley with mint (just what I had in the fridge) -- the pancakes were amazing, so light and delicious! Thank you for this recipe -- such a great idea, and so versatile for various alterations.
These are very much like one of my go-to recipes. I just use dill instead of parsley and add a handful of nuts (walnuts are a great match) - and if I'm feeling adventurous a bit of dried tarragon. It's a fantastic appetizer with a dollop of sour cream and lumpfish or salmon roe.
I made these tonight for my very picky husband who doesn't like zucchini. He ate most of them. Thank you for a spectacular, easy recipe.
These look delicious! I make a different version, minus the potato, plus some feta cheese, scallions and fresh mint. A pair of 2-year-old twins whose parents swore they had never deigned to eat a vegetable gobbled up a dozen each....They're my go-to kid vegetable dish.
That's so funny because my 3-year-old twins loved them so much our babysitter made Dagny's recipe the next day.
Stephanie is the Head Recipe Tester of Food52.
I liked how mine turned out on my first try, but they weren't crispy, just browned. I did towel dry and added extra egg....any suggestions? They didn't make it to a warmed oven cuz I ate em! Suggestions? Thanks!