Use What You Have
Mom's Zucchini Pancakes Recipe
Ingredients
- 2 cups grated zucchini
- 2 large eggs, slightly beaten
- 2 tablespoons chopped green onion
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pinch dried oregano
- 1/4 cup vegetable oil, or as needed
- Sour cream for serving (optional)
Directions
- Start by gathering all the ingredients you need for this recipe.
- Place the grated zucchini on a few paper towels and blot to remove excess moisture.
- In a large bowl, combine the zucchini, beaten eggs, and chopped green onion. Mix well.
- In a separate bowl, whisk together the flour, Parmesan cheese, baking powder, salt, and oregano.
- Add the dry ingredients to the zucchini mixture and stir until the batter is just moistened. Do not overmix.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Using a spoon, drop rounded spoonfuls of the zucchini batter into the hot oil. Cook the pancakes for 2 to 3 minutes on each side, or until golden brown.
- Once cooked, remove the zucchini pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the pancakes warm, with a dollop of sour cream if desired. Enjoy!
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 205 | - |
| Total Fat | 15g | 19% |
| Saturated Fat | 3g | 16% |
| Cholesterol | 79mg | 26% |
| Sodium | 382mg | 17% |
| Total Carbohydrate | 13g | 5% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 2g | - |
| Protein | 6g | 12% |
| Vitamin C | 11mg | 13% |
| Calcium | 100mg | 8% |
| Iron | 1mg | 8% |
| Potassium | 279mg | 6% |
Origin and History
The zucchini pancake, or "zucchini fritter," is a dish with roots in the culinary traditions of several cultures. Its basic ingredientszucchini, eggs, flour, and herbsare common in many Mediterranean and Eastern European recipes. The specific version known as "Mom's Zucchini Pancakes" draws from classic American comfort food, where zucchini was often used as a way to utilize the abundant harvest from backyard gardens. While its precise origin is not known, this dish has become a popular way to transform the humble vegetable into a crispy, savory treat.
Regional Variations
Throughout various regions, zucchini pancakes take on different names and forms. In Eastern Europe, for instance, they are known as "zucchini latkes" and are often served during Jewish holidays like Hanukkah. In the United States, particularly in the South, they are considered a savory side dish or appetizer, frequently paired with sour cream or a dollop of yogurt. Mediterranean countries might add fresh herbs like dill or mint, while in the American Midwest, cheese such as Parmesan is often incorporated into the batter for added richness. Regardless of the region, zucchini pancakes are beloved for their versatility and simple, yet delicious, flavor.
Differences from Similar Dishes
While zucchini pancakes may resemble other fritters, such as potato latkes or cornmeal-based fritters, they stand apart due to the fresh, light texture of zucchini. Unlike potato pancakes, which tend to be denser and richer, zucchini pancakes have a more delicate flavor and moisture content. The addition of Parmesan cheese and green onions gives these pancakes a unique savory twist that sets them apart from other vegetable fritters. Another difference is their relatively low calorie content, making them a lighter alternative to heavier potato-based pancakes.
Where to Serve
Mom's zucchini pancakes are incredibly versatile and can be served in a variety of settings. They are perfect as a side dish for any meal, especially when paired with eggs and bacon for breakfast. They also work beautifully as an appetizer, accompanied by a tangy dipping sauce like sour cream, yogurt, or even tzatziki. These pancakes can even be served as a light vegetarian entre, alongside a fresh salad or as a topping for grain bowls. Given their delicious flavor and crispy texture, they are a popular choice for family dinners, brunches, and even potlucks.
Interesting Facts
- In some parts of the world, zucchini is called "courgette," and the pancakes are known by that name instead.
- The zucchini, a member of the squash family, is known for its high water content, which helps create the moist texture of the pancakes when cooked.
- Aside from savory versions, zucchini pancakes can also be made sweet by adding ingredients like cinnamon, nuts, or fruit, offering a delicious twist for breakfast or dessert.
- In countries with a rich history of dairy farming, such as Greece, zucchini pancakes are often served with feta or other local cheeses for extra flavor.
- To get the crispiest zucchini pancakes, it is essential to blot out the excess moisture from the grated zucchini. This helps prevent sogginess and ensures a golden, crispy texture when fried.
FAQ about Mom's Zucchini Pancakes Recipe
Comments
Rachel Nelson
10/06/2025 01:52:54 PM
Soo good! I added a pinch of pepper and used a grated sweet onion, then put on the grill like a regular pancake. It only made 6 regular size pancakes so it left us wishing we had more!
chiocchi
07/09/2024 01:45:54 AM
I made this almost exactly as written, instead of just patting the zucchini dry I squeezed it dry within cheesecloth. I didn’t have scallions so I used a Vidalia onion and chopped garlic scapes . Also tried them in the air fryer to save on fat and they were delicious! They did stick to my pan even though I prepped the pan with olive oil,but still wonderful. I’ll be making these again!
Katherine Collins
08/21/2014 12:49:02 PM
Can’t believe how easy it came together.
leesarn
11/19/2018 11:40:20 PM
I accidentally submitted before finishing my review. Do not press ‘done’ thinking it’s the return key! Anyway, a lifetime of potato latkes and one big zucchini to use up and I tried these tonight. Used same ingredients but tweaked to utilize the decades of latke experience. My changes are: I shredded the zucchini and 1/4 small Visalia onion and squeezed it dry. Added pepper, onion powder and mixed well and thoroughly with large fork to fully be corporate the flour. A huge trick to crispy latkes (potato pancakes) is to get the oil really hot and to only turn the latke once... some people use a too low heat for fear of burning and keep flipping them.. don’t! They will get soggy and not crisp up. I followed my own advice and used super hot oil, flipped only once and they turned out absolutely delicious, crisp and will be a great way to add more zucchini into our meals. (Not a huge fan of their normally bland taste). I will definitely be using his recipe again (with my little adjustments).
Carla Schneider
07/21/2025 06:50:49 PM
Wowza. What a perfect combo of flavor and texture! I had extra and brought some to my neighbors, who said, "this is more than 5 stars!" and I agree. I didn't have green onion, so I diced a shallot and sauteed it in butter before adding it to the zucchini and egg mix. (The eggs were from my ducks, so a bit larger than the recipe called for.) I also cooked the pancakes in browned butter. Lol, the butter was only browned because my pan was too hot - but it worked! I used a heaping 2T scoop for each pancake, which made them an easy size to flip. I expect this will become a regular in my recipe rotation. 💚
NoVA213
09/21/2015 01:44:18 AM
These were amazing!! I did tweak the recipe a bit, I live in New Mexico where green chili, not peppers or jalapeños, is almost exclusively grown here. It is also a staple in most New Mexican's meals and it being harvest there is plenty of it around. I added a couple tables spoons of chopped roasted chili and used about a half cup of Panko bread crumbs to compensate for the added moisture from the chili. I also added about a 1/2 C shredded Colby/cheddar cheese. My husband whom is not very fond of veggies loved them as did I! I highly recommend trying this recipe and feeling free to add to it
Lindy Freedman
09/19/2020 03:48:15 PM
I had leftover roasted butternut squash cubes, and I used them exactly as they were (not mashed) in place of zucchini, and followed the rest of the recipe exactly. Great breakfast. I like mine with a little maple syrup.
Mary Helen
07/25/2023 03:36:41 PM
Very good healthy pancakes. A great way to utilize an over achieving zucchini plant. I made a sweet version by omitting the green onion, parmesan, and oregano. I added 1/2 c chopped walnuts and 1 tsp of cinnamon. Serve with fresh berries or your favorite fruit.
SappyPizza6025
07/28/2023 08:31:51 PM
These are delicious. I substituted the parmesan with feta, or you could use goat cheese, and the oregano with fresh, minced dill. I served it with a dill, onion yogurt. Savory and yummy!
Lysette MacDonald Cukar
07/02/2020 02:05:38 AM
These were delicious. I doubled the recipe, and substituted Bisquick mix for flour and baking powder. I also used yellow onion in place of green, (didn’t have any), added minced garlic and 1/2 chopped, small leek, I had left over in fridge..YUMMY!
Laura A
08/09/2020 01:29:09 AM
These turned out great! I added fresh minced garlic and cheddar cheese. I also added crushed red pepper flakes for a little kick.
NiftyKale8426
09/22/2025 03:44:22 AM
Used a mixture of bread flour and wheat flour instead of all-purpose flour
Dee
08/09/2025 11:40:06 PM
My family loves these zucchini pancakes! We call them zucchini latkes! Instead of flour, I add 1/4 panko bread crumbs and have used 1 small grated onion when I do not have green onions. I also add 1/8 tsp black pepper. They are great at any meal but my family loves them at breakfast with eggs and bacon.
SANDYR54
08/02/2025 08:00:36 PM
Very good. Easy! I saved the leftovers on parchment paper. Reheats easily in microwave.
amynicolecantrell
07/28/2025 07:05:34 AM
Mmmmmmmmmmm!!!! That is all.
AUNT11
05/03/2025 05:45:24 PM
Made this recipe as is except I didn't have an onion so used onion powder. Came out great.
Venice Parrish
01/09/2025 05:14:39 PM
It was a good recipe, but it was too dry for my liking, and I didn't even blot the zucchini. I would either use less flour or add a tad of milk. Whichever. Also, I really like oregano, but I didn't care for the oregano in this.
OrangeSeed7286
12/16/2024 12:09:07 AM
I added a little pepper and chopped spinach. They were a hit! Great recipe.
monica
10/21/2024 04:46:26 PM
We didn't get a lot of zucchini or tomatoes this year either due to the heat but SO glad we had enough left to make these! YUM YUM and they turned out absolutely perfect. Try it with some heated marinara to dip them in on the side or just fresh tomato sauce with a little Italian seasoning. It brings them to another level! I did squeeze the grated zucchini in paper towels too.
MintPot7165
07/20/2024 05:02:49 PM
Definitely going to use in my kitchen. And love the Parmesan cheese as I can substitute it with the Trader Joe’s imitation that has almost the exact taste as the real cheese. Thank you for a great recipe
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