Zucchini Pancakes

6-8 pancakes
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Adapted from How to Cook Everything.


2 pounds zucchini (about two medium sized), grated
1 potato, grated
1/2 onion, grated
1/3 Cup all-purpose flour or bread crumbs (I used flour)
1 egg, lightly beaten
1/2 Cup Parmesan cheese, grated
4 Tablespoons oil or butter (I used olive oil), for frying
Salt and Pepper


1) Grate veggies (zucchini, potato, onion).

2) Lay zucchini and potato on a few paper towels and lightly pressed some of the water out of them.

3) Mix everything together except the oil.

4) Heat up oil in a large non-stick skillet over medium-high heat. Make sure oil is hot by dropping a lone shred of zucchini in. It should sizzle like crazy.

5) Form each pancake and carefully lay it in the oil using a spatula.

6) Cook approximately five minutes a side. They should be a deep golden brown color.

7) Move straight to a paper towel to pull off some of the excess oil.

8) Sprinkle a pinch of salt and pepper on right away while they are very hot.

9) Serve with fresh fruit and a good dollop of Greek yogurt.