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Zucchini and Onion Pancake

Zucchini and Onion Pancake

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Carol

Carol

I like to grate & freeze zucchini. Just be sure to drain well before using. Also you can slice & freeze separate slices on a cookie sheet and then put into bags and they won't stick together.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Grate zucchini and onion into a medium bowl, and drain off excess juices. Stir in the oregano and salt and pepper to taste.
  2. Heat a frying pan over medium high heat and melt butter in the pan. When butter has coated the pan, arrange the zucchini in a flat layer over the bottom of the pan. Fry until golden brown on both sides, about 5 minutes per side. Serve warm.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Essheep
54

Essheep

7/15/2008

Just a hint about zucchini: if you sprinkle salt on the grated zucchini and let it sit for about 30 minutes in a strainer it will release a LOT of excess water. Pat it with some paper towels then make the pancakes.

ILLYSA
46

ILLYSA

12/20/2005

In response to the criticism that the "pancakes" do not hold together: the challenge is not with the recipe it's with expectations set up by the name pancakes. This is a recipe for a "latke", a yiddish word that is loosely translated as pancake. A latke is not a flour pancake, it is a vegetable pancake-like thing. Latkes don't hold together like a smooth pancake, even when made with potatoes - instead they have bits of vegetable that stick out, turn crispy, fall apart. So, you have to imagine you're living in Eastern Europe to enjoy this simple vegetable recipe or, if you really want a pancake, add flour and egg. Good luck!

Dee-nice
31

Dee-nice

8/7/2006

I gave this a 3 as is but made it again today with some additions/changes and give it a 5 now! I added 2 beaten eggs to the zucchini and onion mixture and held off using the salt until one side was browned. When I drained the zucchini and then added the sale as per directions I had a soupy mess. I also browned in extra virgin olive oil with a little butter and it intensified the flavor-great!

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