• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Vegetarian Recipes

Fried Zucchini Pancakes

Published: Aug 20, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 9 Comments

Jump to Recipe

When you need to use up your zucchini harvest, these simply fried zucchini pancakes with herby oregano are fried to perfectly crisp and served with cool and creamy Crème fraîche.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

This is also pretty easy to whip up. Everything is common staples in a kitchen and the use of a cast iron creates the perfect crunch.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

 

Method:  

1) Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

2) Meanwhile, get your skillet hot and pour about ¼in canola or vegetable oil in.

3) Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get it super dry.

4) Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

5) Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.

Fried Zucchini Pancakes with Creme Fraiche and Oregano

6) Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.

7) Top with a dollop of Crème fraîche and a small sprig of oregano.

  • Zucchini
  • Red Onion
  • Egg
  • Flour
  • Baking Soda
  • Fresh Oregano
  • Salt and Pepper 
  • Canola Oil
  • Crème Fraîche 

  1. Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.
  2. Meanwhile, get your skillet hot and pour about ¼in canola or vegetable oil in.
  3. Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get ut super dry.
  4. Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.
  5. Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.
  6. Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.
  7. Top with a dollop of Crème fraîche and a small sprig of oregano.

More Zucchini inspiration

  • Cheesy yellow squash pie with ricotta and Parmesan.
    Sephardic Zucchini Casserole
  • Savory zucchini galette with fresh thyme.
    Savory Zucchini Galette
  • Zucchini Baba Ghanoush
    Smoky Zucchini Baba Ghanoush
  • Roasted Vegetable and Romesco Crostini

Fried Zucchini Pancakes

Samantha Ferraro

LittleFerraroKitchen.com

These simply fried zucchini pancakes with herby oregano are fried to perfectly crisp and served with cool and creamy Crème fraîche.
5 from 11 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 64 kcal

Ingredients
 
 

  • 2-3 zucchini ends cut off
  • ¼ red onion
  • 1 egg
  • ¼ c flour
  • ¼ teaspoon baking soda
  • few sprigs fresh oregano
  • Salt and pepper to taste
  • Canola oil for frying
  • Crème fraîche for serving

Instructions
 

  • Using the shredding blade on your food processor (or just grate), grate zucchini and red onion and place in bowl. Sprinkle with some kosher salt and allot to sit for a few minutes.
  • Meanwhile, get your skillet hot and pour about ¼in canola or vegetable oil in.
  • Using a kitchen towel to place all the zucchini in and squeeze out the extra water. The salt will help pull the water out. Squeeze as much as you can to get ut super dry.
  • Put shredded zucchini and onion back in bowl and add egg, flour, baking powder, salt and pepper, fresh oregano. Toss to combine.
  • Use a table spoon to drop even sized pancakes in the hot oil. You know they are hot when it sizzles. I test it out with a small piece of zucchini first.
  • Fry on one side until golden brown and then carefully flip over to fry other side. Reserve to a paper lined plate and sprinkle with kosher salt.
  • Top with a dollop of Crème fraîche and a small sprig of oregano.

Nutrition

Calories: 64kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 41mgSodium: 92mgPotassium: 289mgFiber: 1gSugar: 3gVitamin A: 256IUVitamin C: 18mgCalcium: 25mgIron: 1mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Hearty & Flavorful Vegetarian Recipes

  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto
  • This easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
    Homemade Vegetable Stock (From Scraps)
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes
  • Tomatoes provencal with herbes de provence and parmesan cheese.
    Matzo Stuffed Tomatoes Provencal

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. vivian says

    July 25, 2021 at 2:37 pm

    5 stars
    Can i use Olive Oil for recipe, as i do not use Canola or Veg oil.
    Also i am going to use Parsley to top off instead of Oregano.

    Reply
    • Samantha says

      July 25, 2021 at 9:51 pm

      Hi Vivian...yes, those substitutions will be perfect! I've always moved from canola to grapeseed, avocado and olive oil.

      Reply
  2. Kristin says

    November 03, 2013 at 3:56 pm

    5 stars
    This is such a yummy recipe, but I can't seem to get my zucchini pancakes to come out crispy. What am I doing wrong in the recipe?

    Reply
    • Samantha says

      November 04, 2013 at 6:59 am

      Hi Kristin! My tips are the same with any latkes...SQUEEZE as much water as you can after shredding. Add a bit of salt to help pull the water out. And also make sure your oil is hot enough. Test it by putting a piece of veggie in there, if it sizzles right away, its ready! Good luck 🙂

      Reply
  3. Jennie @themessybakerblog says

    August 29, 2012 at 7:58 am

    5 stars
    Wow, what a beautiful view. So glad to hear that you had an amazing time with the girls.

    I love zucchini pancakes, and yous look so good. I'm going to make these this weekend to go with my #SundaySupper chicken.

    Reply
  4. RavieNomNoms says

    August 22, 2012 at 9:59 am

    5 stars
    These look heavenly!

    Reply
  5. rhonda shapiro?Hedgar says

    August 21, 2012 at 9:09 pm

    5 stars
    I must have these!

    Reply
  6. Renee says

    August 21, 2012 at 4:55 am

    5 stars
    I love zucchini cakes! It is one great way to use the abundance of summer zucchini.

    Reply
  7. Miriam @ Overtime Cook says

    August 20, 2012 at 9:33 pm

    5 stars
    I've been meaning to make zucchini pancakes! These looks super delicious!

    Reply
5 from 11 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.