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.
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.
It is fried though, but I figured if we're frying organic home grown vegetables...there has to be a balance in there, right? I fry Perfect Fried Green Tomatoes it's a once a year thing as are my Roasted Garlic Caprese Latkes.
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.
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.
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.
- Zucchini
- Red Onion
- Egg
- Flour
- Baking Soda
- Fresh Oregano
- Salt and Pepper
- Canola Oil
- Crème Fraîche
- 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.
More Zucchini inspiration
Fried Zucchini Pancakes
LittleFerraroKitchen.com
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.
vivian says
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.
Samantha says
Hi Vivian...yes, those substitutions will be perfect! I've always moved from canola to grapeseed, avocado and olive oil.
Kristin says
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?
Samantha says
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 🙂
Jennie @themessybakerblog says
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.
RavieNomNoms says
These look heavenly!
rhonda shapiro?Hedgar says
I must have these!
Renee says
I love zucchini cakes! It is one great way to use the abundance of summer zucchini.
Miriam @ Overtime Cook says
I've been meaning to make zucchini pancakes! These looks super delicious!