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Fried Zucchini Pancakes

Author: Samantha Ferraro


  • 2-3 zucchini ends cut off
  • 1/4 red onion
  • 1 egg
  • 1/4 c flour
  • 1/4 tsp baking soda
  • few sprigs fresh oregano
  • Salt and pepper to taste
  • Canola oil for frying


  • 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 1/4in 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 creme fraiche and a small sprig of oregano.