Zucchini Pancake recipe

Zucchini Pancakes

1 hr cooking time, serves 4 people

Zucchini season is here! If you are looking for a great recipe to help you use up your summer zucchini, give these pancakes a try. Similar to potato pancakes, Zucchini Pancakes have less carbs and make for a perfect appetizer for dinner or as a lone breakfast dish.


  • 1 lb zucchini, shredded
  • 1 cup mozzarella cheese
  • 1/2 cup green onion, chopped
  • 1/2 cup dill, chopped
  • 1/2 cup carrots, shredded
  • 4 eggs
  • salt and pepper
  • garlic salt
  • 3.5 oz (100 g) flour
  • 1 tbsp of corn starch
  • 3 tbsp vegetable oil

Zucchini Pancakes


  1. Add 1 tsp of salt to the shredded zucchini and set it aside for 15 minutes. Afterward place the zucchini on a kitchen towel and squeeze the excess liquid out of the zucchini.
  2. In a big mixing bowl, add the shredded zucchini, shredded carrots, chopped green onions, and chopped dill. Crack the 4 eggs into the bowl and top it off with your preferred amount of salt, pepper. Mix well.
  3. Now add 3.5 oz of flour and corn starch to the bowl. Mix well until it turns into a thick batter. If it is more of a liquid, add a few more spoons of flour. Let it sit for 10 minutes.
  4. In a skillet add 3 tbsp of vegetable oil. Spoon zucchini batter into the skillet and let it fry for a few minutes on each side to form into a solid pancake. For the last few minutes of each set of pancakes, cover the skillet with a lid so the pancakes cook thoroughly.
  5. Serve with sour cream.