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When I’m Drowning in Zucchini, I Make These

WDC NEWS 6 STAFF
When I’m Drowning in Zucchini, I Make These

Why It Works

  • Salting and draining the grated zucchini and onion keeps the moisture level consistent and prevents the pancakes from becoming excessively moist.
  • A mixture of eggs, cheese, and flour binds the zucchini together.

Serious Eats / Melati Citrawireja


It’s that time of year again: Zucchini season is upon us, which means I’m on the lookout for recipes that make quick work of large volumes of zucchini. A stew or salad with a single zucchini? Delicious as they may be, those recipes seem awfully quaint now. I want recipes that let me haul out my food processor and shred, shred, shred my fears away. I want recipes that are fitting for lunch and dinner—and preferably recipes that can be doubled or even tripled for a gathering. This recipe is adapted from Ina Garten; it makes six medium pancakes or 12 small pancakes. Though the pancakes are wonderful on their own, they’re especially good when served with Greek yogurt, sour cream, or tzatziki.

Serious Eats / Melati Citrawireja


August 2010

When I’m Drowning in Zucchini, I Make These



Cook Mode
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  • 2 medium zucchini (about 1 pound; 454 g total)

  • 1/2 medium yellow onion (5 ounces; 142 g)

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

  • 2 large eggs

  • 1 medium clove garlic, finely minced

  • 1/4 cup Parmigiano-Reggiano (about 1 ounce; 28 g)

  • 1/4 teaspoon minced fresh thyme or oregano

  • 1/4 teaspoon finely grated lemon zest from 1/2 medium lemon

  • Freshly ground black pepper

  • 6 tablespoons all-purpose flour (about 1 3/4 ounces; 48 g)

  • 1 teaspoon baking powder

  • 2 tablespoons (30 ml) extra-virgin olive oil, plus more if needed

For Serving:

  • Greek yogurt, sour cream, or tzatziki (optional)

  1. Using the large holes of a box grater or a food processor fitted with the shredding disk, shred zucchini and onion. Place zucchini and onion in a colander set over a sink, sprinkle with salt, and toss to evenly coat. Let drain for 30 minutes, then press against the sides to extract liquid. Wrap vegetables in a clean kitchen towel or cheesecloth and squeeze to remove excess liquid; set aside.

    Serious Eats / Melati Citrawireja


  2. In a medium bowl, stir eggs, garlic, cheese, herbs, lemon zest, and several grinds of black pepper to combine, using a fork to beat well. Add drained zucchini and onion mixture, stirring to combine. In a small bowl, whisk flour and baking to combine; add flour mixture to zucchini mixture and, using a fork, stir until incorporated. Line a large plate with paper towels; set aside.

    Serious Eats / Melati Citrawireja


  3. In a 12-inch cast iron skillet, heat one tablespoon olive oil over medium-high heat until shimmering. Using a scacnt 1/3 cup scoop or measuring cup, scoop batter onto skillet to form 3-inch pancakes spaced 1/2- to 1-inch apart, working in batches if necessary. Cook until nicely browned on one side, about 3 minutes. Carefully flip pancakes and cook until bottoms are golden brown, about 2 minutes more. Place cooked pancakes onto prepared plate and repeat with remaining batter. Serve with Greek yogurt, sour cream, or tzatziki, if desired.

    Serious Eats / Melati Citrawireja


Special Equipment

Box grater or food processor and shredding disk, cast iron skillet, 1/3 cup scoop or measuring cup

Make-Ahead and Storage

These pancakes can be refrigerated in an airtight container for up to 5 days.


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