Zucchini Pancakes

— adapted from Food52 


  • 2 cups grated zucchini
  • 1/2 cup grated potato
  • 1 egg
  • 1 tbsp chopped parsley
  • 1 tsp lemon zest
  • 1 pinch breadcrumbs
  • 1 tbsp butter
  • 2 tbsp sour cream or yogurt


  1. Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously

  2. In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.

  3. Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of breadcrumbs to soak up any leftover wetness.

  4. Combine zucchini/potato mixture with egg mixture. Stir well and coat.

  5. Turn on oven to 200°F and place cookie sheet with foil in there to keep your pancakes warm as you make them. 

  6. Heat 13” skillet on medium high heat. Melt 1 Tbsp of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don’t really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible—it’ll be more crispy that way.

  7. Cook 2 at a time until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained Greek) yogurt on top for extra richness.