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creamy zucchini pancakes

(6 ratings)
luv2cookDeb avatar
Blue Ribbon Recipe by
Deb Lund
@luv2cookDeb
Rhinelander, WI

With the bumper crop of zucchini this year I had to get creative. I have been making zucchini pancakes using various combinations for many years, but never have they brought the kind of praise from my son and his college friends like this one. I had to hurry to write this down so I didn't forget how to make them. Enjoy!

Blue Ribbon Recipe

Imagine a creamy potato pancake jam-packed with zucchini. That's what you get with these zucchini fritters. Outside, the fritters are crisp. Inside, they have a slightly creamy texture. The perfect treat to make when zucchini is plentiful. We served our fritters with sour cream, but the recipe is versatile. They can be served with a sweet or savory topping.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 -10 people
prep time 15 Min
cook time 1 Hr
method Pan Fry

Ingredients For creamy zucchini pancakes

  • 8 c
    shredded zucchini, skin and all. If the seeds are tough, remove them before shredding. If your zuchs are very moist let them sit for about 1/2 hour and squeeze the moisture out before using.
  • 1 lg
    onion, put through the shredder
  • 2
    eggs
  • 1/4 c
    egg whites (or make it 3 eggs and forget the egg whites)
  • salt, to taste (I use quite a bit. Add 1 level tablespoon and fry a small pancake taste and decide if you want more.)
  • 1 c
    instant mashed potatoes (I used idahoan, but i am sure any will do)
  • 1 c
    all-purpose flour
  • cannola oil
  • peanut oil
  • TOPPINGS YOU MAY WISH TO USE
  • sour cream
  • applesauce
  • jelly or preserves
  • bacon bits
  • syrup

How To Make creamy zucchini pancakes

  • Shredded zucchini and remaining ingredients in a bowl.
    1
    Mix the first 7 ingredients together in a large bowl. (I wash my hands well and mix with my hands.)
  • Heating oil in a cast iron skillet.
    2
    Heat a large deep frying pan. Put enough canola oil in the frypan to cover the bottom and add a tablespoon of peanut oil. About halfway through cooking these, you will have to add more oil.
  • Frying zucchini fritters in the cast iron pan.
    3
    Drop about 1/3 cup of batter into the oil. Flatten slightly. I make them in batches of 3-4. Do not overcrowd the pan.
  • Flipping to fry the other side of the fritter.
    4
    Fry till golden brown on one side, then flip and fry the other side. Watch for the sides to start browning, then tip upward to see if adequately browned.
  • Draining zucchini fritters on a paper towel.
    5
    When adequately brown remove from pan and drain on paper towel.
  • Sour cream on top of the Creamy Zucchini Pancakes.
    6
    Serve immediately with your choice of toppings. I go with the traditional lite sour cream and applesauce. My dad used to eat all veggie pancakes with jelly. Enjoy. Seems to go quite well with Pabst Blue Ribbon beer!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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