I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. This recipe, The Barefood Contessa’s Zucchini Pancakes, changed my mind.
I’ve never been a huge fan of zucchini, probably because I’ve only had it cooked a few ways that I enjoy it. My friend, Kelly, served us a zucchini medley a few years back that was delicious and easy but I’ve yet to duplicate it at home.
Then I saw Ina Garten, aka The Barefoot Contessa, make these zucchini pancakes and I had to try them.
The first time I made the Barefoot Contessa’s zucchini pancakes, my picky eater was eager to try them. After all, he correlated the word pancake with something he loves. I did get him to try them but he was not a fan. My younger son, however, loved them and asked for more.
They are surprisingly delicious and easy to make. They cook up quickly and, although you can keep them warm in the oven, I suggest preparing the mixture and cooking them at the last minute.
A quick and easy side dish that accompanies any entree these zucchini pancakes use up some of your garden's bounty. #zucchini #sidedishIf you’re serving them with an entree that needs to rest, it’s the perfect time to make these. They take about 5 minutes to cook.
Other favorite side dishes include cheesy baked mashed potatoes and homemade green bean casserole. Serve the zucchini pancakes with chicken, salmon, beef, or ham.
The Barefoot Contessa’s Zucchini Pancakes
A delicious side dish made with garden fresh zucchini.
Ingredients
- 2 medium zucchini
- 2 tablespoons grated sweet onion
- 2 large eggs, slightly beaten
- 6 to 8 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Instructions
- Preheat the oven to 300 degrees F. (To keep the pancakes warm)
- Grate the zucchini into a bowl using the large side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
- Heat a large (10 - 12 inch) saute pan over medium heat and melt ½ tablespoon butter and ½ tablespoon oil together in the pan. When the butter is hot but not smoking, lower heat to medium-low and drop heaping soup spoons of batter into the pan. Swirl the back of the spoon around the batter to even out the pancake. Cook the pancakes about 2 minutes on each side, until golden brown.
- If keeping the pancakes warm in the oven, place cooked pancakes on a baking sheet and keep warm in oven for up to 30 minutes.
Notes
Don't use olive oil here. Use a neutral oil like canola or vegetable oil.
Hannah Keir says
You noted to not use olive oil, but to use canola or vegetable oils. These are both unhealthy oils so I don’t use them. Have you tried grapeseed oil? It is a light and bland oil, and very healthy. I would imagine that coconut oil, or avacado oils would also be too flavorful for this recipe.
Family Around The Table says
Canola oil is a safe and healthy form of fat that can reduce blood LDL cholesterol levels and heart disease risk and these oils (canola and vegetable) have a higher smoke point making them better for frying. Grapeseed oil’s smoke point is lower.
John silano says
I like cooking with olive oil, but it does have its limits. Plus, real , pure olive oil is becoming a rarity. It’s usually a blend from different countries. It has a low smoke level, and will overpower what you’re frying, but if you fry at low temperature, you could fry your shoe, with garlic, and love it! Cook with what you are comfortable with.
Hannah Flack says
I love trying new recipes with vegetables with my kids. My daughter is the master at the food processor and Kitchenaid mixer. We also love baking low carb desserts from your site!
Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading.
Alisha Ross says
We loved this recipe! So easy to make. It will be made again and again!
Cheryl says
I want to make this as an appetizer. Can anyone suggest a sauce or dip to dip them in? Or is it totally unnecessary? Thank you!
Wayne says
Tzatziki Sauce would go very well, or creme fraiche.
Erin C says
Can I use Italian yellow squash/yellow zucchini for this recipe? I don’t have normal green zucchini right now, but I have 2 of the yellow, and I’d love to make this with tomorrow night’s dinner if they substitute well.
Family Around The Table says
I’ve never tried it with yellow squash but I think it would work very well. Please let me know how it turns out!
Darlene says
These are really good! I make similar ones with potatoes, but it’s nice to switch things up!
Gay says
Grew up on these. My mom added Romano cheese, chopped fresh basil and garlic powder. So good!
anne lawton says
I just picked up some zucchini in the store this week, now I know what I will be doing with it!
Carlee says
I am definitely putting these on my must make list for next summer, they look amazing!
Ann says
The ingredient list says to use baking powder but the instructions say baking soda. I used powder but my pancakes didn’t come out very well so I’m wondering if I should have used baking soda??
1particularhrbr says
Thanks for catching that error Ann. I’ve corrected the recipe and it should be baking powder. Are you sure your baking powder was fresh?
Jan Thomas says
These sound so light and refreshing! I love this for summer! thanks for sharing this wonderful recipe for our Farmers Market Recipe Blog Party for Celebrate 365
Frugal Hausfrau says
This is such a nice easy side, but I might like it for breakfast!! Thanks for sharing with us at Throwback Thursday!
Mollie
Cherie says
I happened upon this, surfing through television shows one day, and boy! Am I glad I saw the Barefoot Contessa taste testing one! I knew I had to try them, and I did! Posted pictures at my Facebook page and on my recipe tab on my blog! Awesome goodness! Thank you!