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The Barefoot Contessa’s Zucchini Pancakes

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Zucchini pancakes make a delicious side dish for many entrees.

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. If 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

The Barefoot Contessa’s Zucchini Pancakes

Yield: Makes 10 (3-inch pancakes)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

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
  • 1/2 teaspoon freshly ground black pepper
  • Unsalted butter and vegetable oil

Instructions

  1. Preheat the oven to 300 degrees F. (To keep the pancakes warm)
  2. 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.)
  3. Heat a large (10 - 12 inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 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.
  4. 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.

 

© Ellen Folkman and Family Around the Table
Category: Side Dishes
The Barefoot Contessa's Zucchini Pancakes are a winning side dish. Plus a great way to use up your zucchini from the garden.

Reader Interactions

Comments

  1. 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!

    Reply

  6. 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??

    Reply

    • 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?

      Reply

  7. 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

    Reply

  9. 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!

    Reply

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