The Barefoot Contessa’s Zucchini Pancakes

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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 Barefoot Contessa’s Zucchini Pancakes, changed my mind.

Pin The Barefoot Contessa’s Zucchini Pancakes to make later.

Ingredients for The Barefoot Contessa’s Zucchini Pancakes

• Zucchini
• Onion
• Eggs
• Flour
• Baking Powder
• Salt and Pepper
• Vegetable Oil

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, like roast beef, roast chicken, or turkey, it’s the perfect time to make these.

They take about 5 minutes to cook. Just have the mixture ready to go and your oil heating.

Other favorite side dishes include cheesy baked mashed potatoes and homemade green bean casserole. Serve the zucchini pancakes with chicken, salmon, beef, or ham.

Can I make this recipe with other vegetables?

While I’ve not tried it, I bet using shredded carrots, sweet potatoes, or even yellow squash would work. 

You may also try adding fresh from the garden herbs such as thyme, dill, or rosemary. I think thyme and zucchini would be a flavorful combination. Be sure to season them well with salt when they come out of the oil.