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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.

Zucchini pancakes make a delicious side dish for many entrees.

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.

Two of The Barefoot Contessa's zucchini pancakes on a blue plate.

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.

Zucchini pancakes make a delicious side dish for many entrees.

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
  • ½ 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 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.
  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.

 

Nutrition Information:
Yield: 5 Serving Size: 2
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 552mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 5g

Nutrition information automatically calculated. Recipe author has not checked the calculations.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

Ann M Molodetz

Friday 9th of July 2021

Hi, Could you give an approximate amount (in cups) for the two "medium" zucchini? Thanks

Ellen

Friday 9th of July 2021

Hi Ann, 2 medium zucchini, grated, should be about 1 1/2 cups to just under 2 cups.

Brennan B.

Saturday 5th of June 2021

How are they served AS IS? .. Like a potato pancake, or with some sort of condiment?

Ellen

Saturday 12th of June 2021

Not usually with a condiment though you could use a small bit of sour cream if you wanted.

Rebecca

Friday 11th of December 2020

These remind me of Corn Cakes which I adore, they seems very easy to make and delicious!

Hannah Keir

Sunday 19th of July 2020

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.

Claire

Sunday 15th of August 2021

I used a spray of avocado oil.. not a problem"

John silano

Sunday 2nd of August 2020

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.

Family Around The Table

Sunday 19th of July 2020

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.

Hannah Flack

Tuesday 17th of March 2020

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!

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