The Barefoot Contessa’s Zucchini Pancakes
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 Zucchini Pancakes to make later.
This post may contain affiliate links. I earn a nominal commission if products are purchased through links at no additional charge to you.
Ingredients for The Barefoot Contessa’s Zucchini Pancakes
- Zucchini
- Sweet Onion
- Eggs
- Flour
- Baking Powder
- Salt and Pepper
- Vegetable Oil
Sweet Onion Varieties
There are a few different varieties of sweet onions. Vidalia onions come from Georgia, Maui from Hawaii, Walla Walla from Washington state, and Texas Sweets are from, you guessed it, Texas.
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. I recreated a sauteed vegetables medley similar to hers but with my own twist.
Then I saw Ina Garten, aka The Barefoot Contessa, make these zucchini pancakes and I had to try them. It’s a fried zucchini recipe that’s full of flavor. In some parts of the country, they are called zucchini fritters.
Can I make additions to zucchini pancakes?
There are a lot of things you can add to this zucchini pancake recipe to make it your own.
When mixing the ingredients for the Barefoot Contessa’s zucchini pancakes, you can add red pepper flakes for a bit of heat, add some herbs such as dill or thyme, add finely minced garlic (I stress finely because no one wants to bite into a large piece of garlic.
Grated hard cheese like a Romano or Parmesan would also be delicious. Stay away from stringy cheeses like Mozzarella, Cheddar, or other soft varieties because they will create a mess when frying.
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.
How do you make zucchini fritters?
They are delicious and surprisingly 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. You can heat your vegetable oil while you mix the ingredients.
What people are saying about Zucchini Pancakes:
“YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading.” ~ Rose
“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!” ~ Hannah
“Grew up on these. My mom added Romano cheese, chopped fresh basil and garlic powder. So good!” ~ Gay
How can I serve zucchini pancakes?
Serve the zucchini pancakes as a side dish to go with chicken, salmon, or beef. They would be delicious topped with a dollop of sour cream, Greek yogurt, Tzatziki sauce, creme fraiche or even a drizzle of pure maple syrup. The possibilities are endless.
I have also served these zucchini pancakes as an appetizer with a dollop of sour cream and a sprig of dill.
Shop this recipe with Instacart. Have everything delivered to your door or ready for pick up.
Can I make this recipe with other vegetables?
While I’ve not tried it, I bet using shredded carrots, potatoes or sweet potatoes, or even yellow squash would work. A combination of two might also be very good, such as zucchini and carrots.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
The Barefoot Contessa’s Zucchini Pancakes
Ingredients
- 2 medium zucchini, grated (about 1½ cups grated)
- 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℉. (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 1/2 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.
Easy to make and tasty. I would use less salt.
The shredded zucchini doesn’t have to be dried out?
Can you air fry them?
No, the flour does a good job of soaking up the moisture. I actually don’t own an air fryer but don’t see why they couldn’t be cooked in one. If you try it, please let me know how it works out! I’d love to hear.