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Home » Recipes » Side Dish Recipes

May 19, 2024 · Leave a Comment

Aunt Anita's Zucchini Pancakes

Italian· Side Dish Recipes

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Italian zucchini pancakes
collage photo of zucchini pancakes

Zucchini Pancakes made with shredded fresh zucchini, onions, Pecorino Romano cheese and fresh herbs; then fried until golden brown.

a plate of zucchini pancakes

My husband's Aunt Anita was a fabulous Italian cook; however, she unfortunately passed away several years ago.

Lucky for us, her sons made a cookbook with some of her favorite recipes including these Zucchini Pancakes. This is where I also got the recipe for those FABULOUS Anise Cookies that you all seem to love as well.

I look through the book occasionally to see which recipes we should try next and had made these delicious pancakes last year and forgot to share them! 

Now that we're nearing Summer in New Jersey where fresh garden vegetables grow in abundance, I just had to share this recipe with you so that you can enjoy them as well. 

This recipe makes 12 zucchini pancakes and can be ready in about 20 minutes. ~Enjoy! 

Suggested Equipment

  • Vegetable Brush
  • Box Grater
  • Mixing Bowl
  • Large Nonstick Skillet

a close up of zucchini pancakes

Ingredients Needed

To make these zucchini pancakes you're going to need the following ingredients: 

Zucchini: Look for zucchini that is firm, without any blemishes and is dark green in color. 

Grated Onion

Fresh Chopped Basil

Fresh Chopped Parsley

All Purpose Flour

Baking Powder

Grated Pecorino Romano Cheese

Kosher Salt

Black Pepper

Extra Virgin Olive Oil

zucchini pancakes on a white dish

How do you make Zucchini Pancakes?

Start by washing the outer skin of the zucchini with a vegetable brush to remove any excess dirt; then pat dry. Cut of the ends; then using a box grater, shred the zucchini into a medium bowl

Next, shred the onion with the box grater into the bowl; then add the egg, basil, parsley and mix well. 

In a small bowl combine the flour, baking powder, cheese, salt and pepper. Add the dry ingredients to the zucchini mixture and mix well. 

Heat the oil in a large, nonstick skillet over medium-high heat. When the oil is hot enough scoop out a heaping kitchen tablespoon of the zucchini mixture and place it in the pan. Repeat until all of the mixture is in the pan; then gently press down the zucchini until it's flat. 

Cook 2-3 minutes per side until the pancakes are light brown and puffed up. Remove from the oil and drain on paper towels before serving. 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

Italian zucchini pancakes

More Zucchini Recipes

  • Italian-Style Meatless Zucchini Meatballs
  • Spinach, Mushroom and Ricotta Stuffed Zucchini Boats
  • Rosemary Grilled Zucchini Wedges
  • Ranch Stuffed Zucchini Boats

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a close up of zucchini pancakes

Zucchini Pancakes

Carrie's Experimental Kitchen
Zucchini Pancakes made with shredded fresh zucchini, onions, Pecorino Romano cheese and fresh herbs; then fried until golden brown.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 6 minutes mins
Total Time 21 minutes mins
Course Side Dish
Cuisine Italian
Servings 12

Equipment

  • Vegetable Brush
  • Box Grater
  • Mixing Bowl
  • Large Nonstick Skillet

Ingredients
  

  • 1 large zucchini (1 ½ cups shredded)
  • ¼ onion (¼ cup grated)
  • ½ tablespoon fresh chopped basil
  • ½ tablespoon fresh chopped parsley
  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons grated pecorino romano cheese
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons extra virgin olive oil

Instructions
 

  • Start by washing the outer skin of the zucchini with a vegetable brush to remove any excess dirt; then pat dry. Cut of the ends; then using a box grater, shred the zucchini into a medium bowl
  • Next, shred the onion with the box grater into the bowl; then add the egg, basil, parsley and mix well.
  • In a small bowl combine the flour, baking powder, cheese, salt and pepper. Add the dry ingredients to the zucchini mixture and mix well.
  • Heat the oil in a large, nonstick skillet over medium-high heat. When the oil is hot enough scoop out a heaping kitchen tablespoon of the zucchini mixture and place it in the pan. Repeat until all of the mixture is in the pan; then gently press down the zucchini until it's flat.
  • Cook 2-3 minutes per side until the pancakes are light brown and puffed up. Remove from the oil and drain on paper towels before serving.

Notes

*Please read the entire post for additional instructions, tips and/or substitutions.

Nutrition

Serving: 1gCalories: 59kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 224mgPotassium: 82mgFiber: 0.5gSugar: 1gVitamin A: 76IUVitamin C: 5mgCalcium: 25mgIron: 0.4mg
Keyword zucchini
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