Wake Forest University Campus Garden

Zucchini Pancakes
August 2, 2012, 4:52 am
Filed under: Student Blogs

Contributor: Sanders McNair

The garden is teeming with zucchini these days, so I’ve been trying all different recipes using it. I now have one that works for any zucchini, even those five-pound ones that were left on the plant too long. It’s for zucchini “pancakes”. Or if you have a Jewish grandmother like me, they’re called latkes. I’m a strict adherent to the idea that recipes are only guidelines, so I encourage you to adapt it any way you want. Add grated potato or some different spices if you want.


2 medium-sized zucchini

1 onion

2 lightly beaten eggs

1 cup of flour

1 tablespoon of milk


Oil or butter (enough to coat entire pan in thin layer)

Grate the zucchini and onion into a bowl. Add the eggs, milk, flour and salt/pepper. Mix all together in a bowl. Put oil in the pan and place on medium-high heat. Spoon the mixture into the pan, forming small, thin pancakes or latkes. Cook until lightly browned on both sides.

Serve with any number of condiments. I like basil pesto, ketchup, or applesauce. BBQ sauce, sour cream, or a fruit jam will work too.


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