Real Recipes From Real Home Cooks ®

creamy zucchini pancakes

(6 ratings)
Blue Ribbon Recipe by
Deb Lund
Rhinelander, WI

With the bumper crop of zucchini this year I had to get creative. I have been making zucchini pancakes using various combinations for many years, but never have they brought the kind of praise from my son and his college friends like this one. I had to hurry to write this down so I didn't forget how to make them. Enjoy!

Blue Ribbon Recipe

Imagine a creamy potato pancake jam-packed with zucchini. That's what you get with these zucchini fritters. Outside, the fritters are crisp. Inside, they have a slightly creamy texture. The perfect treat to make when zucchini is plentiful. We served our fritters with sour cream, but the recipe is versatile. They can be served with a sweet or savory topping.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 -10 people
prep time 15 Min
cook time 1 Hr
method Pan Fry

Ingredients For creamy zucchini pancakes

  • 8 c
    shredded zucchini, skin and all. If the seeds are tough, remove them before shredding. If your zuchs are very moist let them sit for about 1/2 hour and squeeze the moisture out before using.
  • 1 lg
    onion, put through the shredder
  • 2
  • 1/4 c
    egg whites (or make it 3 eggs and forget the egg whites)
  • salt, to taste (I use quite a bit. Add 1 level tablespoon and fry a small pancake taste and decide if you want more.)
  • 1 c
    instant mashed potatoes (I used idahoan, but i am sure any will do)
  • 1 c
    all-purpose flour
  • cannola oil
  • peanut oil
  • sour cream
  • applesauce
  • jelly or preserves
  • bacon bits
  • syrup

How To Make creamy zucchini pancakes

  • Shredded zucchini and remaining ingredients in a bowl.
    Mix the first 7 ingredients together in a large bowl. (I wash my hands well and mix with my hands.)
  • Heating oil in a cast iron skillet.
    Heat a large deep frying pan. Put enough canola oil in the frypan to cover the bottom and add a tablespoon of peanut oil. About halfway through cooking these, you will have to add more oil.
  • Frying zucchini fritters in the cast iron pan.
    Drop about 1/3 cup of batter into the oil. Flatten slightly. I make them in batches of 3-4. Do not overcrowd the pan.
  • Flipping to fry the other side of the fritter.
    Fry till golden brown on one side, then flip and fry the other side. Watch for the sides to start browning, then tip upward to see if adequately browned.
  • Draining zucchini fritters on a paper towel.
    When adequately brown remove from pan and drain on paper towel.
  • Sour cream on top of the Creamy Zucchini Pancakes.
    Serve immediately with your choice of toppings. I go with the traditional lite sour cream and applesauce. My dad used to eat all veggie pancakes with jelly. Enjoy. Seems to go quite well with Pabst Blue Ribbon beer!