These soft and savory zucchini feta pancakes with lots of herbs are probably one of the tastiest ways of enjoying zucchini.
These zucchini feta pancakes are our favorite vegetable pancakes and one of our favorite ways of eating zucchini.
Zucchini! Incredibly versatile, cheap, and healthy, it is the one vegetable that could overwhelm you with its availability in summer. Everyone with a garden knows that if one vegetable tends to grow out of your ears, it's the zucchini.
Check out Zucchini Slice, Zucchini Stew, or Pan-Fried Zucchini, too.
Ingredients
Veggies: This recipe is suitable for regular or overgrown garden zucchini as well; there are always a few super large ones that don't get picked in time. Using them to make sweet and sour zucchini pickles is also great!
Herbs: Parsley, chives, dill, or any other fresh herbs you like. You can also use frozen herbs.
I often make these feta pancakes with parsley paste, which also contains chives, garlic, and lots of salt. If you use my parsley paste, be careful with the salt you add to the batter; the paste is very salty.
You can also replace the herbs with 3-4 teaspoons of your choice of pesto (to taste, actually).
Cheese: I usually make the pancakes with feta. However, you could try another cheese, something with a stronger taste.
See the recipe card for full information on ingredients and quantities.
Good to know!
Squeeze the zucchini to remove the excess moisture; otherwise, the pancake batter might be too watery.
You can also cook smaller zucchini pancakes; they don't have to be as large as the pan. But I think it goes faster if they are, and they really look good when they are so large.
How to store?
The feta zucchini pancakes are best served immediately. However, the leftovers at room temperature are still thoroughly delicious.
Refrigerate leftovers in an airtight container for 2-3 days and reheat them in the pan.
How to serve?
The recipe is supposed to serve 4, but the pancakes are quite large so that you could feed 6 with them; we had leftovers every time.
We normally serve them with a green salad with Yogurt Dressing or tomato salad like the Panamanian Tomato Salad with Avocado. You could also make a Garlic Sour Cream Sauce or Yogurt Mint Sauce to serve on the side.
Zucchini Feta Pancakes
Equipment
- Large pan/ cast-iron skillet mine has a diameter of 11 inches/ 28 cm
Ingredients
- 1½ cups all-purpose flour
- 8 large eggs
- 1 cup cup milk
- 14 oz zucchini
- 4 oz feta cheese
- 3 garlic cloves
- small bunch of herbs Note
- generously fine sea salt and black pepper to taste
- some nutmeg
- 4 tablespoons oil
Instructions
- Batter: Place the flour in a large bowl. Add the eggs, one or two at a time, and mix well. Add the milk and blend until smooth. Cover the bowl and leave to rest for about 15 minutes.1½ cups all-purpose flour/ 200 g + 8 large eggs + 1 cup cup milk/ 250 ml
- Grate zucchini: In the meantime, grate the zucchini finely. Squeeze them by the handful to release the extra liquid. 14 oz zucchini/ 400 g
- Add zucchini to the pancake batter, add the crumbled feta cheese, grated garlic, and finely chopped herbs (or pesto) and adjust the taste with salt, pepper, and some nutmeg. Taste the batter to make sure you have enough salt.4 oz feta cheese/ 180 g + 3 garlic cloves + small bunch of herbs + generously fine sea salt and black pepper + some nutmeg
- Cook pancakes: Heat 1 tablespoon oil in the skillet and pour in ¼ of the batter. Turn the heat down to medium-low and cook the pancake for about 3-4 minutes or until lightly browned on the underside. 4 tablespoons oil
- Flip gently using a large spatula or with the help of a large plate. Place the plate on top of the pancake, hold it with one hand, and flip the pan with the other hand, so that the pancake will fall on the plate. Gently let the pancake slide from the plate back into the pan and cook it on the other side for another 2-3 minutes or until lightly browned and cooked through.
- Keep warm while you cook the other three pancakes.
- Serve immediately with a green or tomato-onion salad.
Notes
Nutrition
Marvellina @ What To Cook Today says
You know....I have all the ingredients I need here!!!
Brie says
Yum! I think I'm going to make these for my nephew who's still going through an "I don't want veggies" phase - he loooves pancakes and these ones looks so big, fluffy and deliciously irresistible 🙂
Monica says
Great use for zucchini and love how golden brown your beautiful pancakes turned out. I make "normal"/sweet pancakes so often for breakfast that it would be a lovely change to go savory!
Beth says
Your pancakes look great - nice way to use up the zucchini!
Angie@Angie's Recipes says
These are some GIANT pancakes! The zucchini cake under the post looks pretty awesome too.