Wednesday, August 26, 2020

Quick and Easy Zucchini Pancakes #Recipe by Leslie Karst


As zucchini season winds down, I thought I’d give you one more thing to do with all those squash you discovered when the doorbell rang and you answered it, only to see your neighbor scurrying away with a sly smile on her face. 



Most recipes for zucchini pancakes require you to salt the grated zucchini and then wring them out in a dish towel, which can be a drag. But this one lets you use the squash un-wrung, so it’s far easier—and quicker to make. You simply add more flour after it’s all mixed until it takes on the consistency of regular pancake batter.

Quick and Easy Zucchini Pancakes

(serves 4)


3 med. zucchini

½ med. onion

3 eggs

1 teaspoon salt

½ teaspoon black pepper

¾ cup flour

1 teaspoon baking power

vegetable oil for frying

sour cream or yogurt (for garnish, if desired)

chopped green onions or chives (for garnish, if desired)


Preheat oven to 300 degrees F.

Coarsely grate the zucchini into a bowl.



Coarsely grate the onion.



Beat the eggs, and add the grated onion and eggs to the grated zucchini.



Add the salt and pepper and the flour, and stir until well-mixed. 


Stir in more flour, a tablespoon at a time, if needed, until the mixture has the consistency of pancake batter.


Stir in the baking powder. 


Heat a ½ inch of oil in a large, heavy skillet on medium-high heat until the oil is shimmering. Spoon batter into the pan to make small pancakes (3-4” wide), making sure not to crowd them. Lower the heat to medium (and if the pancakes start to cook too quickly, lower it even more).


Fry until brown on the bottom and edges, then carefully flip, and continue cooking till browned on the other side. Transfer to a baking sheet on top of paper towels, and keep pancakes warm in oven while you cook the rest of the batter.


Repeat the frying process, adding more oil to the pan as necessary, until all the pancakes are done. As they cook, add pancakes to the ones warming in the oven. 


Serve topped with sour cream or yogurt and chopped green onions or chives, if desired (see photo at top).

The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Sally Solari Mysteries, a culinary series set in Santa Cruz, California. An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.


Leslie’s website
Leslie also blogs with Chicks on the Case
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Check out Leslie's most recent Sally Solari mystery, MURDER FROM SCRATCH:

“Karst seasons her writing with an accurate insider’s view of restaurant operation, as well as a tenderness in the way she treats family, death and Sally’s reactions to Evelyn’s blindness.”

Ellery Queen Magazine

All four Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.



  1. Love this, Leslie. And I have zucchini sitting on my kitchen counter just waiting . . .

  2. These sound excellent. Your round squash are adorable.

    You ladies have updated several of the head shots at the top of the page. And Mary Jane Maffini is back!
    You are all looking mighty fine!!!

    1. I know, those little round babies are so cute! And they taste good, too!

      And yes, love the new header, and yay for the return of Mary Jane!

  3. Hmmm, I just bought zucchini today. Now I have a new preparation option which looks pretty easy. I usually just saute in garlicky olive oil which is fine, but getting bored.

    1. Sautéed in garlic and olive oil is pretty darn good!