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Zucchini Pancake

Recipe by:
Katie Schmidt, MPH, INHC


Place grated zucchini in a colander. Squeeze handfuls of zucchini at a time to remove excess moisture. Place zucchini back in colander.

Beat eggs thoroughly in a large mixing bowl. Whisk in flour, zucchini, salt, pepper.

Heat a 10 in/24 cm non-stick skillet over medium heat. Add oil and cumin seeds. Toast for a minute, or until seeds begin to smell fragrant and toasty.

Make sure seeds and oil are evenly distributed around the pan. Pour in batter, spreading around the pan evenly. Cook for 3-6 minutes, until bottom is fully set and eggs are still slightly runny on top. Use a large spatula to flip. Cook another 3-4 minutes. (Cook time will vary depending on size of pan you use.)

Plate, cut into slices, and serve with your sauce of choice.

This is a recipe by
Katie Schmidt, MPH, INHC
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