Zucchini-Parmesan Pancakes

Photo: Romulo Yanes
Prep Time:
40 mins
Total Time:
40 mins

Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp.


  • 2 pounds zucchini (about 3)

  • 1 pound russet potatoes (about 2), peeled

  • 1 medium onion

  • ¾ cup fresh parsley, chopped

  • 1 ounce Parmesan, grated (¼ cup)

  • 6 tablespoons matzo meal

  • 2 tablespoons chopped fresh dill

  • 2 teaspoons sugar

  • 2 teaspoons lemon juice

  • 1 garlic clove, minced

  • 2 large eggs, lightly beaten

  • Coarse salt and ground pepper

  • ¾ cup vegetable oil

  • Sour cream, for serving


  1. Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.

  2. In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.

Cook's Notes

You can make your own matzo meal by processing plain matzo until finely ground. Freeze cooled pancakes between sheets of waxed paper, up to 1 month.

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