Monday, September 5, 2011

Spicy Zucchini Pancakes

Zucchini from the farmers market has been sitting in the fridge since Wednesday – one reason or another our grilling plans kept getting pushed off. Thad suggested making zucchini pancakes when I told him they were kinda past their prime to be grilled. So I went searching for some recipes. I found two recipes and merged them to make my own. Delicious!


  • 4 sm/med zucchini (4 cups shredded)
  • 1 large red potato (2 cups shredded)
  • 2 eggs (or 3 egg whites)
  • 1/2 cup panko bread crumbs
  • 1/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 tsp red pepper flakes
  • salt and pepper & Spike seasoning to taste


  1. Using food processor, shred zucchini and potato. squeeze between paper towel and roll in paper towel to absorb moisture
  2. Mix together with remaining ingredients and combine well. Add more breadcrumbs as needed so mixture is not too wet and holds together.
  3. Using a cookie scoop (I used my pampered chef large cookie scoop), drop onto a sprayed griddle pan at medium heat, and spread flat with back of spatula. cook each side 1-1 1/2 minutes.
  4. Enjoy! We had with black bean burgers and fresh corn on the cob.

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