Zucchini and Onion Pancakes

To preserve your zucchini bounty, you can freeze it. Follow the steps below to shred, salt, and squeeze them dry. Spread them onto a cookie sheet, freeze, and then break them into chunks to put in a freezer-safe container for up to 3 months.

Serves: 12Hands-on: 45 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1½ lbs. zucchini (3 large zucchini), shredded
  • 1 tsp. plus ⅛ tsp. salt, divided
  • ¼ Vidalia onion, thinly sliced and separated
  • 1 large egg
  • ¾ cup fine breadcrumbs
  • ½ cup vegetable oil
  • ⅛ tsp. ground black pepper

Directions

  • Place the zucchini in a colander. Sprinkle with 1 teaspoon salt and toss to coat evenly. Place colander over a large plate and set aside for 30 minutes.
  • Preheat oven to 200°F.
  • Squeeze as much of the water out of the zucchini as you can. Place them in a bowl. Sprinkle the onion over the zucchini and mix in the egg and breadcrumbs.
  • Place a skillet over medium-high heat and add the oil. Use your hands to scoop up a heaping tablespoon of the mixture and flatten it into a pancake. Place it in the skillet and fry 2–3 at a time. Cook on each side for about 3 minutes until they’re light brown.
  • Remove them from the skillet and place on a rack over a cookie sheet in the middle of the oven. Sprinkle with remaining salt and pepper. Repeat with the remaining mixture until they’re all cooked. Serve while warm.

Recipe Information

Serves: 12

Ingredients

  • 1½ lbs. zucchini (3 large zucchini), shredded
  • 1 tsp. plus ⅛ tsp. salt, divided
  • ¼ Vidalia onion, thinly sliced and separated
  • 1 large egg
  • ¾ cup fine breadcrumbs
  • ½ cup vegetable oil
  • ⅛ tsp. ground black pepper

Directions

  • Place the zucchini in a colander. Sprinkle with 1 teaspoon salt and toss to coat evenly. Place colander over a large plate and set aside for 30 minutes.
  • Preheat oven to 200°F.
  • Squeeze as much of the water out of the zucchini as you can. Place them in a bowl. Sprinkle the onion over the zucchini and mix in the egg and breadcrumbs.
  • Place a skillet over medium-high heat and add the oil. Use your hands to scoop up a heaping tablespoon of the mixture and flatten it into a pancake. Place it in the skillet and fry 2–3 at a time. Cook on each side for about 3 minutes until they’re light brown.
  • Remove them from the skillet and place on a rack over a cookie sheet in the middle of the oven. Sprinkle with remaining salt and pepper. Repeat with the remaining mixture until they’re all cooked. Serve while warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat10g
Saturated Fat1g
Cholesterol15mg
Sodium250mg
Total Carbohydrate4g
Dietary Fiber1g
Sugars2g
Protein2g