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Savory Zucchini Pacakes on a bright yellow plate

Savory Zucchini Pancakes

Make sure zucchini is well-drained, squeezing in large handfuls. Add egg and coconut oil. Stir in flours, baking powder, and breadcrumbs. Fold in herbs, seasonings, and zest. You should have a very thick pancake-like batter, loaded with shredded zucchini.
Heat griddle to medium-high and grease with your preferred fat. Scoop about a ΒΌ cup of mix onto the grill and spread gently. Cook until golden brown on the first side for about 3 minutes flip and cook about 2-3 minutes more.
Cakes can be made in batches, lined up on a sheet tray, and reheated gently in the oven. Eat as the main course with a big salad or serve as a great vegetable side. Goes great with our Green Goddess dressing or some hazelnut romesco.
Recipe by Chef Brian Arnoff
Course Appetizer, Dinner, Main Course
Cuisine Korean

Equipment

  • Skillet
  • Spatula
  • Mixing bowl
  • Mixing tool
  • Sharp knife
  • Cutting board

Ingredients
  

  • 2 lbs shredded zucchini salted and drained
  • 1 egg can be made vegan with alternative source
  • 4 tbsp CBD coconut oil
  • 4 oz white rice flour
  • 1 oz tapioca flour
  • 1 tsp baking powder
  • 2 oz panko bread crumbs can replace with gluten free option
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 lemon zested
Keyword kimchi, latkes, pancakes