Zucchini Feta Pancakes Topped with Sour Cream
Posted: 07/28/2012
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These zucchini feta pancakes are crispy and salty on the outside and soft and pancake-like on the inside. You won’t be able to resist them!
Today’s pancakes are from Megan of What Megan’s Making. I followed Megan’s blog for quite a while before I realized that she is married to one of my high school classmates. Such a small world! Megan is a sweetheart, and a fantastic blogger! Her recipes are approachable and always look so delicious.
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Hello! I’m Megan from What Megan’s Making and I’m so excited to be posting here today.
These were absolutely wonderful. They are crispy and salty on the outside and soft and pancake-like on the inside. I couldn’t stop eating them! Even my husband loved them, which was a surprise since he claims to not like feta cheese. They are a little bit of effort to make, but so worth it. They are especially wonderful right around now when most people have an abundance of zucchini. If you like hash browns, I’m pretty sure you will like these. I hope you try them!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
These pancakes are crispy and salty on the outside while being soft on the inside.
Ingredients
- 4 cups (1 lb) grated zucchini
- Salt and freshly ground black pepper
- 2/3 cup all purpose flour
- 1 teaspoon baking powder
- 1 cup crumbled feta cheese
- 4 large eggs, separated
- ½ cup thinly sliced green onions
- 2 tablespoons chopped parsley
- 3 tablespoons olive oil
- Sour cream, for serving
Instructions
- Put the zucchini in a fine-mesh sieve, sprinkle with 2 tsp salt, and let stand for 15-30 minutes. Squeeze out any excess liquid.
- In a small bowl, stir together the flour, baking powder, ¼ teaspoon pepper, and 1 teaspoon salt.
- In a separate medium sized bowl, stir together the zucchini, feta, egg yolks, green onions, and parsley. Stir in the flour mixture.
- In a clean bowl, beat the egg whites to soft peaks. Fold into the zucchini mixture.
- In a frying pan over medium heat, warm the olive oil. Drop 4 spoonfuls of batter into the pan, spreading them out slightly with your spoon so they are thin and round.
- Fry until crisp, about 1 1 /2 minutes per side. Transfer to paper towels, season with salt, and keep warm.
- Add more oil to the frying pan and fry the remaining batter.
- Serve topped with the sour cream.
Nutrition Information
Serving: 2pancakes, Calories: 190kcal, Carbohydrates: 13g, Protein: 8g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 111mg, Sodium: 311mg, Fiber: 2g, Sugar: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Thanks for bringing something savory to the party, Megan! Can’t wait to try these.
Remember to follow along with all the pancakes this month, just click on the picture below!
Natasha says
Excellent recipe, but needs half the salt. Made twice so far, the first batch, following recipe instructions exactly, was very salty. The second batch, using half the salt, had perfect flavor.
Rachel Gurk says
Thanks for your feedback! Glad you liked them!
joss says
bonjour,dommage que ce ne soit pas avec traduction en francais,merci
thyme (sarah) says
These look like a delicious way of incorporating zucchini for the summertime overload of the vegetable. I’ll bet they taste so delicious and are a bit crispy. Thanks for the recipe!
Bree says
‘Love savory, so this is my favorite one yet! :)
Rachel @ Baked by Rachel says
I love this savory take on pancakes!
sally @ sallys baking addiction says
What a fun pancake party Rachel + Megan! These savory pancakes certainly are unique and would be an easy, quick dinner during the week. I have an abundance of zucchini from my city garden, too. And your apple cinnamon pancakes that you linked sound amazing as well!
Jenny @ BAKE says
I love savoury pancakes, I’ve never thought of making american style pancakes savoury rather than filled crepes! What an amazing idea!
Kelley says
A great way to use all the zucchini that is so abundant this time of year! I love the addition of feta. You can never go wrong with a little cheese!!
Ann says
What a terrific dish! I’ve not commented on every pancake from this moth’s party, but I sure have enjoyed them! What a month…..delicious and creative! Thanks Rachel!
Bonnie K says
I like this one. I’m all for savory. :)
Lesa @Edesia's Notebook says
I love corn cakes, but never thought to do the same thing with zucchini. What a great idea! And with feta too? Yum! Thanks for sharing!