Low Carb Zucchini Pancakes Recipe - Allrecipes.com
Low Carb Zucchini Pancakes Recipe
  • READY IN 1 hr

Low Carb Zucchini Pancakes

Recipe by  

"Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  1. Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
  2. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  3. Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2012

I love courgette fritters (I'm British). I let my courgette drain in a colander or even a sieve for up to an hour then just squeeze excess water out with my hands. It's such an easy recipe and tastes delicious plus they're very filling when you're hungry. I also like to experiment with herbs and spices and this is good with chopped green or red chilli; fresh chives; mint and parsley.

 
Most Helpful Critical Review
Jan 21, 2014

I make a similar recipe, but add Old Bay Seasoning and also bread crumbs to give it shape. I do not use basil or nutmeg and then flour the cakes and fry in oil. They taste like crab cakes!

 

27 Ratings

Jul 28, 2012

I'm low-carbin' it and thought I'd try these for a different breakfast. They are deliciously savory. I put the zucchini in a thin cotton towel in the colander, salt it and then wring out the liquid. I added extra parmesan and used minced red onions. FABULOUS!! I'll be making these again.

 
Jul 15, 2012

YUM YUM!!! I was so worried these wouldn't hold because there was no way of making these into patties by hand. They were to goopy. Anyway so I just spooned it into the pan shaped it as well as a I could and hoped it would hold. They flipped beautifully! Tasted good too! Thanks!

 
Jul 17, 2013

This reciepe was AMAZING. I would serve this to the Queen. Followed all the directions to a T. The more you squeeze out the liquid from the veg the better. I am on a low carb diet and am extremely picky about my food and this was THE BOMB. I make my own full fat Greek yogurt and a little dollop set this pancake into outerspace. I used Parmesano Reggiano and all homegrown ingredients. Good ingredients=Good food. Served this with roasted chicken and heirloom tomatoes salad with balsamic vinegar red wine vinegar and olive oil.

 
Jul 08, 2013

Wonderful flavor! Can also be frozen and reheated either in a frying pan or microwave. One tip: I was trying to figure out how to make these for a crowd, but the salting, draining, etc. was just too much work. I put the shredded zucchini in my dehydrator for an hour at 125 degrees. Perfect solution!

 
Jul 11, 2012

Nommy. They tasted super good. I didn't take the time to properly drain the zucchini because I don't have any paper towels at the moment (I also excluded the onion powder because I don't have any of that either.) If you properly drain them, they will hold together better, probably.

 
Jul 29, 2012

Delicious, followed the recipe exactly and it was perfect. I scaled it down for 1 serving too and it worked well. Thinking about adding crab to see if you could make crab cakes with this recipe. If I do I'll repost and tell how it came out.

 

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Nutrition

  • Calories
  • 115 kcal
  • 6%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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