Low Carb Zucchini Pancakes Recipe

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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.

—helenbu

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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.

—MizPenPen

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11 Ratings

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!

—mommyluvs2cook

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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.

—21Mute

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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.

—Kelly R

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Jan 22, 2013

I really enjoyed these. Very flavorful! I froze some of the pancakes to use on an RV road trip. Just popped them in the skillet to warm them up, and they came out perfectly.

—Kimagility

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Aug 27, 2012

We were impressed! My husband said 'best zucchini he ever had'. We eat diabetic friendly, and I have lots of zucchini in the garden. Even my boys thought it was 'edible'. This is easy to make as the Zucchini is easy to shred, getting the water out of it was the difficult part. I didn't have basil leaves, and I used shredded Mexican blend cheese, but I kept everything else the same. I noticed it took longer to cook on each side than stated, but that was probably because of the water content.

—twistedsisterl

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Aug 15, 2012

3 out of 4 of us enjoyed these....I used regular onion instead of green and ran the onion and garlic through the food processor with the zucchini....loved the low carb aspect....but I found them kinda hard to stay together while cooking and flipping....I did add a few tablespoons of corn meal to "tighten" them up a bit....thanks!

—SLJ6

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Nutrition

Calories
115 kcal
6%

Carbohydrates
5.9 g
2%

Cholesterol
104 mg
35%

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.

Nutritional Information

Low Carb Zucchini Pancakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 115
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 3.7g 18 %
Cholesterol 104mg 35 %
Sodium 246mg 10 %
Potassium 370mg 10 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 1.6g 7 %
Protein 6.4g 13 %
** Sugars 2.5g
Vitamin A 11 %
Vitamin C 36 %
Calcium 13 %
Iron 11 %
Thiamin 11 %
Niacin 15 %
Vitamin B6 20 %
Magnesium 10 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.