Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.
This recipe for Zucchini Pancakes with Bisquick came from my podcast guest, Marybeth Wells. Make sure you listen to her episode Want to Change Something? Start Here while you make these Zucchini Pancakes!
When I received Marybeth's recipe for these Zucchini Pancakes (aka Courgette Pancakes aka Summer Squash Pancakes aka Zucchini Fritters), I wasn't sure what to think or expect. Bluntly, I don't like zucchini. At all. I pretty much only like it in Zucchini Bread or Zucchini Cake.
I am familiar with the concept of hiding vegetables in enough batter and fat that you can't even taste the vegetable - but this recipe didn't seem to call for a lot of filler. I figured the higher the zucchini-to-filler ratio would make these Zucchini Pancakes extra nutritious, but I wasn't so sure if they would make the fritters extra *delicious*.
Honestly, cross my heart, TRUE STORY - I loved them! I really did!!
This recipe also made me realize exactly why I never liked squash or zucchini - it wasn't about the flavor, it was about the texture, and these pancakes have amazing texture!
Looking for more Thanksgiving recipe ideas? Take a look at one of my other Thanksgiving recipes Pecan Pie Shortcrust Bars Without Corn Syrup given to me by my guest Nermine. Also, check out my recipe round-up posts for International Harvest Celebrations Around The World and 17 International Recipes for a Non-Traditional Thanksgiving!
Marybeth's Memories of Making Zucchini Pancakes
I associate zucchini pancakes with my mom and her mom. The dishes that my Grammy cooked up were always impacted by what my Grandaddy happened to grow in the garden - they had an enormous garden, which I'm currently revitalizing and cultivating myself.
As my mother tells it - sometime in the 80's, my Grandad began growing a ridiculous amount of zucchini, so my Grammy had to find new things to make with it. I wish I could ask Grammy where the recipe originally came from, but if I had to guess I'd say some catalogue, Readers Digest, or even a Bisquick package. Though she was never a creative chef, she was constantly reading and driven by feeding her family and not wasting any food (traits I'm sure were solidified by the Great Depression).
I do remember my Grammy making these during the summer when I would travel to and stay at their house (that I now call home) as a kid - but my most poignant memories are of my own mom making them in my 600 square-foot childhood home during hot summer days. Most of the time they didn't make it to an actual sit-down meal and plate - because they're so tasty hot out of the pan. I chose to share this recipe because it reminds me of a time in my life when my relationship with food was wholly uncomplicated. Good food has always been a way for me to come back home to myself - and this recipe is no exception to that.
-Marybeth Wells
Top Tip
- The most critical step in this recipe is squeezing out the moisture from the shredded zucchini because they have a lot of moisture in them. Once you've squeezed out all the moisture that you can, you will have beautiful, vibrant, crispy pancakes that aren't soggy or have too much water in them.
- This Zucchini Pancake recipe does not yield thick, sweet pancakes, or super fluffy pancakes instead, the pancakes will be thinner than normal pancakes, crispy, and savory, and are the perfect side dish or appetizer for any autumn meal or holiday get-together.
Ingredients & Substitutions
- Grated zucchini (keep the skin on; I used a box grater and be sure to squeeze as much liquid out as possible using a clean kitchen towel or cheesecloth)
- Egg
- Bisquick (see my note on substitution for Bisquick)
- Parmesan cheese
- Black pepper
- Sharp cheddar cheese (optional)
- Sour cream (optional)
Variations on Recipe
Replacing Bisquick With Regular Flour
- If you don't have Bisquick on hand, you can't directly substitute plain all purpose flour for Bisquick.
- However, you *can* replace Bisquick with flour and baking powder (and a little pinch of salt). Most people call for 1.5 teaspoons of baking soda for every 1 cup of flour - plus a quarter teaspoon of salt.
- This recipe only calls for 3 tablespoon of Bisquick. If you stick with these proportions, that would mean adding 3/8 of a teaspoon of baking powder and just a pinch of salt to your mixture. But frankly, I rounded up to a half and didn't measure carefully and it was all just perfect.
Topping Options for Savory Zucchini Pancakes
- My family's favorite way of serving these pancakes is with a hefty amount of cheese melted on top and a dollop of sour cream.
- You could replace sour cream with greek yogurt instead and make a yogurt sauce to brighten up your pancakes.
- Another excellent topping idea is tzatziki sauce with a squeeze of lemon juice and a few sprigs of fresh dill.
Instructions
- Grate zucchini and squeeze to get rid of excess water so you won't have soggy pancakes.
- Heat a large skillet to medium-high heat with the oil (e.g. vegetable oil, coconut oil, avocado oil, olive oil, etc.) of your choice.
- In a medium to large mixing bowl, mix together all ingredients well.
- Place a cup of batter (I like to use a 1/4 cup) into the skillet and cook until deep golden brown and crispy on each side.
- Remove from the skillet on a baking sheet lined with paper towels to catch any extra oil and you can place on a baking sheet in the oven at 200 degrees F to keep warm while you make the other pancakes.
Are These Pancakes Healthy?
- Like I have said many times before, everything in proportion!
- Zucchini is rich in vitamins, minerals, and antioxidants such as vitamins A and B6, lutein, zeaxanthin, folate, and potassium.
- These healthy zucchini pancakes are a great way to feel fuller for longer because they are high in fiber and could also help your digestive system.
- If you are following a low calorie diet, zucchinis are low in calories, fat, and sugar, but you will have to make a decision for your personal consumption of the other ingredients such as Bisquick, and whether to substitute that with something like whole wheat flour, like this recipe from Skinny Taste.
When To Eat These Pancakes?
Anytime! I always think of squash season like yellow squash or zucchini to be a fall staple even though the prime season is May to August. Really though, zucchini are available any time of year in your local grocery store so this simple recipe is perfect during any time of the year. Plus, this recipe is easy enough to scale up to make for your whole family to enjoy!
- Appetizer
- Side dish
- Thanksgiving side
- Small snack
- Pair with a salad
- Breakfast
- Lunch
Equipment
Storage
- These will last for about 3 days in an airtight container in the refrigerator but are best eaten fresh.
- If you have leftover zucchini pancakes and you want to freeze them for next time, you can keep your frozen pancakes in the freezer for up to 3 months if you use a freezer-safe bag. To reheat, you can put them back in a skillet or in the toaster!
More Southern US Recipes
More Thanksgiving Recipes
Listen to Marybeth's Episode
Want to Change Something? Start Here. (With Marybeth Wells, Intuitive Life Coach)
PrintRecipe
Easy, Savory, Crispy Zucchini Pancakes with Bisquick
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Savory and crispy golden zucchini pancakes. Use a little Bisquick (or make your own) to bind the veggies. Top with cheese and sour cream for a savory breakfast or healthy lunch or dinner.
Ingredients
- 1.5 cups zucchini (8oz), shredded
- 1 egg, lightly beaten
- 3 tbsp. bisquick (*See Note 1)
- 2-3 tablespoon parmesan cheese, shredded or grated
- Dash of pepper
- Sharp cheddar cheese (*optional)
- Sour cream (*optional)
Instructions
Cue Up The Episode!
- Make sure to listen to Marybeth's episode Want Something to Change? Start Here while you make her Zucchini Pancakes recipe!
Make The Recipe
- Grate zucchini (with skin on is my preference, it adds a vibrancy and more texture) and squeeze/drain extremely well – the dryer the shredded zucchini, the crispier the finished product.
- Heat a skillet to medium-high heat with the oil of your choice. Growing up this was probably canola oil, now it’s avocado oil for me.
- In a medium bowl, mix together all ingredients well. Using a spoon or scoop (a 1/4 c. measuring cup works well), place batter into your hot skillet and cook until deeply golden brown and crispy on each side. Remove from the skillet, and repeat.
- Recipe notes: My family has always served this with a hefty amount of cheese melted on top, and a dollop of sour cream.
Notes
- Note 1: If you don't have or want to use Bisquick, you can replace it with flour and baking powder (and a little pinch of salt). A rough formula is 1.5 teaspoon of baking soda for every 1 cup of flour - plus a quarter teaspoon of salt.
- Make sure to listen to Marybeth on The Storied Recipe Podcast, Want Something to Change? Start Here. (With Marybeth Wells) while you make her Courgette Pancakes recipe!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers, Bread
- Cuisine: Southern Cooking
Nutrition
- Calories: 81
- Sugar: 3
- Sodium: 201
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 9
- Fiber: 1
- Protein: 4
- Cholesterol: 43
Hannah says
I've had some bad luck in the past working with zucchini since it usually turns out soggy, but this recipe was a welcome change to my other zucchini failures! The pancakes were crispy and tasty and were even more delicious topped with cheese!