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Dill and Lemon Zucchini Pancakes

  • Complexity: medium
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Dill and Lemon Zucchini Pancakes


  • 4 medium sized zucchini
  • 1 small red onion
  • 1 tbsp. dill, chopped
  • 1 lemon, zested
  • 2 garlic cloves, minced
  • 2 eggs, lightly beaten
  • 1 cup self rising flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • Vegetable oil, for a shallow fry
  • Flakey sea salt, for finishing


  1. Begin by grating the zucchini on a large box grater. Place the grated zucchini into a medium sized bowl. Peel and grate the red onion as well. Add to the zucchini.

  2. To the zucchini and onion mixture add the dill, lemon zest, minced garlic and eggs. Mix together. Add in the flour, salt and pepper. Mix until combined. Depending the zucchini you use, the batter might be too loose. If so, add a little more flour until it reaches the right consistency. Should resemble lumpy pancake batter.

  3. Bring a large cast iron skillet up to medium high heat. Pour in about ½ inch of vegetable oil.

  4. Once the oil is up to heat, using a ½ cup measure, pour the batter into the pan forming pancakes. Gently flatten them down so they cook evenly. Shallow fry, 3-5 minutes per side until golden brown and crisp around the edges.

  5. Remove from oil and drain on a baking rack or paper towels. Sprinkle with a little flakey salt. Continue with remaining batter. You can keep the pancakes warm in a 200°F oven.

    Serve warm with extra lemon wedges.


    Recipe Courtesy of Megan Mitchell

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