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Chef Megan Mitchell

Online Cookbook

Dill and Lemon Zucchini Pancakes

  • Complexity: medium
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Dill and Lemon Zucchini Pancakes


  • 4 medium sized zucchini
  • 1 small red onion
  • 2 eggs, lightly beaten
  • 2 garlic cloves, minced
  • 1 lemon, zested
  • 1 tbsp. dill, chopped
  • 1 cup self rising flour
  • 1 tsp. salt
  • 1/2 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 eggs, garlic, lemon zest and dill. 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 and not be too runny.

  3. Fill a large cast iron skillet about halfway with vegetable oil and bring up to heat over medium high.

  4. Once the oil is up to heat, you want it around 375F, using a 1/2 cup measure, carefully 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.

    If they brown too quickly turn down your temp.

  5. Remove from oil and drain on a baking rack or a paper towel lined plate. 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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