Zucchini-Fennel Pancakes

zucchini_fritters_trans copy

2 cups zucchini, coarsely grated
2 tablespoons onion, very finely chopped
1–2 garlic cloves, finely minced
1–2 tablespoons fresh fennel frond, dill, basil, or parsley, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
1/4–1/2 cup flour (white or whole wheat is fine; for gluten free, use rice flour)
1/4 cup vegetable oil


  • Place squash and onion in a fine sieve over a bowl and lightly press to remove excess moisture; or wrap in a kitchen towel and wring gently to dry (if pancakes are too wet, they’ll require too much flour and won’t be as tender).
  • Mix together vegetables, garlic, herbs, salt, pepper, and egg to combine thoroughly.
  • Gently mix in 1/4 cup of flour. If mixture seems too wet, add a bit more flour 1 teaspoon at a time.
  • Heat oil in a skillet over medium-high heat.
  • Form patties about 3-inches in diameter and about 3/4-inch thick, and place in pan.
  • Cook until lightly browned on each side, about 2 minutes per side.
  • If you prefer to bake them, dredge in flour or very dry fine breadcrumbs, and bake on a parchment-lined baking sheet at 375 °F for about 20 minutes.Serves 2–3. Prep time, 20 minutes; cook time, 5 minutes, if frying, and 20, if baking.

    Cook’s note: For an easy topping, puree 1/4 cup mayonnaise with 1/2 clove of finely chopped garlic and 1 tablespoon of fennel. Or mix 1/2–3/4 cup diced tomato with 1/2 clove of garlic, 1 teaspoon finely chopped onion, and 1 teaspoon finely chopped herb for a relish topping.

Share this post

Magazine Search

Sign up for our monthly newsletter


Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015

More recent articles:

How to turn out a gourmet meal without leaving your desk
September 23, 2015
Delicious figs bring summer’s sweetness to fall
September 20, 2015
How farming became a second career for the owners of Bear Track Farm
September 18, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Why your workplace needs a professional organizer
August 31, 2015
Getting ready for the marathon should be half the fun
August 25, 2015
Simple lunch solutions for office kitchens
August 25, 2015
How to stay loose on the job
August 19, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.