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Recipe For Zucchini and Feta Pancakes With Yogurt Sauce

Zucchini Pancakes

Turns out we're not the only ones with savory pancakes on the brain. Here, OnSugar blog Fresh Tart turns to the season's zucchini bounty for flapjack inspiration.

You might be looking for new, delicious ways to use zucchini right about now. How did I know? Crazy right, how I read your mind?

I'm good that way.

These savory pancakes are hardly new, but they are certainly delicious. Filled with fresh herbs and salty bits of feta cheese, the pancakes pop hot off the griddle tender and eggy, with beautifully crispy edges. Rarrr.


Find out what goes into her addictive Summer hotcakes when you read more.

Make them larger for a satisfying main course, or dial them down for a pretty appetizer. Either way, serve the pancakes hot, with a cool garlic-yogurt sauce. (A fresh tomato sauce would be delicious as well).

Turkish Zucchini Pancakes
Adapted from Bon Appetit Magazine, January 1996
Makes about 20

1 lb. zucchini, trimmed, coarsely grated
2 c. chopped green onions
4 eggs, beaten to blend
1/2 c. all-purpose flour
1/3 c. chopped fresh dill (or mint)
1/3 c. chopped fresh parsley
2 Tbsp. fresh tarragon or 2 tsp. dried
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 c. crumbled feta cheese
2/3 c. chopped walnuts, optional

1 c. Greek yogurt
2 cloves garlic, minced
1 Tbsp. minced dill
1/2 tsp. salt

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in paper towels.

Stir together yogurt, garlic, dill, and salt. Set aside.

Combine zucchini, chopped green onions, 4 eggs, herbs, salt, and pepper in medium bowl. Mix well. Fold in crumbeld feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture (if using).

Preheat oven to 200 degrees F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat.  Working in batches, drop zucchini mixture into skillet by heaping tabespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot with yogurt sauce.

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Join The Conversation
FreshTartSteph FreshTartSteph 6 years
Thanks Marla! I agree - all of my favorite flavors together, I could unfortunately eat about 20!
FreshTartSteph FreshTartSteph 6 years
I looked up the term (I didn't know, but I am sure am glad I do now, YUM), here's a link to a cool looking recipe. My goodness how delicious (Korean zucchini pancakes, made with a bean-based batter, with the addition of herbs and red pepper).
sourcherries sourcherries 6 years
Bin Dae Duk.
FreshTartSteph FreshTartSteph 6 years
Re: print option - I can't add it to this post, but am in the process of redesigning my entire blog which will include 1) printable recipes, and 2) a searchable recipe index. Sorry for the inconvenience right now, I know it's a pain. Thanks lizlee89!
lizlee89 lizlee89 6 years
oh man those look soooooooooooooooooooo good!!!!!!!
dealje dealje 6 years
I make these all the time, but I've never tried using feta in them. Must try it asap!
FreshTartSteph FreshTartSteph 6 years
Thanks Carrie! Very, very addictive, especially with the yogurt sauce. Easy too - I hope you enjoy them!
carrieberryo carrieberryo 6 years
I have a crazy bounty of zucchini at home. Your second tantalizing picture convinced me -- I have to make these soon! Thanks for posting.
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