Zucchini Pancakes

Zucchini Pancakes


  • medium-sized zucchini, shredded
  • 1/3 cup  chopped parsley
  • 1/3 cup  chopped mint
  • 1/3 cup  chopped dill
  • egg, beaten
  • 2 tablespoons  all-purpose flour
  • 2 tablespoons  feta (optional)
  •   Salt and pepper, to taste
  •   2-3 tablespoons olive oil
  • 1/2 cup  yogurt
  • clove garlic, chopped

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by Galip Ozbek

Try this Turkish recipe for zucchini pancakes from chef Galip Ozbek of Savann Restaurant located in New York City's Upper West Side. They're full of minty flavor and a snap to prepare. The feta is optional, but it does add a nice salty tang to the batter.


In a bowl, combine the zucchini, herbs, egg, flour, and feta, if using. Season with salt and pepper, to taste. Heat the olive oil in a pan over medium heat. With a tablespoon, form pancakes and cook until golden brown on both sides, about 4 minutes per side.

Meanwhile, combine the yogurt and garlic in a bowl and stir to combine. Remove the pancakes from the heat and serve with the yogurt sauce.


Calories per serving:

300 calories

Dietary restrictions:

Low Sodium Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 44g 68%
  • Carbs 37g 12%
  • Saturated 9g 46%
  • Fiber 7g 27%
  • Trans 0g
  • Sugars 16g
  • Monounsaturated 28g
  • Polyunsaturated 5g
  • Protein 19g 38%
  • Cholesterol 202mg 67%
  • Sodium 185mg 8%
  • Calcium 342mg 34%
  • Magnesium 126mg 32%
  • Potassium 1,628mg 47%
  • Iron 6mg 35%
  • Zinc 3mg 22%
  • Phosphorus 419mg 60%
  • Vitamin A 317µg 35%
  • Vitamin C 115mg 191%
  • Thiamin (B1) 0mg 26%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 219µg 55%
  • Vitamin B12 1µg 15%
  • Vitamin D 1µg 0%
  • Vitamin E 6mg 31%
  • Vitamin K 370µg 463%
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