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 22g 34%
  • Carbs 18g 6%
  • Saturated 5g 23%
  • Fiber 3g 14%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 14g
  • Polyunsaturated 3g
  • Protein 9g 19%
  • Cholesterol 101mg 34%
  • Sodium 92mg 4%
  • Calcium 171mg 17%
  • Magnesium 63mg 16%
  • Potassium 814mg 23%
  • Iron 3mg 18%
  • Zinc 2mg 11%
  • Phosphorus 209mg 30%
  • Vitamin A 159µg 18%
  • Vitamin C 57mg 96%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 22%
  • Folic Acid (B9) 110µg 27%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 185µg 231%
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