Zucchini Pancakes

Zucchini Pancakes
Staff Writer
Zucchini Pancakes


Zucchini Pancakes

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, Pork Free, Alcohol Free, No Sugar Added, Kosher

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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