Zucchini, Cabbage, and Cheese Pancakes
These savory pancakes are made with grated zucchini, shredded cabbage, and cheese, bound together with a light batter and pan-fried until crispy on the outside and tender inside. They’re a great vegetarian snack, appetizer, or light meal served with yogurt, tzatziki, or tomato salsa.
⏱ Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
2 small zucchini (about 2 cups, grated & squeezed dry)
1 cup cabbage, finely shredded
½ medium onion, finely chopped (optional)
2 large eggs
½ cup flour (or chickpea flour for gluten-free)
½ tsp baking powder
½ cup grated cheese (mozzarella, cheddar, or feta for a Mediterranean touch)
2 tbsp fresh parsley or dill, chopped
½ tsp salt
¼ tsp black pepper
Olive oil, for frying
Instructions
1. Prepare vegetables
Grate zucchini, place in a clean towel, and squeeze out excess water.
Shred cabbage finely.
2. Make batter
In a large bowl, mix zucchini, cabbage, onion, eggs, flour, baking powder, cheese, herbs, salt, and pepper.
Batter should be thick but scoopable (add a little more flour if too wet).
3. Cook pancakes
Heat olive oil in a nonstick skillet over medium heat.
Spoon batter into small rounds, flatten gently.
Cook 3–4 minutes per side until golden brown and crisp.
4. Serve
Drain on paper towels and serve warm with yogurt, tzatziki, or a light dipping sauce.
Notes & Tips
For extra crispiness: add 2 tbsp breadcrumbs to the batter.
For Mediterranean flair: use feta cheese + fresh mint.
Healthier version: pan-fry with minimal oil or air-fry at 190°C (375°F) for 12–14 minutes.
❓ frequently asked questions FAQ
Q: Can I bake them instead of frying?
Yes, bake at 200°C (400°F) for 20 minutes, flipping halfway, until golden.
Q: Can I make them ahead?
Yes, prepare the batter and refrigerate for up to 24 hours, or cook and reheat in the oven.
Nutritional Information
Calories: 90 kcal
Carbs: 7 g
Protein: 4 g
Fat: 5 g
Fiber: 2 g