Zucchini Patty Pancakes

Rating: 4.95 stars
19 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my mom's recipe which is a favorite of my dad's and is quickly becoming a favorite at my house. The flavor of onions and zucchini blend nicely together in this recipe that will help use up the bountiful zucchini from your garden.

By Beth Stauffer

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
8
Yield:
8 pancakes
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large skillet over medium-high heat.

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  • Combine zucchini, crackers, onion, eggs, Cheddar cheese, salt, and pepper in a bowl using a spoon or your hands until mixture is evenly combined. Form mixture into small patties.

  • Fry patties in the hot oil until lightly browned and heated through, 2 to 3 minutes per side.

Cook's Notes:

Saltine crackers can be used in place of buttery round crackers, if desired.

The patties will brown quickly so you will want to keep a close eye on them.

Nutrition Facts

Per Serving:
392 calories; protein 8.2g; carbohydrates 37.1g; fat 23.3g; cholesterol 77.2mg; sodium 606.8mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

witchinthekitch
Rating: 5 stars
08/09/2015
Cooked these up exactly as the recipe was written & my husband and I loved them!! Quick simple and absolutely delish!!! Read More
Helpful
(3)
19 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
witchinthekitch
Rating: 5 stars
08/09/2015
Cooked these up exactly as the recipe was written & my husband and I loved them!! Quick simple and absolutely delish!!! Read More
Helpful
(3)
JJC
Rating: 5 stars
07/21/2016
Very tasty! Made as recipe directed. Next time I will dry my zucchini with paper towels before mixing them with the other ingredients. make sure the pan is hot before you drop you patties into the oil. The teenagers who don't like veggies ate this! Read More
Helpful
(2)
justpeachy
Rating: 5 stars
08/25/2016
These were great! I left out the onion but used onion powder. Everyone loved them! Read More
Helpful
(2)
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brenda
Rating: 5 stars
11/14/2015
The only thing I added was dash of cayenne pepper and some shredded Parmesan cheese along with the shredded pre made 4 cheese Mecican package. Used my food processor to shred the zucchini and onion Served with sour cream once and apple sauce once good with both. Leftovers are good reheated the next day Read More
Helpful
(1)
Baking Nana
Allstar
Rating: 5 stars
07/17/2015
I used gold zucchini & Oaxaca cheese instead of cheddar. I am sure these would be great with cheddar I just didn't have any. I used the food processor for the zucchini onion and to crush the crackers. One tip they are rather difficult to flip if you make them large. Rather than 8 large pancakes I did 16 smaller ones and they were much easier to turn. Also I would wait to add the egg and salt until just before you cook them. As the batter sits it gets a little runny. Mixing it up just before cooking solved that. Thanks for a nice way to use up a ton of zucchini. Read More
Helpful
(1)
Tina v
Rating: 5 stars
08/20/2016
I followed the recipe exactly and everyone loved them. Read More
Helpful
(1)
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Lynne Shibley
Rating: 4 stars
08/12/2016
Think I might prefer soda crackers. will try that next. I added about 1/4 c chopped mushrooms to the leftover batter next day. That was good also. A great way to use up that wonderful zucchini and to experiment to your own taste. Read More
Helpful
(1)
cindipeterburs
Rating: 5 stars
08/28/2017
Turned out great! Made them with saltines & used waffle maker added basil & no onion- yum!!! Read More
Mary-the-Fairy
Rating: 5 stars
03/29/2021
I added some Mexican cheese blend and some grated Parmesan as well, as others here have suggested, and I also made small patties so I had 16 after frying. Since I like them crispy, I went a little beyond the first golden brown color. Good recipe. Read More
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