Zucchini pancakes from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 136) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ChelseaP on July 07, 2022

    Make these all the time when courgette (what we call zucchini in NZ!) is in season.

  • anya_sf on March 29, 2020

    I used white onion and one large zucchini. The batter needed the extra 2 Tbsp flour and still got kind of watery (maybe due to the large zucchini), but the pancakes cooked okay, although spread a bit. The flavor was similar to potato pancakes. They'd be good with sour cream and applesauce.

  • julesamomof2 on July 05, 2018

    Super simple and delicious, I make this often

  • Breadcrumbs on March 21, 2010

    p. 136 - looks really good. Uses 3/4lb zucchini, 2tbsp grated red onion and 2 x-tra lg eggs

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Reviews about this recipe

  • Tea and Scones

    There is just enough seasoning to bring out the zucchini flavor. And the ease of making them means they are a quick side dish for any night of the week.

    Full review
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