Zucchini Pancakes With Sumac Yogurt

My tweaks were about saving time. I didn't peel the zucchini. I didn't plan ahead, so I didn't have time to strain the zucchini for four hours. I just squeezed them in a dish towel (it took two to get the water out) and went with it, and had zero problems. I also used garlic powder instead of fresh garlic, just because I was in a hurry, but would normally use fresh. And I cooked them in a little butter in a nonstick pan, instead of oil in cast iron. Dipped in seasoned yogurt, they were delicious and crazy fast.


  • 3 medium-sized zucchini
  • 2 teaspoons kosher salt
  • butter as needed for pan
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 2 cloves garlic, crushed or minced
  • 1 teaspoon cayenne
  • 1/2 teaspoon onion powder
  • a few spoonfuls of yogurt
  • sumac to taste
  • spike seasoning to taste


Step 1

Grate the zucchini. Bundle the shreds into a clean kitchen towel and squeeze as much of the water out as you can. You will probably go through two kitchen towels.

Step 2

When you're ready to cook the pancakes, preheat the oven to 200F.

Step 3

Heat the butter in a nonstick pan over medium heat. Transfer the zucchini to a mixing bowl. Add the eggs and mix, then the flour and mix. Stir in the salt, garlic, cayenne, and onion powder.

Step 4

Add the zucchini batter to the pan in spoonfuls.. Let the pancakes cook for 3-4 minutes or until golden on each side, and line a plate with paper towels for draining.

Step 5

After each batch of pancakes has drained slightly, transfer them to a baking sheet and put them in the oven to keep warm and crisp-up. Serve immediately with the yogurt dip (instructions to follow) after the batches are complete.

Step 6

For the yogurt dip, just stir in a generous pinch of sumac and spike seasoning to taste.

photo by Helen Cobb