April 7, 2021

Zucchini Pancakes

Recipe: Eric Ripert

Try these Zucchini Pancakes from the new cookbook, Vegetable Simple.

These savory pancakes are fun to make. They are light in texture but strong on zucchini flavor. I like them best when they are moist and fluffy. Serve immediately.


  • ½ cup sheep’s-milk yogurt
  • 2 tbsp finely chopped fresh dill
  • Fine sea salt and freshly ground white pepper
  • 2 medium zucchini, stem ends trimmed off
  • ¼ small red onion, diced
  • 2 large eggs
  • ½ cup fine cornmeal
  • 1 tsp baking powder
  • 3 tablespoons canola oil


Yield: Serves 4 (makes about 8 cakes)

  1. In a small bowl, stir together the yogurt, dill, and salt and white pepper to taste. Cover and refrigerate until ready to serve the pancakes.
  2. On the large holes of a box grater, grate the zucchini into a bowl. Combine the grated zucchini, onion and a pinch of salt, and gently toss. Set aside for 5 minutes.
  3. Transfer the zucchini mixture to the center of a clean kitchen towel and squeeze out as much water as possible over a sink.
  4. In a large bowl, whisk the eggs together. Add the zucchini mixture, cornmeal, baking powder, 1 teaspoon salt and white pepper to taste, and mix well.
  5. In a large sauté pan, heat 1 tablespoon of the canola oil over medium heat. Add the batter to the pan by the heaping spoonful, to create cakes that are about 3 inches across. Cook them until golden brown on both sides, about 2 minutes per side. Transfer to a plate and keep warm. Repeat with the remaining canola oil and pancake batter.
  6. Serve the pancakes hot with yogurt-dill sauce.

Nigel Parry


Excerpted from Vegetable Simple by Eric Ripert. Copyright © 2021 Eric Ripert. Photography by Nigel Parry. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.