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End of Summer Recipe: Zucchini Leek Pancakes

September 9, 2016

IMG_0246Zucchini Leek Pancakes

By Isabel Trzcinski

I love growing zucchini in my garden. It grows so well and is abundant. I also love that these pancakes are dairy free and easy to make. They contain 4 main ingredients: zucchini, leek, eggs and flour. I have added other ingredients to the recipe to add flavour!

2 medium zucchini
1-2 to 3/4 of a leek (or 1 1/2 cup green onion)
4 eggs
1/2 cup whole wheat flour
2 garlic cloves
2 tbsp dill
Pinch of cayenne powder
Salt and pepper
1 tbsp turmeric powder (optional)
Coconut or oil of choice for frying


  1. Grate the zucchini (I like to cut it and put it in the food processor using the grater blade) and put the grated zucchini in a large bowl. Add at least 2 tbsp of salt. This will pull the water out of the zucchini. (When the salt is squeezed out the pancakes are less wet). Leave the zucchini and salt to sit for about 20 minutes so the water is drawn out.
  2. While waiting for the water to draw out of the zucchini, finely chop the leek or green onion.
  3. After 20 minutes, use your hands to squeeze the water out of the grated zucchini. Do this in little handfuls at a time.
  4. When you have drained all of the zucchini, add it back to the large bowl and add the eggs, flour, and the rest of the spices. Mix well.
  5. Heat up a large frying pan to medium heat. Once hot, add spoonfuls of the batter at a time. Flatten out to about 1 cm thickness. Fry about  3 minutes on each side, or until golden brown.
  6. Enjoy with dairy free or regular Parmesan cheese or tzatiki, or by themselves.


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