Zucchini is such an incredible, versatile veggie and one of my favorites. These curried zucchini pancakes are actually a play on the zucchini fritters that Marc’s mom would make for him growing up that he loved so much. I added a few of my own touches of course that made them into delectable little pancakes. They had such a super crispy exterior and a really creamy interior for a fantastic side dish! To start, I had shredded a peeled zucchini on the smallest holes of my box grater to get the perfect consistency. Then I wanted to make sure the shredded zucchini was not too waterlogged so I wrapped it in a paper towel and firmly pressed it to get out a good amount of the moisture.
From there it was super easy to put the batter together! I got the zucchini into a large bowl and mixed it thoroughly with Greek yogurt, ricotta cheese, an egg for a binder, garlic, dried onion, fresh dill, curry powder for loads of flavor, salt, and flour.
Then it was time to get olive oil heating up in my cast iron skillet to cook off the batter. I used my trusty 1.5 inch cookie scoop to get perfect portions of the batter into the pan. I used the back of the scoop to just gently press the scoops of batter down into little round pancakes. Pssst…using the 1.5 inch scoop for any pancake type batter makes them silver dollar sized!
I let the curried zucchini pancakes get nice and crispy on the first side for a couple of minutes, then gently flipped them to do the same on the other side.
Once they were cooked, I transferred them to a plate lined with paper towel to blot the grease and repeated with two more batches of 5. Using the 1.5 inch scoop yielded 15 curried zucchini pancakes total!
Once they were all cooked off, I just served the curried zucchini pancakes immediately! They were fantastic with a little apple sauce or sour cream. They made a perfect side dish, or they could have been an appetizer as well. I hope you enjoy this family inspired recipe, friends!