Broccoli and Zucchini Pancakes

If you are looking for ways to feed your picky kids some vegetables, this is a great option. I loaded these with Broccoli and a couple of Zucchini and other than a little bit of extra virgin olive oil, there was nothing unhealthy in them and they still tasted great. Fresh herbs and a couple of green chilies gave these veggie pancakes a bit of zing. The trick is to cook them on low to medium heat on an iron griddle and let the outside surface get crispy. The vegetables give the pancakes some crunch and lots of vitamins. At this time of the year when the farmers’ stalls in our area have some really fresh Zucchini and Broccoli, these pancakes are absolutely wonderful.


1.    ¼ to 1/3  lbs of Broccoli
2.    2 medium sized fresh Zucchini
3.    One large sized shallot
4.    3-4 cloves of garlic
5.    2 small green chilies or one large green chili
6.    1/3 cup all-purpose flour
7.    Salt to taste
8.    3-4 sprigs of fresh oregano (or dried)
9.    3-4 sprigs of fresh mint
10.    3 tablespoons of Extra Virgin Olive Oil
11.    2-3 tablespoons of cold water.


1.    Using a sharp knife, finely chop the Broccoli florets and place them in a large mixing bowl.

2.    Remove and discard the stems of the herbs (oregano and mint) and finely chop the leaves and place them in the mixing bowl.

3.    Peel and finely dice the shallot and add it to the bowl.

4.    Finely chop the green chili.

5.    Peel and finely dice the garlic cloves.
6.    Add the chopped garlic and chili to the mixing bowl.

7.    Grate the two zucchini and add to the mixing bowl.
8.    Also add the salt and all-purpose flour.

9.    Mix all the contents of the mixing bowl to make a thick batter.
10.    Add a little bit of water if the batter looks too thick (the content of water is dependent upon the content of water in the Zucchini). Usually when a zucchini is grated it releases some water and then we don’t need to add a lot of water to make a thick and sticky batter.

11.    Heat an iron skillet over low to medium heat and when the griddle is hot, add a little bit of olive oil to it and then place about 2 tablespoons of batter in a circular shape to make a pancake. Use the back of a large serving spoon to flatten the top of the pancake.  Repeat this to make more pancakes. I usually make 3 or 4 at a time on a medium sized skillet.  When one side looks browned and crispy flip the pancakes to let the second side get cooked.
12.    You can serve the pancakes with either some spicy sweet and sour sauce or a yogurt sauce (made the yogurt sauce with Greek yogurt, chopped fresh mint leaves, 2 cloves of grated garlic, 1 tablespoon of sugar, a teaspoon of salt, and the juice of half a lemon). These could be eaten as a snack, or an appetizer or even a light meal by themselves.

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  1. Permalink Submitted by Gurpriya Gill on Mon, 10/06/2013 - 19:55

    Shabnam…great recipe…I do something similar but I use besan(chickpea flour) instead! That makes it even more nourishing! I put grated carrots, zucchini etc.

    • Permalink Submitted by Shabnam on Mon, 10/06/2013 - 22:22

      Oh that sounds like a great idea Gurpriya!!! I will try it with Besan – which is definitely better tasting and healthier than all purpose flour. So basically they’ll turn out like shallow fried Pakoras…yummy!!!! 🙂

  2. Permalink Submitted by Surbhi on Mon, 17/06/2013 - 00:08

    Hey Shabnam Made these for Father’s day breakfast and they turned out really good. I didn’t add the green chilies as no one is a chilie fan at my place. Also I think I needed more herb seasoning the whole thing, and I added ginger. Tasted good and were surprisingly very filling.

    My batter was not dropping consistency. I ended up kind of making it aloo tiki style. But was good.
    Thanks Shabnam, another great one.

    • Permalink Submitted by Shabnam on Mon, 17/06/2013 - 00:55

      Hey Surbhi – thanks for the feedback 🙂 I am so glad you liked these pancakes! I bet “the father” in the family appreciated getting them! xoxo

  3. Permalink Submitted by Sim on Sun, 25/08/2013 - 23:24


    • Permalink Submitted by Shabnam on Mon, 26/08/2013 - 00:09

      LOL Sim, now that you don’t have fb, you are corresponding with your mom via that blog website 🙂

  4. Permalink Submitted by Del's cooking twist on Mon, 09/12/2013 - 11:14

    Hello Shabnam! Thank you for bringing over your Broccoli and zucchini pancakes to my Breakfast & Brunch Recipe Party! I gathered all the recipes on my blog with a link to each recipe. Tell me which one is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! 🙂

  5. Permalink Submitted by Christine Anderson on Tue, 08/04/2014 - 17:04

    Now I don’t have to think what we will have for dinner tomorrow… this will be it!

    • Permalink Submitted by Shabnam on Tue, 08/04/2014 - 19:55

      These are good, Christine but I thought your men like something meaty always 🙂 Maybe these will make a good side dish at your dinner table. Let me know if they approve of my recipe 🙂

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