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Cheddar-Zucchini Pancakes with Poached Eggs

Yield: 8 4-inch pancakes

Servings: 4

Vegetable pancakes are versatile. You can serve them with a poached egg (as shown here) or with a salad (or both) for a light but satisfying lunch or dinner. Or make mini pancakes, dollop them with a bit of yogurt or sour cream, and enjoy as an appetizer.


  • 3-1/3 cups coarsely grated zucchini (about 2 medium)
  • 1/2 cup finely sliced scallions (about 3 medium)
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1 tsp. baking powder
  • Kosher salt and freshly ground black pepper
  • 4 oz. Cheddar, grated (about 1-1/2 cups)
  • Olive oil, for frying
  • 5 large eggs
  • 1/2 tsp. apple-cider vinegar

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 260
  • Sodium (mg): 690
  • Carbohydrates (g): 42
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 21


  • Position a rack in the center of the oven and heat the oven to 200°F. Have ready a large rimmed baking sheet.
  • Set a strainer over a bowl. Put the zucchini in the strainer (in batches, if you like), and squeeze it well with your hands to extract some of the liquid. Reserve the liquid.
  • Set aside 2 Tbs. of the scallions. In a large bowl, combine the flour, baking powder, 1 tsp. salt, and 1/8 tsp. pepper. Add the zucchini, cheese, and remaining scallions, and toss to coat in the flour. Beat 1 egg with enough of the zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup. Add to the flour mixture, and stir to make a thick batter.
  • Heat a large nonstick skillet over medium-low heat. Add enough oil to coat the bottom of the pan (about 2 Tbs.). Scoop 1/3-cup portions of the batter onto the skillet and spread with the back of a spoon to form pancakes about 1/2 inch thick. Cook until golden brown on one side, about 5 minutes. Flip and cook until the center is cooked through, about 4 minutes more. Transfer the cooked zucchini cakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adding oil to the pan between batches.
  • Fill a 3-quart saucepan with 2 inches of water and bring to a boil. Add the vinegar and reduce to a simmer. One at a time, crack the remaining 4 eggs into a small bowl and gently slide each egg into the water. Poach until the whites are set, 2 to 3 minutes. With a slotted spoon, remove the eggs from the water in the order they were added and gently blot dry with a paper towel.
  • Serve the zucchini cakes with the poached eggs, and sprinkle with the reserved scallion.


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Reviews (1 review)

  • springs9 | 06/10/2018

    Very delicious. They are somewhat dense but still very good. Had to play a little bit with the amount of liquid. i will make this recipe again.

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