Zucchini and Parmesan Pancakes with Basil and Chive Sour Cream

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


This recipe is extremely versatile.  Use yellow squash and zucchini, or try incorporating corn kernels or a little finely diced jalapeño into the batter.

  • Servings: Serves 4-6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Appetizer


For the pancakes:
2 eggs

1/2 c. Parmesan cheese, grated or shredded

1/2 c. bread crumbs

1/4 c. all-purpose flour

3 scallions or green onions, coarsely chopped

2 cloves garlic, minced

1/2 c. fresh parsley, chopped

2 1/2 lbs. fresh zucchini, grated or shredded and drained

salt and fresh ground pepper

2 Tbsp. olive oil

For the topping:
1 c. sour cream

1 Tbsp. fresh basil, chiffonade

1 Tbsp. fresh chives, minced


Combine the eggs, Parmesan cheese, bread crumbs, flour, scallions, garlic and parsley in a medium mixing bowl. 

Add the zucchini and mix well.  Season to taste with salt and pepper.

Place a 10-in. omelette or fry pan on medium-high heat.  When the rim of the pan is hot to the touch, add the olive oil and allow the oil to heat for an additional minute. 

Using a 1/4 c. measure, portion out the zucchini batter onto the hot pan and sauté until golden brown on both sides.  As the cakes cook, remove them from the pan and keep warm in a 200°F/94°C oven.
In a small bowl, combine all the topping ingredients. Place a dollop of the mixture on each cake just prior to serving.