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Zucchini Pancakes with Creamy Coconut Ranch

Perfect for a savory brunch or post-successful farmers market run lunch.

By Jessica Vargas
Jun 23, 2023
zucchini pancakes
60 Minutes
2 Servings

‘Tis the season when every trip to the farmers market results in bags of ripe tomatoes, freshly picked squash, fragrant strawberries, and other in-season, local produce. If you’re looking for something to do with your bounty post-market (or need a recipe to guide your next trip), look no further than these Zucchini Pancakes. Perfect as an appetizer, savory brunch, or colorful lunch, this recipe makes use of a wide variety of summer produce: zucchini, baby bok choy, colorful cherry tomatoes, and chives, topped with queso fresco and a creamy coconut ranch dressing. Our Griddle works perfectly here when working in either large or small batches.

Zucchini Pancakes with Creamy Coconut Ranch

Perfect for a savory brunch or post-successful farmers market run lunch.

Jessica Vargas

60 Minutes
2 Servings
  • For the zucchini pancakes:
  • 2 pounds zucchini (about 2 large)
  • 2 tablespoons plus ½ teaspoon kosher salt, divided, plus more to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons panko (Japanese breadcrumbs)
  • ½ teaspoon cornstarch or potato starch
  • ½ teaspoon Tuscan or Italian seasoning
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 1 large egg, beaten (or substitute ¼ cup blended soft tofu, if vegan)
  • Neutral vegetable oil, such as grapeseed, for cooking
  • 1 heaping cup baby bok choy or baby spinach leaves
  • 4 ounces cherry tomatoes (about 1 cup), halved
  • 2 tablespoons crumbled queso fresco
  • Minced chives, for serving
  • For the creamy coconut ranch:
  • 1 cup full-fat canned unsweetened coconut milk
  • 2 tablespoons minced chives
  • 1 tablespoon minced dill
  • 1 tablespoon minced parsley
  • 2 teaspoons apple cider or white wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch crushed red pepper flakes

    Prep the zucchini: Grate zucchini into a colander set over a medium bowl (you should have about 8 cups zucchini to start) and toss with 2 Tbsp. salt to draw out liquid. Let drain for a minimum of 30 minutes and up to overnight in the fridge.


    Make the creamy coconut ranch: Scoop coconut milk from top and pour remaining liquid into a small bowl. Mix with a fork making sure to break up all clumps. Add chives, dill, parsley, vinegar, garlic powder,onion powder, salt, and black pepper and mix to incorporate fully. Sprinkle red pepper flakes on top. Chill until ready to serve. Ranch can be chilled for up to 1 week in the fridge. Use the remainder as a salad dressing or dip for crudite.


    Make the zucchini pancakes: Transfer drained zucchini to a clean kitchen towel and squeeze out as much liquid as possible. Put into a large bowl.


    Add flour, breadcrumbs, cornstarch, Tuscan seasoning, remaining ½ tsp. salt, pepper, and egg to zucchini and mix well.


    Preheat a Carbon Steel Griddle or medium Non Stick Frying Pan over medium-low and drizzle surface lightly with oil. Place two ½-cup mounds of zucchini mixture onto Griddle. Use an offset spatula or spoon to press into 4”-wide pancakes. Sear until underside is golden brown, 3–5 minutes. Flip and sear until second side is golden brown, another 3–5 minutes. Repeat with remaining mixture to cook 4 pancakes total.


    To serve, divide baby bok choy between 2 plates. Place zucchini pancakes on greens. Top with cherry tomatoes, queso fresco, and chives. Drizzle with a few tablespoons coconut ranch dressing, and season with pinch salt and black pepper.

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