Appetizer Brunch Hors D'oeuvres

Zucchini, Feta & Red Onion Pancakes

I like to start Sunday brunches by greeting guests with our variation of potato pancakes.  So many cultures and religions claim different variations of the original potato pancake, from Irish Boxty to Jewish Latkes, it is hard to remember the true origins of this dish. But regardless of where it comes from, it’s a delicious kick-off to a meal.


  • 2 medium zucchinis, shredded
  • 2/3 cup feta cheese stored in brine, finely crumbled
  • 3 tablespoons red onions, finely chopped
  • 1 teaspoon of red pepper flakes, finely chopped
  • 2 extra large eggs, beaten
  • 1/2 cup, or more, tablespoons of flour
  • 1 teaspoon baking powder
  • Kosher also and freshly ground pepper to taste
  • Creme Fraiche (optional)
  • Caviar (optional)

Time to Cook

  • Melt a tablespoon each of butter and olive oil on a non-stick pan over medium heat
  • Mix together the zucchini, feta, red onions, red pepper flakes, eggs, flour, baking powder, salt and pepper (add more flour if mixture is too watery)
  • Drop the mix on the pan, in 2 tablespoon portions, and cook for two minutes each side until browned. Serve immediately. You can drop a teaspoon of creme fraiche on top with some caviar if you want to dress it up



2 comments on “Zucchini, Feta & Red Onion Pancakes

  1. Pingback: Zucchini Parmesan – Cooking Conveniently and with Purpose

  2. Pingback: Christmas Eve Nibbles – Cooking Conveniently and with Purpose #LPBcooks

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