Curried zucchini pancakes

Total Time
23 min
8 min
15 min
Great with roasts, these pancakes could also be a savory breakfast side with scrambled eggs.


Uncooked zucchini

2 large

Table salt

1 tsp

Uncooked onion(s)

1 small, peeled

Regular liquid egg substitute

½ cup(s)

Fat free cottage cheese

½ cup(s)

Matzo meal

½ cup(s)

Curry powder

2 tsp

Black pepper

¼ tsp, freshly ground

Cooking spray

3 spray(s)


  1. Shred the zucchini through the large holes of a box grater, mix with the salt and place in a colander in the sink to drain for 15 minutes.
  2. Working in small handfuls, squeeze the zucchini of any excess moisture, then place in a large bowl. Shred the onion through the large holes of a box grater and add to the zucchini.
  3. Stir in the egg substitute, cottage cheese, matzo meal, curry powder and pepper.
  4. Spray a large skillet with nonstick spray and set it over medium heat. Make pancakes using 1/4 cup zucchini batter per pancake (only cook as many at a time as will fit comfortably in your pan; overcrowding will cause the pancakes to steam rather than brown).
  5. Press down slightly on the pancakes, cooking until browned, about 3 minutes. Flip and cook the other side until browned, about 2 minutes. Transfer cooked pancakes to a warm plate and continue making pancakes in batches until all the batter is used. Makes 2 pancakes per serving.


There's a wide variety of curry powders available; check East Indian markets for unusual and often fiery versions of this spice mix.