Guilt-Free Delicacy

Zucchini Pancakes with Herbed Creme Fraiche

Average: 5 (4 votes)
(4 votes)
Zucchini Pancakes with Herbed Creme Fraiche
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Health Score:
82 / 100
40 min.

Healthy, because

Even smarter

Nutritional values

Zucchini is a low calorie, summer vegetable that is full of so many nutrients. Additionally, the carbs from the potatoes provide plenty of energy, and the herbed creme fraiche provides calcium. This is such a tasy way to serve zucchini, even your kids will be so excited to eat their veggies!

These zucchini pancakes are the perfect appetizer, snack, or even main dish for vegetarians and non vegetarians alike. They go perfectly on the side of some grilled chicken or steak. If you want to add variation, you can mix up the spices in the patties and make something like zucchini curry pancakes or zucchini paprika pancakes. 

1 serving contains
(Percentage of daily recommendation)
Calorie461 cal.(22 %)
Protein10 g(10 %)
Fat33 g(28 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.9 μg(5 %)
Vitamin E7.8 mg(65 %)
Vitamin K14.5 μg(24 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate55 μg(18 %)
Pantothenic acid1 mg(17 %)
Biotin9.3 μg(21 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C40 mg(42 %)
Potassium781 mg(20 %)
Calcium113 mg(11 %)
Magnesium48 mg(16 %)
Iron2.8 mg(19 %)
Iodine16 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids15.8 g
Uric acid44 mg
Cholesterol173 mg
Complete sugar5 g


18 ozs Zucchini
18 ozs waxy potatoes
2 eggs
1 Tbsp Pastry flour
freshly ground peppers
vegetable oil (to saute)
For the herbed creme fraiche
10 ozs Crème fraiche
2 Tbsps Whipped cream
1 Tbsp lemon juice
freshly ground peppers
1 garlic clove
3 Tbsps very finely chopped Fresh herbs (as desired)
How healthy are the main ingredients?
potatoZucchiniWhipped creameggsaltNutmeg

Preparation steps


Rinse the zucchini, trim the ends and grate on the large holes of a box grater, Transfer to a colander and let drain. Peel the potatoes, rinse and finely grate. With your hands, squeeze the zucchini  to remove as much liquid as possible. Transfer to a bowl along with the potatoes, eggs and flour. Season with salt, pepper and nutmeg and mix well.


Heat the oil in a large skillet and working in batches, drop the zucchini mixture by tablespoons into the pan. Flatten the pancakes with a spatula and saute until golden brown on both sides.


For the herbed creme fraiche: With an electric hand mixer, beat  together the creme fraiche, lemon juice and cream and season with salt and pepper. Peel the garlic and crush with a garlic press and fold it into the creme fraiche mixture along with the chopped herbs.


Serve the zucchini pancakes with the creme fraiche and ground pepper to taste.