Ugly Produce. Delivered.

Savory Shredded Vegetable Pancakes

Photo by Shannon Douglas

Photo by Shannon Douglas

Recipe by Jill Lightner. Excerpted with permission from Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home (Skipstone, October 2018) by Jill Lightner.

Vegetable fritters are one of the easiest and most fun ways to use up veggies that you probably already have lying around your fridge. These ones have a lot in common with latkes and are more of a flat vegetable fritter than an American-style pancake. To save time, you can use the larger holes on a box grater to do the shredding, but a food processor will be quicker. You can also use all carrots or all zucchini if you prefer—the total weight of the vegetables should be about one and a half pounds.


  • 1 pound zucchini (2 small), grated

  • 2 carrots, grated

  • 1/2 tsp salt

  • 2 shallots, minced

  • 1/4 c all-purpose flour

  • 1/4 tsp dried thyme

  • 1/4 tsp ground cumin

  • 2 tsp freshly grated lemon zest

  • 2 large eggs, beaten

  • About 2 tsp olive oil, for frying

  • Plain yogurt or sour cream, for serving


  1. In a colander, toss together the zucchini, carrots, and salt. Put the colander in the sink and let sit for 10 minutes. Using a clean dish towel, squeeze out as much moisture from the vegetables as possible.

  2. In a large bowl, combine the zucchini, carrots, and shallots. Sprinkle on the flour, thyme, cumin, and lemon zest and toss to combine. Add the eggs and mix well.

  3. Heat about 1/2 teaspoon oil in a large skillet or sauté pan over medium heat. Scoop 1/4 cup batter into the pan and flatten into a pancake shape.

  4. Cook until the pancakes are golden brown on both sides, flipping once, 5 to 8 minutes per side. Drain on paper towels.

  5. Repeat with the remaining batter. Serve with a dollop of yogurt alongside.

Recipe Notes

Other vegetables that make good fritters include broccoli (stems and all!), cauliflower, leafy greens like chard or kale, and sweet potatoes. To make them pop, try garnishing with any leftover fresh herbs that you have around, like dill, parsley, or cilantro. These fritters don’t freeze well but will keep for up to 4 days in the fridge. We recommend reheating them in the oven or a toaster oven for the best texture.