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.

These have a lot in common with latkes and are more of a flat vegetable fritter than an American-style pancake. 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

These fritters don’t freeze well but will keep for up to 4 days in the fridge; reheat them in a toaster oven.