Zucchini pancakes with rice: crispy "gold in the pan" without meat recept

Name: Zucchini pancakes with rice: crispy "gold in the pan" without meat
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup rice; 2 zucchinis; 1 onion; 1 egg; 2 tbsp plain wheat flour (approx. 20 g); 1 tsp sweet red paprika; a pinch of ground hot pepper (to taste); salt to taste; vegetable oil for frying

Easy to prepare
4 serving
45 minutes

Jan, 17. 12. 2025

Print recipe

Looking for a quick, cheap and filling meatless lunch? These zucchini pancakes with rice are crispy on the outside, tender and juicy inside. They work great as a main course with a cold dip, but also as a side to a salad or soup. Anyone can make them.

For 4 serving

Ingredients

1 cup rice
2 zucchinis
1 onion
1 egg
2 tbsp plain wheat flour (approx. 20 g)
1 tsp sweet red paprika
a pinch of ground hot pepper (to taste)
salt to taste
vegetable oil for frying

Preparation procedure

Cook the rice: Thoroughly rinse the rice, salt it, cover with water and cook until soft. Let it cool slightly.
Prepare the zucchinis: Wash the zucchinis, grate them finely and squeeze thoroughly in a cloth to release as much juice as possible. Chop the onion finely.
Mix the mixture: Put the cooked rice, squeezed zucchinis, onion, egg, flour, paprika, hot pepper and salt into a bowl. Mix carefully – the mixture should be cohesive, not runny. If it is runny, add a little flour.
Fry the pancakes: Heat a thin layer of oil in a pan. Shape smaller patties and fry them on both sides over medium heat until golden and crispy. After frying, let them drain on paper towels.
Serving: Serve warm with garlic yogurt, herb dip or sour cream.

Total preparation time:

approx. 45–50 minutes (cooking rice 15–20 min, preparation 10 min, frying 15–20 min)

Servings:

4 servings (approx. 12–14 smaller pancakes)

Tips:

For extra crispiness, add 1–2 tbsp of breadcrumbs to the mixture.
If the zucchinis release a lot of juice, add another pinch of flour or let the mixture sit for 5 minutes and stir again.
A handful of chopped parsley or chives stirred in tastes great.

Conclusion

Zucchini pancakes with rice are ideal when you want to quickly feed the family without meat and at the same time let the seasonal zucchini shine. Thanks to the rice they hold together nicely, are tender and with a herb dip disappear from the plate in no time. Cook a double batch right away – they are excellent cold in a box for the road.