Zucchini Pancakes with Cilantro-Yogurt Sauce

Serves 8 (3-inch cakes)

Vegetables are a mainstay of a naturally gluten-free diet, and this recipe also meets the needs of those who have additional dietary restrictions. You’ll love these Zucchini Pancakes with Cilantro-Yogurt Sauce, which are also corn, nut and soy free.


  • 4 cups grated zucchini
  • 1 teaspoon sea salt
  • 1 small jalapeño pepper, seeds removed and minced
  • 1 bunch green onions, sliced thin
  • 2 tablespoons fresh cilantro, chopped
  • 1 large egg
  • ¼ cup tapioca starch
  • ⅓ cup brown rice flour
  • 1 teaspoon corn-free baking powder*
  • Freshly ground black pepper
  • ½ cup light olive oil, for frying
  • 1 cup plain Greek yogurt*
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch of sea salt


Place the grated zucchini in a colander set over paper towels. Sprinkle zucchini with the sea salt, tossing to evenly coat. Let zucchini stand for 30 minutes to drain, then wring out the zucchini by pressing it against the holes of the colander or squeezing in a clean tea towel.

Meanwhile, place the Greek yogurt, cilantro, lemon juice and sea salt in a small bowl. Stir until creamy.

Combine zucchini, jalapeño, green onions, cilantro, egg, tapioca starch, brown rice flour, baking powder and black pepper in a large mixing bowl. Stir until well-combined and a batter forms, 1-2 minutes.

Heat the oil in a large frying pan. When the oil is hot, drop large spoonfuls of batter in the pan. Using the back of the spoon, flatten the mounds of batter slightly. Fry for approximately 4 minutes per side or until they are a deep golden brown. Transfer to paper towels.

Serve with a dollop of Cilantro-Yogurt Sauce.

* Corn-free notes

  • Read labels carefully as some brands of yogurt may contain cornstarch or modified food starch (which is typically made from corn).
  • Hain brand baking powder is made with potato starch instead of cornstarch.
  • To make your own baking powder, mix ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder called for in a recipe.

Nutrition Analysis: 200 cal, 15 g fat, 25 mg chol, 350 mg sodium, 12 g carbs, 1 g fiber, 3 g sugar, 5 g protein.

Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at freeeatsfood.com.