California Wild Rice and Zucchini Pancakes

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Wild rice is such a versatile whole grain that it can even be used in pancakes!

Makes 4-6 servings

  • 1/2 pound Zucchini, coarsely grated
  • 1 1/2 cups Cooked California Wild Rice
  • 1 clove garlic, minced
  • 2 teaspoon lemon zest, grated
  • 2 Tablespoon fresh basil chopped
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 Tablespoon flour
  • 1 Tablespoon Olive Oil
  • Grated Parmesan cheese
Cooking Instructions:

Place zucchini in several thicknesses of paper towels; squeeze out excess moisture. In a bowl, combine zucchini with next seven ingredients.

In a large non-stick skillet or griddle, heat ½ tablespoon oil over medium heat. Spoon heaping tablespoons of batter into skillet, about 4 inches apart, flattening each for form a 3-inch pancake.

Cook, turning once, until golden for about 15 minutes on each side. Transfer to plate; keep warm. With remaining oil and batter, cook remaining pancakes. Sprinkle with Parmesan cheese.

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Always in Season


The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:

Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.