California Wild Rice and Zucchini Pancakes

Email This Page

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.

Print Friendly
Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

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