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


Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

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