Zucchini pancakes are a delicious, savory alternative to traditional pancakes, packed with shredded zucchini, herbs, and a hint of garlic. They’re quick to whip up, kid-friendly, and a smart way to sneak more vegetables into your meals. Whether you serve them as a snack, appetizer, or light lunch, zucchini pancakes never disappoint.
Why You Will Love This Recipe
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Great Use of Summer Zucchini – Ideal for when your garden is overflowing with zucchini.
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Healthy and Nutritious – Low in carbs, high in fiber, and loaded with vitamins.
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Crispy on the Outside, Tender on the Inside – A satisfying texture in every bite.
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Versatile and Customizable – Add cheese, spices, or even other veggies to switch things up.
Ingredients List
Here’s what you need to make these savory zucchini pancakes:
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2 medium zucchinis, grated
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1 teaspoon salt
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2 large eggs
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1/4 cup all-purpose flour (or substitute almond flour for low-carb)
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1/4 cup grated Parmesan cheese
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2 cloves garlic, minced
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1/4 teaspoon black pepper
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1/4 teaspoon baking powder
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2 tablespoons chopped green onions or chives
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2 tablespoons chopped fresh herbs (dill, parsley, or basil)
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Olive oil or vegetable oil, for frying
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
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Servings: 4
Step-by-Step Instructions for Zucchini Pancakes
Step 1: Prepare the Zucchini
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Grate the zucchini using a coarse grater. Sprinkle it with salt and let it sit in a colander for 10 minutes to draw out excess water.
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After 10 minutes, use a clean kitchen towel or paper towels to squeeze out as much liquid as possible. This ensures your pancakes stay crispy, not soggy.
Step 2: Mix the Batter
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In a large bowl, combine the eggs, flour, Parmesan cheese, garlic, pepper, baking powder, green onions, and fresh herbs.
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Add the squeezed zucchini to the mixture and stir until well combined.
Step 3: Cook the Pancakes
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Heat a non-stick skillet or griddle over medium heat and add a tablespoon of oil.
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Scoop about 1/4 cup of batter per pancake into the skillet, flattening them slightly with the back of a spoon.
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Cook for 3–4 minutes per side or until golden brown and crispy.
Step 4: Drain and Serve
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Transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil.
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Serve warm with sour cream, yogurt, or your favorite dipping sauce.
Tips for Perfect Zucchini Pancakes
Get Rid of Excess Moisture
This is the most important step. Use cheesecloth or your hands to squeeze the shredded zucchini until it’s almost dry. Wet zucchini will make your batter too loose and result in soggy pancakes.
Don’t Overcrowd the Pan
Cook in batches to give each pancake enough space to crisp up around the edges.
Adjust the Consistency
If your batter feels too wet, add a little more flour, a tablespoon at a time, until it holds together when scooped.
Flavor Variations
Add Cheese
Try mozzarella, cheddar, or crumbled feta for a cheesy twist.
Spice It Up
Add red chili flakes, cumin, or paprika for a kick of flavor.
Include Other Veggies
Grated carrots, corn, or chopped spinach can be great additions to the batter.
Make-Ahead and Storage
How to Store
Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat in a skillet over low heat to keep them crispy, or use an oven or toaster oven. Microwaving is not recommended as it makes them soggy.
Can You Freeze Them?
Yes, zucchini pancakes freeze well. Let them cool completely, then layer with parchment paper and store in a freezer-safe container or ziplock bag for up to 2 months. Reheat directly from frozen.
Serving Suggestions
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With a Dollop of Sour Cream or Greek Yogurt – A creamy, tangy topping.
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With a Side Salad – Serve with arugula, tomatoes, and a drizzle of balsamic glaze.
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As a Side Dish – Goes perfectly with grilled meats or roasted chicken.
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For Breakfast – Top with a poached or fried egg for a wholesome breakfast.
Gluten-Free and Low-Carb Options
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Substitute almond flour or chickpea flour for all-purpose flour to make them gluten-free.
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You can also use coconut flour, but reduce the quantity as it absorbs more moisture.
Can You Bake Zucchini Pancakes?
Yes, you can! Preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, and lightly oil it. Scoop the batter onto the sheet and flatten slightly. Bake for 15–20 minutes, flipping halfway through, until both sides are golden.
Nutritional Benefits of Zucchini
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Low in Calories – Great for weight management.
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Rich in Antioxidants – Especially lutein and zeaxanthin for eye health.
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Good Source of Vitamin C and Potassium – Supports immune function and heart health.
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High Water Content – Helps with hydration and digestion.
Common Mistakes to Avoid
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Skipping the Moisture Removal Step – Leads to soggy pancakes.
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Using Too Much Oil – Can make the pancakes greasy.
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Overmixing the Batter – Results in tough, dense pancakes.
Kid-Friendly Zucchini Pancakes
Kids love finger foods, and these pancakes are perfect. You can shape them into smaller rounds or even fun shapes using molds. Serve with ketchup or honey mustard sauce to make them extra appealing.
FAQs
Can I make the batter ahead of time?
Yes, but it’s best to cook the pancakes soon after mixing. If you want to prep ahead, grate and drain the zucchini and refrigerate it separately. Combine with other ingredients just before cooking.
Can I use frozen zucchini?
You can, but thaw it completely and squeeze out all the liquid before using. Fresh zucchini provides better texture.
How do I make them crispier?
Use less moisture in your batter and cook in a hot skillet with a thin layer of oil. For extra crisp, use a cast iron pan.
Conclusion
Zucchini pancakes are a flavorful, healthy, and satisfying dish that you can enjoy any time of the day. Whether you serve them as a light breakfast, a tasty side, or a snack, they’re bound to be a hit. They’re incredibly easy to customize, store, and reheat, making them a reliable go-to recipe in any kitchen.