This Zucchini Pancakes Recipe has been a family favorite for years because it’s a simple and delicious way to turn fresh zucchini into a meal everyone enjoys.
Crispy on the outside, soft in the middle, and ready in under 30 minutes.
Busy weeknights, healthy breakfasts, and quick lunches are all good reasons to make a batch. They come together with basic pantry ingredients and cook in just minutes.
These work as a side dish with grilled chicken or fish, a healthy side dish, or as a light lunch on their own. Serve them warm with sour cream or plain yogurt.
The one thing that matters most is squeezing the moisture out of the zucchini before you mix the batter (skip that step and you’ll end up with something pale and soft instead of crispy).
It takes about 10 extra minutes of prep. But it’s the difference between pancakes that crisp up properly and ones that steam through.
If you love this, you’ll also want to try:
Crispy Air Fryer Zucchini Chips with Parmesan
Homemade Ground Chicken Patties – Juicy & Tender
Grilled Ratatouille Pasta Salad with Balsamic Vinaigrette
Ingredients You’ll Need
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Ingredients
2 medium zucchini, grated (about 2 cups)
1 teaspoon kosher salt
2 large eggs
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh dill or parsley, chopped
1/4 teaspoon black pepper
2 tablespoons olive oil, for frying
Sour cream or plain yogurt, for serving
The list is short and relies on pantry staples. Parmesan is the better pick over mozzarella here (it’s drier and has more concentrated flavor, which matters when you’re working to keep the moisture down).
A 1:1 gluten-free flour blend works fine as a swap, and dried herbs can stand in for fresh when that’s what you have.
Step-by-Step Guide
The grating and squeezing at the start is the real work. After that, the rest goes quickly. Most of the active time is at the stove, and once you get the hang of flipping them, the batches go fast.
Directions
- Grate both zucchini on the large-hole side of a box grater directly into a colander set over a large bowl.
Toss with 1 teaspoon of kosher salt so it’s evenly distributed, then let it sit for at least 10 minutes (the salt draws the water out of the cell walls).
After 10 minutes, transfer to a clean kitchen towel, gather the edges up, and twist hard to wring out as much liquid as you can.
Open it up, fluff the zucchini a little, then squeeze again.
It should feel nearly dry before it goes into the batter. - In a large mixing bowl, combine the squeezed zucchini, eggs, flour, Parmesan, minced garlic, chopped herbs, and black pepper.
Mix with a fork or wooden spoon until the batter is uniform and you don’t see any dry streaks of flour.
The texture should be thick and scoopable, not pourable or runny.
If it looks too loose after combining everything, add flour one tablespoon at a time and stir until a heaping spoonful holds its shape when lifted.
A batter that’s too wet will spread flat and steam in the pan instead of crisping up. - Pour 2 tablespoons of olive oil into a large skillet and set it over medium heat.
Let the oil heat until it shimmers across the surface but doesn’t start smoking, about 2 minutes.
Test by dropping a tiny bit of batter into the oil (if it sizzles actively on contact, you’re ready to go).
If there’s no sizzle, wait another 30 seconds and test again.
Starting with a properly hot pan is what gives you the golden crust. - Drop heaping tablespoons of batter into the oil, spacing them about 2 inches apart, then press each one down gently with the back of a spatula to flatten it slightly.
Leave them completely alone for 3 to 4 minutes until the bottom is deep golden brown and the edges look set.
Flip each one carefully, just once, and cook the second side another 3 to 4 minutes.
Work in batches and don’t crowd the pan (too many at once brings the oil temperature down and you’ll end up with soft pancakes instead of crispy ones).
Add a small drizzle of oil between batches if the pan looks dry. - Transfer each batch to a plate lined with paper towels as it finishes.
Let them rest for about a minute before serving, which helps the structure firm up slightly.
Serve warm with a generous spoonful of sour cream or plain yogurt on the side.
Fresh herbs scattered on top, another crack of black pepper, and that’s it.
They’re best eaten within a few minutes of coming off the pan, while the edges are still at peak crispiness.
- Serve u0026 Enjoy!
Important Recipe Notes
- Squeeze the zucchini really hard. Not just a gentle squeeze. Use a clean kitchen towel and really wring it out. The grated zucchini should feel dry, almost compact, before it goes into the batter. If there’s still liquid pooling in the bowl after you mix everything together, the pancakes will steam in the pan rather than crisp up and you won’t get the texture you’re after. When in doubt, squeeze more.
- The salting step is not optional. Kosher salt draws the liquid out of the zucchini before cooking. Let it sit the full 10 minutes, and give it another squeeze right before mixing the batter. If you skip it or rush it, you’ll have extra moisture in the batter no matter how hard you squeeze after.
- Medium heat the whole time. High heat will char the outside before the center cooks through. The pancakes also won’t puff and set properly at high heat, so you get uneven cooking on top of a burned exterior. Keep it at medium throughout each batch, even if it feels like it’s taking longer than expected. The 3 to 4 minutes per side is about right.
- Flatten them right away. Press each pancake down gently with a spatula within the first 30 seconds of it hitting the pan. A flatter pancake has more surface contact with the oil, which means a crispier crust and more even cooking. Once they start to set, you can’t reshape them.
- These reheat well in the oven. Lay them in a single layer on a baking sheet and heat at 375 degrees F for 8 to 10 minutes. They come back close to fresh-crispy. The microwave also works but softens the texture considerably.
- Make-ahead note. You can grate and salt the zucchini up to a few hours ahead, keep it squeezed dry in a covered bowl in the fridge, and then mix the full batter fresh just before cooking. Don’t mix the full batter ahead and try to hold it. As it sits, the zucchini continues releasing moisture into the batter, and you’ll lose the structure you worked to build.
- Swap ideas. Crumbled feta instead of Parmesan adds a slightly tangy, briny flavor that works very well. A pinch of red pepper flakes gives them a little heat. Finely chopped scallions stirred in alongside the garlic are a nice addition too.
Zucchini Pancakes
Course: Recipes4
servings15
minutes20
minutes180
kcalIngredients
2 medium zucchini, grated (about 2 cups)
1 teaspoon kosher salt
2 large eggs
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh dill or parsley, chopped
1/4 teaspoon black pepper
2 tablespoons olive oil, for frying
Sour cream or plain yogurt, for serving
Directions
- Grate zucchini, toss with salt, let sit 10 minutes, then squeeze dry in a kitchen towel.
- Combine squeezed zucchini with eggs, flour, Parmesan, garlic, herbs, and pepper until a thick batter forms.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Drop batter by spoonfuls, flatten slightly, and cook 3 to 4 minutes per side until golden brown.
- Drain on paper towels and serve warm with sour cream or yogurt and fresh herbs.
Notes
- After grating the zucchini, place it in a clean kitchen towel and squeeze out as much liquid as possible. This helps the pancakes become crispy instead of soggy.
- Cook over medium heat. If the heat is too high, the outside may brown before the inside is fully cooked.
- Flatten the pancakes slightly. This helps them cook evenly and develop a golden, crispy exterior.
- Work in batches. Avoid overcrowding the pan so the pancakes crisp up properly.
