Discover the joy of making homemade Zucchini Pancakes with this simple and delicious recipe. These pancakes are pan-fried to perfection, resulting in a crispy exterior and a tender, moist interior. In just about 30 minutes (time), you'll have a stack of these savory pancakes ready to devour. Stick around, and I'll guide you through each step, ensuring your Zucchini Pancakes turn out just right!
Making zucchini pancakes is a great way to use up an abundance of zucchini from your garden or local farmers' market.
I like to make a big batch on the weekend so that I have them easy to grab in the morning. You can just warm them back up or even eat them cold.
(See below for how to freeze zucchini pancakes as well as how to reheat them.)
Serve with your favorite toppings, such as tzatziki sauce, Greek yogurt, or sour cream, and get prepared for a party in your mouth!
- Zucchini is an incredibly versatile summer squash that lends itself well to a surprisingly wide array of preparation methods. When grated, zucchini releases a lot of water. For these pancakes, make sure to use a cheesecloth or clean dish towel to squeeze out as much liquid as possible from the zucchini before adding it to the batter. This will help ensure that your pancakes are light and fluffy, rather than soggy.
- Eggs are a natural binder and help to create a light and airy texture in these pancakes.
- Flour helps to bind the zucchini pancakes. You can use all-purpose flour or gluten-free flour.
- Green onions add a touch of flavor to the pancakes. For a more pronounced flavor, red onion is a great option.
- Parmesan cheese adds an umami flavor. You could also use cheddar cheese if desired.
- Sea salt and smoked paprika are added for flavor. Adjust the amount of salt to taste.
- Avocado oil (or another cooking oil of your choice) is used for frying the pancakes.
Tips and Tricks
- To avoid soggy zucchini pancakes, make sure to squeeze out as much liquid from the zucchini as possible before adding it to the batter.
- For a lighter pancake, use egg whites rather than whole eggs.
- If you are making these pancakes gluten-free, be sure to use a gluten-free flour.
- Green onions can be omitted if desired.
- The amount of salt can be adjusted to taste.
Frequently Asked Questions
What is the best way to shred zucchini for these pancakes?
For this recipe, you can use a hand grater or food processor with a grater attachment. I use a Breville Sous Chef Food Processor (and yes, it's worth every penny).
Can I substitute a low-carb flour?
Yes, if you want to make low-carb zucchini pancakes, you can use almond flour in this recipe. It may be a bit more fragile, but the recipe will still work well.
What is the best way to store zucchini pancakes?
These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving. You can also reheat them in the oven, an air fryer, or countertop toaster oven.
- To make Zucchini Pancakes with Feta, substitute 4 ounces crumbled feta for the Parmesan cheese.
- To make Zucchini Pancakes with coconut flour in place of gluten free flour, substitute an equal amount of coconut flour and increase egg whites by ¼ cup. (from 2 eggs)
- To make Zucchini Pancakes baked rather than fried, heat oven to 400 degrees. Place formed pancakes on a parchment lined baking sheet. Spray lightly with oil. Bake for 12 minutes, or until set. Flip. Bake another 12 minutes or until brown.
Zucchini pancakes are best enjoyed fresh, but they can also be stored for up to 3 days in a sealed and airtight container.
Freezing and Re-heating Instructions
How to Freeze Zucchini Pancakes - To freeze, allow to cool and then place in the refrigerator for at least an hour. Stack with parchment paper between them and place in a freezer bag. Freeze for up to one month.
How to Reheat Zucchini Pancakes - Heat in a 400-degree oven for 15 minutes.
How To Make Zucchini Pancakes
First, start by shredding the zucchini. You can use a hand grater or food processor with grater attachment.
Next, it's time to squeeze out as much liquid as possible from the zucchini. I like to do this by placing the shredded zucchini in a cheesecloth or clean dish towel and wringing it out over the sink.
Once you've squeezed out all of the liquid, add the zucchini to a medium bowl along with egg, flour, green onions (if using), Parmesan cheese, salt, and paprika. Stir until everything is evenly combined.
Form the batter into small pancakes and then heat enough oil to coat the bottom of your skillet over medium high heat.
Cook for 5 minutes per side, flipping only once the edges start to brown and a crust has formed.
Serve with Greek yogurt, sour cream, or red onion (if desired).
More Zucchini Recipes
- Explore a delightful breakfast or brunch option with our Zucchini Frittata, a dish that marries the freshness of zucchini with the richness of eggs and cheese
- For a creative, low-carb pasta alternative, try our Zucchini Ravioli — it's a clever way to enjoy the flavors of traditional ravioli while incorporating more veggies into your meal (recipe not provided in context).
- If you're looking for a hearty, plant-based snack, our Zucchini Quinoa Fritters are a must-try, combining the goodness of zucchini and the protein power of quinoa into crispy, golden brown delights.
- And for a simple yet flavorful side dish, don't miss our Grilled Zucchini recipe, where the humble zucchini gets a smoky makeover on the grill, perfect for summertime barbecues
30-Minute Zucchini Pancakes
- In a medium bowl combine zucchini, egg whites, flour, green onions, Parmesan, salt and paprika. Stir to combine. Form into patties about ¼ cup each.
- Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
- Serve with Greek yogurt, sour cream and red onion if desired.