Zucchini pancakes (also called zucchini fritters) are a savory, crispy way to use up extra zucchini — grated zucchini mixed with egg, a little flour, and seasoning, then pan-fried until golden brown. They make a great side dish, appetizer, or light meal, especially topped with a dollop of sour cream or a squeeze of lemon.
Why Zucchini Pancakes Are Worth Making
These pancakes come together quickly with simple ingredients, and they’re a great way to use up a zucchini glut without turning to another loaf of bread. The key to getting them crispy rather than soggy is properly draining the zucchini before mixing the batter — a step that’s simple but essential.
Ingredients
- 2 medium zucchini, grated (about 3 cups)
- 1 teaspoon salt, for drawing out moisture
- 2 large eggs
- ⅓ cup all-purpose flour
- ¼ cup grated parmesan cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional, for extra flavor)
- Vegetable or olive oil, for frying
For serving
- Sour cream or plain Greek yogurt
- Fresh lemon wedges
- Fresh dill or chives, chopped
Equipment
- A box grater
- A colander or fine-mesh strainer
- A clean kitchen towel or cheesecloth
- A large skillet
- A mixing bowl
Instructions
Step 1: Grate and salt the zucchini
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a colander set over a bowl, sprinkle with the salt, and toss to combine. Let it sit for 10-15 minutes to draw out excess moisture.
Step 2: Squeeze out the liquid
Transfer the salted zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible — this step is essential for crispy pancakes rather than soggy ones. You’ll be surprised how much liquid comes out.
Step 3: Make the batter
In a mixing bowl, combine the drained zucchini, eggs, flour, parmesan cheese, green onions, garlic, black pepper, and garlic powder (if using). Stir until everything is evenly combined into a thick batter.
Step 4: Heat the oil
Heat about 2-3 tablespoons of oil in a large skillet over medium heat until shimmering.
Step 5: Cook the pancakes
Scoop about 2-3 tablespoons of the zucchini mixture per pancake into the hot skillet, flattening slightly with the back of a spoon. Cook in batches to avoid overcrowding, for 3-4 minutes per side, until golden brown and crisp. Add more oil to the pan between batches as needed.
Step 6: Drain and serve
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve warm, topped with a dollop of sour cream, a squeeze of lemon, and fresh dill or chives.
Tips for the Best Zucchini Pancakes
- Don’t skip salting and draining the zucchini — this is the single most important step for crispy, non-soggy pancakes.
- Keep the pancakes small and thin so they cook through and crisp up properly.
- Don’t overcrowd the pan, which can lower the oil temperature and lead to greasy, unevenly cooked pancakes.
- Keep cooked pancakes warm in a low oven (around 200°F) while you finish cooking the rest of the batches.
- Add shredded carrot for extra color and a slightly sweeter flavor.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to help restore some crispness — microwaving will make them soft.
Final Thoughts
Zucchini pancakes are a quick, savory way to use up a zucchini surplus, and the crispy edges paired with a cool, tangy topping make them hard to stop eating. They come together in about 30 minutes and work well as a side dish, appetizer, or light lunch.
