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Savory Zucchini Pancakes Recipe - Crispy, Tender, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium zucchinis (about 1 lb total), coarsely grated
  • 1 tsp kosher salt, plus more to taste
  • 2 large eggs
  • 1/2 cup all-purpose flour (or use 1:1 gluten-free blend)
  • 1/4 cup grated Parmesan (optional but recommended)
  • 2 scallions, thinly sliced (or 1/4 cup minced onion)
  • 1 garlic clove, finely minced or grated
  • 1/4 tsp black pepper
  • 1/4 tsp baking powder (for a lighter texture)
  • 2–3 tbsp olive oil or neutral oil for frying
  • Fresh herbs like dill, parsley, or basil, chopped (about 2 tbsp)
  • Lemon wedges and Greek yogurt or sour cream for serving

Method
 

  1. Grate the zucchini: Use the large holes of a box grater. Toss with 1 teaspoon salt and let it sit in a colander for 10 minutes to draw out water.
  2. Squeeze out moisture: Grab handfuls and squeeze firmly, or wrap in a clean kitchen towel and wring. Remove as much liquid as you can. Dry zucchini = crisp pancakes.
  3. Make the batter: In a bowl, whisk eggs. Stir in flour, Parmesan, scallions, garlic, pepper, baking powder, and herbs. Fold in the squeezed zucchini. The mixture should be thick and scoopable, not runny. If it’s loose, add 1–2 tablespoons more flour.
  4. Heat the pan: Set a large nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon oil and swirl to coat.
  5. Cook in batches: Scoop 2–3 tablespoons of batter per pancake. Flatten gently with a spatula to about 1/3 inch thick. Cook 3–4 minutes until edges are golden and the underside is crisp.
  6. Flip and finish: Add a little more oil if the pan looks dry. Cook another 2–3 minutes until cooked through. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt.
  7. Serve: Squeeze lemon over the top and add a dollop of Greek yogurt or sour cream. Eat hot for best texture.