Like potato pancakes but with fewer carbs, these savory zucchini pancakes are the perfect summer side or appetizer. They pair beautifully with grilled chicken or steak, or serve them with a creamy dipping sauce like ranch or tzatziki for an easy starter.
Zucchini Pancakes
When zucchini is abundant from the garden, these quick fritters are one of the best ways to use it. The batter comes together in minutes, and the pancakes cook until golden and crisp. They’re light, flavorful, and adaptable—swap cheeses or herbs, and adjust the flour to get the right texture.
Why This Zucchini Pancakes Recipe Is Worth Making
These zucchini pancakes are quick, dependable, and highly versatile. They make a great low-carb alternative to potato pancakes and are a crowd-pleaser for summer gatherings.
- Few ingredients: The base uses just zucchini, eggs, a little flour, and cheese, with fresh herbs for brightness.
- Low in carbs: Compared with traditional potato pancakes, these keep carbs down while still delivering a satisfying texture.
- Flexible serving options: Serve them as an appetizer with a dip, or as a side alongside grilled meats and vegetables.
Ingredients You’ll Need
With minimal ingredients, this zucchini pancake recipe is flexible and forgiving. Use the recipe card below for exact measurements and to check nutrition information.
- Zucchini: About two medium zucchinis yields roughly two packed cups grated. No need to peel.
- Shallots: Finely chopped, or substitute a mild red onion.
- Fresh herbs: Parsley and chives add a bright finish; basil, dill, or tarragon also work.
- Eggs: Two large eggs bind the mixture.
- Cheese: Grated Parmesan adds savory depth; try pecorino, sharp cheddar, or omit for a dairy-free version.
- Flour: Whole wheat or all-purpose flour — add it gradually until the batter holds together. For gluten-free, use a 1:1 gluten-free flour blend.
- Seasoning and oil: Kosher salt, fresh pepper, and a neutral cooking spray or oil for frying.
How to Make Zucchini Pancakes
- Grate and dry the zucchini: Use the large holes of a box grater. Measure two packed cups, then place the shredded zucchini on a clean dish towel or paper towels and squeeze until mostly dry. Removing excess moisture prevents soggy fritters.
- Make the batter: In a large bowl combine the drained zucchini with flour, finely chopped shallots, minced garlic, chopped parsley and chives, eggs, grated Parmesan, salt, and pepper. Stir to combine. If the mixture seems too wet and won’t hold its shape, add additional flour one tablespoon at a time until the batter is cohesive.
- Cook the pancakes: Heat a large skillet over medium heat and coat with a thin layer of oil. Drop tablespoons of batter into the skillet, flattening each slightly with the back of the spoon. Cook 2 to 3 minutes per side, until the edges are set and both sides are golden brown. Transfer to a plate and keep warm while you finish the remaining batter. This recipe yields about 10 to 12 small pancakes.
Troubleshooting: Why did my zucchini fritters fall apart?
Here are a few common issues and how to fix them so your fritters stay intact and brown evenly.
- Too much liquid: Zucchini contains a lot of water. Be sure to squeeze out excess moisture well before mixing. If batter feels runny, add a little more flour until it holds together.
- Pan temperature: If the skillet isn’t hot enough the cakes may stick or break when flipped. Preheat the pan to medium, add oil, then test with a small drop of batter to ensure it sizzles on contact.
Variations
- Squash swap: Yellow summer squash can be used in place of zucchini.
- Different flours: White whole wheat or all-purpose flour both work. For gluten-free, use a reliable 1:1 gluten-free blend.
- Onion swap: Use finely diced red onion instead of shallots for a slightly sharper bite.
- Herbs and cheese: Change the herbs to basil, dill, or tarragon. Swap Parmesan for shredded cheddar or omit cheese for a dairy-free version.
What to Serve with Zucchini Pancakes
These crispy pan-fried zucchini pancakes are ideal in summer. Top them with tzatziki or a light buttermilk ranch for an appetizer, or serve as a side alongside grilled mains and seasonal vegetables. They also pair well with simple salads and grilled corn.
Suggested mains to pair with these pancakes
Grilled Salmon Bruschetta with Avocado — 20 mins
BBQ Chicken — 1 hr 30 mins
Grilled Steak with Tomatoes, Red Onion and Balsamic — 30 mins
Grilled Bruschetta Chicken — 15 mins
How to Store Zucchini Pancakes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm pancakes in a skillet over medium heat or pop them in a toaster for best texture.
- Freeze: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a skillet or oven.
More Zucchini Recipes You’ll Love
- Zucchini Casserole
- Sautéed Zucchini with Plum Tomatoes
- Zucchini Tots
- Zucchini Carpaccio
- Baked Zucchini Sticks
Zucchini Pancakes
Ingredients
- 2 packed cups grated zucchini (from about 2 medium zucchinis), squeezed of excess liquid
- 2 shallots, finely chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup parsley, chopped
- 1 garlic clove, minced
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 6–8 tablespoons whole wheat flour, more as needed
- Kosher salt and fresh pepper, to taste
- Olive oil spray or a drizzle of oil for frying
Instructions
- Grate zucchini on the large holes of a cheese grater. Measure two packed cups. Place the zucchini on a clean dish towel or several layers of paper towels and squeeze to remove as much liquid as possible. Transfer to a large bowl.
- Add the flour, chopped shallots, minced garlic, parsley, chives, eggs, and grated Parmesan. Season with salt and pepper and stir to combine. If the batter is still too wet, add flour one tablespoon at a time until it holds together.
- Heat a large skillet over medium heat and coat lightly with oil or spray. Drop tablespoons of batter into the skillet and flatten slightly with the back of a spoon.
- Cook about 2 to 3 minutes per side until golden brown and crisp. Transfer to a plate and keep warm. Repeat with remaining batter, spraying more oil as needed. Makes about 10 to 12 pancakes.
Nutrition (per serving)
Calories: 120 kcal, Carbohydrates: 14 g, Protein: 7.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 97 mg, Sodium: 135 mg, Fiber: 3 g, Sugar: 2.5 g
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