Like potato pancakes but with fewer carbs, these savory zucchini pancakes are the perfect side dish with grilled chicken or steak. Or, serve them with ranch dressing for an easy appetizer!
Zucchini Pancakes
My garden is always overflowing with zucchini this time of year. One of the best ways to use fresh zucchini is to make these easy zucchini pancakes. The batter is simple to whip up, and they cook up perfectly golden and crisp in minutes. Some of my other favorite zucchini recipes are these Waffled Zucchini Fritters, Parmesan Zucchini, Pasta with Creamy Zucchini Sauce, and Crustless Zucchini Pie.
Why This Zucchini Pancakes Recipe Is Worth Making
Not only are these easy to make, but they’re so versatile! Here’s why I love making crispy zucchini pancakes, and I hope you will, too.
- Only 4 ingredients are needed to make the fritters, plus a few fresh, flavorful herbs for flavor.
- Low in carbs. These make a tasty, summery, low-carb alternative to potato pancakes, which use similar ingredients.
- Eat them alone, or with meals. Zucchini pancakes are a favorite appetizer served with dressings, like ranch, and they make a wonderful side dish to mains like grilled chicken or steak.
Ingredients You’ll Need
With minimal ingredients, this zucchini pancakes recipe is very flexible, too. See the recipe card below for the exact measurements.
- Zucchini: Measure two cups of grated zucchini from about two medium zucchinis. You don’t need to peel the zucchini as it doesn’t affect the flavor or texture.
- Shallots: Finely chop two shallots.
- Herbs: Chop fresh parsley and chives.
- Eggs: You’ll need two large eggs to bind the ingredients.
- Cheese: Use a quarter cup of grated Parmesan. Another cheese, like pecorino, cheddar, or even feta can also be used.
- Flour: I use whole wheat flour, but all-purpose is fine to use.
How to Make Zucchini Pancakes
- Grate the zucchini using the large holes of a cheese grater and squeeze out the excess liquid. Place it in a large bowl.
- Make the Pancake Batter: Mix the flour, shallots, garlic, herbs, eggs, cheese, salt, and pepper with the zucchini. If the batter is too wet, add more flour, one tablespoon at a time.
- Cook the Pancakes: Heat a large skillet over medium heat and spray with oil. Drop tablespoons of batter into the pan and cook for about two minutes on each side until golden brown. Set aside and repeat the process with the remaining batter.
Why did my zucchini fritters fall apart?
Here are some tips to ensure your savory zucchini pancakes hold together.
- Too much liquid. Zucchinis have a high water content, so squeezing out the extra liquid before making these fritters is essential. If your batter looks too wet and isn’t thick enough, add more flour.
- The pan isn’t hot enough. If your skillet isn’t hot enough, the pancakes can stick to the pan. Before adding the batter to the skillet, make sure that the pan is heated to medium and then spray it with oil to prevent sticking.
Variations
- Zucchini: Use yellow squash instead of zucchini. If zucchini isn’t in season, try these cauliflower fritters.
- Flour: Substitute white whole wheat or all-purpose flour.
- Gluten-Free Zucchini Pancakes: Swap wheat flour for gluten-free, like Cup4Cup.
- Shallots: Sub red onion.
- Herbs: Swap either of the herbs for fresh basil, dill, or tarragon.
- Cheese: Sub shredded cheddar cheese for parmesan, or if you’re allergic, omit the cheese.
What to Serve with Zucchini Pancakes
These crispy pan-fried zucchini pancakes are the best side dish during the summer. I love them topped with tzatziki or drizzled with buttermilk ranch, served with grilled mains and more easy sides.
Add a main
Summer sides
How to Store Zucchini Pancakes
- Refrigerate leftover zucchini pancakes for up to 4 days.
- To reheat them, warm the pancakes in a skillet or pop them in the toaster.
- Freeze for up to 3 months.
More Zucchini Recipes You’ll Love
Zucchini Pancakes
Ingredients
- 2 packed cups grated zucchini, (from 2 medium zucchinis) squeezed of excess liquid
- 2 shallots, finely chopped
- 1/4 cup fresh chives
- 1/4 cup parsley, chopped
- 1 garlic clove, minced
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 6-8 tbsp whole wheat flour
- kosher salt and fresh pepper to taste
- olive oil spray
Instructions
- Grate zucchini using the large holes of a cheese grater and measure two cups. Dry it out by putting the zucchini on a clean dish towel or paper towels and squeezing. Then place it in a large bowl.
- Add flour, shallots, garlic, parsley, chives, eggs, cheese and season with salt and pepper.
- Heat a large skillet over medium heat and spray oil to cover pan.
- Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.
- Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 10 to 12 pancakes.