Easy Zucchini Pancakes

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Zucchini Pancakes are the perfect way to enjoy the perfect vegetable, zucchini! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfectly delicious bites.

Serve the these veggie pancakes with a dollop of sour cream or marinara sauce for the perfect healthy appetizer or side dish!

Stacked Zucchini Pancakes

Zucchini Pancakes or Fritters

I love making all types of fritters and pancakes  from Salmon cakes to mashed potato cakes. These zucchini fritters have officially joined the team.

I usually think of fritters as a crisp deep fried item, almost like hush puppies. Zucchini has a lot of moisture giving these zucchini pancakes are a texture that is a cross between a pancake and a fritter; golden and crisp on the outside and soft and tender in the middle.

Zucchini is over 90% water so in these pancakes, I pre-cook the zucchini to remove the moisture and squeeze out any remaining moisture.  Many people salt the zucchini but I prefer the method of cooking the zucchini first (along with the white onion).

Easy Zucchini Pancakes with side of marinara sauce

How To Shred Zucchini

When you make zucchini pancakes, shredding the zucchini helps to keep it thin enough to shape them. I use the large side of a standard box cheese grater to shred zucchini.

You don’t need to worry about peeling zucchini before you shred it as the peel softens a ton when it is cooked. You will hardly notice it in your dish.

Stack of Zucchini Pancakes

How To Make Zucchini Pancakes

When we make zucchini pancakes, cook the shredded zucchini first to eliminate some of the water. This keeps the pancakes from becoming soggy and helps to hold them together while they cook.

Mix your ingredients and drop about 1 ½ tablespoons into the hot pan. Cook ‘em for about 5 minutes on each side or until you see a beautiful crispy and caramelized exterior!

Serve zucchini pancakes with an array of dipping sauces like pico de gallo, sour cream, hot sauce… there’s no wrong answer here!

More Zucchini Faves

Stacked Zucchini Pancakes
5 from 11 votes
Review Recipe

Easy Zucchini Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 pancakes
These zucchini pancakes are the perfect way to enjoy this colorful vegetable! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfect zucchini pancakes. 

Ingredients

  • 2 large zucchini or 3 small
  • 1 clove garlic
  • 2 tablespoons olive oil divided
  • 2 eggs
  • cup flour
  • 1 teaspoon baking powder
  • cup mozzarella cheese
  • ½ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ cup parmesan cheese shredded

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Instructions

  • Cook shredded zucchini in a non-stick pan until tender, about 5 minutes.  Cool and using cheesecloth or a tea towel, squeeze out as much moisture as possible.
  • In a medium bowl combine the flour, seasonings and cheeses. Add zucchini and egg.
  • Heat 1 tablespoon olive oil in a frying pan over medium high. Drop zucchini mixture by large tablespoons into hot oil. Spread to 3" circles.
  • Fry about 3-4 minutes on each side flipping as needed.
  • Serve warm with sour cream or tomato sauce.

Nutrition Information

Serving: 1pancake, Calories: 66, Carbohydrates: 4g, Protein: 3g, Fat: 3g, Cholesterol: 29mg, Sodium: 168mg, Potassium: 191mg, Sugar: 1g, Vitamin A: 180IU, Vitamin C: 9.7mg, Calcium: 82mg, Iron: 0.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Side Dish
Cuisine American

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Stack of Zucchini Pancakes with a title

 

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I made it twice. The first time it was good but I thought it was missing something. The second time I added pesto and it was amazing…the missing ingredient!

    1. This will be approximately 2 cups of grated zucchini. I haven’t tried the recipe with frozen zucchini, but it should work if you make sure to squeeze out all of the moisture. Let us know if you try it Dorothy!

    1. I’ve only made the recipe as written, so can’t say for sure. Maybe another reader can help. Let us know if you try it Andrea!

  2. OMG made for years. These are way better, could eat the whole bunch. Nice instead of potatoes healthier too next Time will make a double batch had with sour cream 5 stars

  3. These were delicious and a huge hit! I didn’t have any mozzarella so used pepper jack cheese instead we like things a bit spicy so it was a good substitution for us. I also added about 1/4 cup of Italian seasoned panko crumbs for more binder. We even enjoyed them cold in the morning for breakfast! I’m already being asked to make them again!5 stars

    1. Hi Angelina, our nutrition information is based on one pancake = one serving! :)