Nothing captures the flavor of a Polish summer quite like Polish Zucchini Pancakes, also known as placki z cukinii. Crispy on the outside and tender on the inside, these savory pancakes are a staple of Polish kitchens during zucchini season. This dish is beloved not just for its simplicity but also for its ability to turn fresh garden produce into something satisfying and comforting.

Unlike heavier fried dishes, placki z cukinii are light, fragrant, and easily adaptable. Whether served for brunch, as a side dish at dinner, or as a quick snack, their versatility is unmatched. Zucchini is low in calories and high in fiber and nutrients, making it a star ingredient. According to Healthline, zucchini also supports healthy digestion and is rich in antioxidants.

This dish isn’t just about the food—it’s deeply rooted in Polish culinary traditions. These pancakes reflect the country’s reliance on simple ingredients that deliver bold flavors. They also share the stage with dishes like pierogi, gołąbki, and barszcz. To understand how such humble dishes shaped Polish cuisine, check out this brief history of Polish cuisine.

What Are Polish Zucchini Pancakes?

Polish Zucchini Pancakes, or placki z cukinii, are a cousin of the better-known placki ziemniaczane (potato pancakes). But instead of grated potatoes, these pancakes feature shredded zucchini—bringing a milder flavor and a softer texture.

They are typically:

Shallow-fried in a mix of butter and olive oil
Made with a simple batter of grated zucchini, onion, eggs, and flour
Served with a dollop of sour cream, Greek yogurt, or garlic sauce
Crisped to golden-brown perfection

Traditionally enjoyed during late summer when zucchini is at its peak, these pancakes can be part of any meal—breakfast, lunch, or dinner.

Why You’ll Love This Recipe

Crispy on the outside, tender on the inside
Uses up excess summer zucchini
Easy to make in under 30 minutes
Vegetarian and customizable (vegan and gluten-free options below!)
Perfect as a snack, appetizer, or side dish

Key Ingredients

To make truly authentic Polish Zucchini Pancakes, gather the following:

Zucchini (2 medium): Grated and squeezed to remove moisture
Small onion (1): Grated for depth and sweetness
Garlic (2 cloves): Minced for robust flavor
Eggs (2 large): To bind the mixture
All-purpose flour (½ cup): Creates the pancake structure
Salt and pepper (¼ tsp each): Essential seasonings
Butter + Olive Oil (2 tbsp each): Used together for optimal frying

Optional add-ins:

Fresh dill or chives for herbaceous notes
Parmesan or feta for a cheesy twist
Red pepper flakes for heat

Step-by-Step Recipe

1. Prepare the Zucchini

Grate the zucchini and place in a clean kitchen towel
Wring out as much water as possible

2. Make the Batter

In a large bowl, mix the zucchini, onion, garlic, eggs, flour, salt, and pepper
Stir until the mixture is thick but still scoopable

3. Heat the Skillet

In a nonstick skillet, heat the butter and olive oil over medium-high heat

4. Cook the Pancakes

Drop spoonfuls of batter into the skillet
Flatten slightly with the back of a spoon
Cook 2–3 minutes per side until golden brown

5. Drain and Serve

Transfer pancakes to a paper towel-lined plate to remove excess oil
Serve hot with a dollop of your favorite sauce

Expert Tips for Perfect Pancakes

Drain zucchini thoroughly – Too much moisture leads to soggy pancakes
Use fresh garlic – It gives more depth than garlic powder
Mix butter with olive oil – Better flavor and higher smoke point
Don’t overcrowd the pan – Cook in batches to ensure crispiness

How to Serve Polish Zucchini Pancakes

These pancakes are best served hot, straight from the skillet. Popular accompaniments include:

Greek yogurt or sour cream
Garlic-dill sauce
A side salad for a light lunch
With pierogi or gołąbki for a full Polish feast
Topped with a poached egg for breakfast

Storage & Reheating Tips

Refrigerate leftovers for up to 3 days in an airtight container
Freeze pancakes with parchment paper between layers (good for 2 months)
Reheat in a skillet, oven (350°F for 10 min), or air fryer for max crisp

Variations and Substitutions

Vegan: Use flax eggs and skip the butter
Gluten-free: Substitute flour with GF blend or chickpea flour
Low-carb: Try almond or coconut flour
Cheesy version: Add grated Parmesan or crumbled feta
Spicy twist: Mix in red pepper flakes or chopped chili
Regional twist (Fuczki): Replace zucchini with finely chopped sauerkraut

FAQs About Polish Zucchini Pancakes

Can I make these ahead of time?
Yes! You can refrigerate the batter up to 24 hours or freeze cooked pancakes.

Can I bake them instead of frying?
Absolutely. Spoon batter onto a parchment-lined baking sheet and bake at 400°F for 15–20 minutes, flipping halfway through.

How do I keep them crispy?
Squeeze all moisture from zucchini, avoid overcrowding the skillet, and drain on paper towels.

What can I serve them with?
Greek yogurt, sour cream, dill sauce, poached eggs, pierogi, or salads.

Are they kid-friendly?
Yes! They’re mild, crispy, and great for sneaking in veggies.

A Cultural Note on Placki in Poland

In Poland, pancakes—or placki—come in many forms. From potato to sauerkraut to zucchini, these simple fried cakes are a comforting part of the national menu. They’re often served during family gatherings or as weekday comfort food. Polish Zucchini Pancakes may not have the fame of pierogi, but they offer the same heartwarming flavor and cultural nostalgia.

Nutritional Snapshot (Per Serving)

Calories: ~180
Carbohydrates: 14g
Protein: 6g
Fat: 12g
Fiber: 2g
Sugar: 3g

Final Thoughts

Polish Zucchini Pancakes are a beautiful example of how simple, seasonal ingredients can come together to make something truly comforting. Whether you’re new to Polish cooking or looking to reconnect with traditional flavors, this recipe is a must-try. Customize them to your liking—vegan, gluten-free, cheesy, or spicy—and serve them hot with your favorite sauce.