If you’re looking for a way to use up extra summer squash or simply want a light, savory treat, Easy Crispy Zucchini Pancakes are the answer. These golden fritters are crisp on the outside, tender on the inside, and bursting with fresh flavor. Perfect as an appetizer, snack, or side dish, they come together in under 30 minutes and deliver maximum flavor with minimal ingredients.

Not only are they delicious, but they’re also packed with nutrients. Zucchini is low in calories and rich in vitamin C, potassium, and fiber. For those curious about the full nutritional breakdown, you can view it on the USDA’s FoodData Central, which outlines the health benefits of this versatile vegetable.

The real magic of these pancakes lies in achieving that perfect crispy texture. Understanding the science behind achieving that crispiness can make a big difference in the outcome of your dish. For a deep dive into why certain batters brown better and hold together more firmly, check out the Science of Crispiness by Serious Eats.

Why You’ll Love These Zucchini Pancakes

Crispy and golden on the outside
Tender and flavorful on the inside
Packed with fresh herbs and lemon zest
A great use for garden or farmers’ market zucchini
Ideal for a light lunch, side dish, or even breakfast

Ingredients You’ll Need

1 pound zucchini (about 3 medium, grated)
2 large eggs
1½ cups chopped scallions
3 garlic cloves, grated
2 tablespoons chopped fresh dill
1 tablespoon lemon zest
1 teaspoon sea salt and freshly ground black pepper
2¼ cups panko breadcrumbs, divided
3 tablespoons all-purpose flour
Avocado oil (or vegetable oil) for frying

Tip: You can mix in yellow squash for a colorful variation.

How to Prep Zucchini for Pancakes

To avoid soggy pancakes, removing moisture from zucchini is critical.

Grate zucchini using the large holes of a box grater.
Wrap the grated zucchini in a clean kitchen towel.
Squeeze firmly to remove as much water as possible.
Let rest for 5 minutes, then give it another squeeze.

This step alone can make or break the crispiness of your pancakes.

Step-by-Step Instructions

1. Mix the Batter

In a large mixing bowl, beat the eggs.
Add zucchini, scallions, garlic, dill, lemon zest, salt, and pepper.
Stir in 1½ cups of panko and the flour. Mix gently until combined.

2. Form the Patties

Use a ¼-cup measuring scoop to portion the mixture.
Shape into thin patties and press each into the remaining panko breadcrumbs.

3. Cook Until Golden

Heat a cast-iron or non-stick skillet over medium heat.
Add avocado oil and wait until it shimmers.
Fry each patty for 2–3 minutes per side until golden brown.
Transfer to a paper towel-lined plate to drain.

Tips for Crispy Success

Preheat your skillet before cooking.
Don’t overcrowd the pan; give each pancake space to crisp.
Keep the size small and uniform for even cooking.
Use a high-smoke-point oil like avocado or vegetable oil.

Serving Suggestions

Zucchini pancakes are best served hot and fresh. Here are some ways to enjoy them:

With a side of tzatziki, tartar sauce, or creamy dill sauce
Paired with a Greek salad, grilled chicken, or falafel
Stuffed into a pita with herbs and a dollop of sauce for a light sandwich

For a homemade tzatziki sauce, try this easy tzatziki recipe.

Variations and Substitutions

Gluten-Free: Use almond flour and gluten-free breadcrumbs.
Vegan: Replace eggs with chia or flaxseed eggs.
Cheesy: Add grated Parmesan or crumbled feta to the batter.
Spicy: Mix in red chili flakes or finely diced jalapeños.

Air Fryer or Oven Option

If you’d like to make these even lighter:

Air Fryer:

Preheat to 375°F.
Spray both sides of patties with oil.
Cook for 8–10 minutes, flipping halfway.

Oven-Baked:

Preheat to 400°F.
Place patties on a parchment-lined tray.
Bake for 15–20 minutes, flipping once at midpoint.

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Use a skillet, air fryer, or toaster oven to re-crisp.
Freeze: Lay in a single layer on a baking sheet, freeze, then transfer to a bag. Reheat directly from frozen.

Avoid microwaving — it makes them soggy!

Common Mistakes to Avoid

Skipping the zucchini draining step
Using too much flour or not enough binder
Making the patties too large or thick
Frying in a cold pan

FAQs

Can I use frozen zucchini?

Yes, but thaw completely and drain thoroughly to remove excess water.

How do I make zucchini pancakes not soggy?

Drain the zucchini well, use panko for structure, and don’t skip preheating your pan.

Can I bake zucchini pancakes instead of frying?

Absolutely — they won’t be as crispy but are still delicious. Follow the oven method above.

What dipping sauces go best with zucchini pancakes?

Tzatziki, tartar sauce, dill yogurt dip, or garlic aioli are all fantastic choices.

How do you keep fritters crispy for longer?

Place cooked pancakes on a wire rack instead of a plate to prevent sogginess. Reheat in an air fryer or skillet.

Final Thoughts

Easy Crispy Zucchini Pancakes are one of those recipes that everyone should have in their back pocket during zucchini season. They’re quick, nutritious, adaptable, and utterly satisfying. Whether you’re entertaining guests, feeding picky kids, or meal-prepping for the week, these fritters check all the boxes.