Description

These crispy zucchini pancakes are a delicious way to enjoy fresh zucchini. Lightly seasoned and pan-fried until golden, they make a perfect side dish or appetizer—especially with a dollop of sour cream or yogurt dip.

Ingredients

Scale

2 medium zucchini, grated
1 small onion, grated
2 eggs
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
Salt and pepper to taste
Vegetable oil (for frying)
Optional add-ins: Grated Parmesan or feta cheese, fresh herbs (e.g., dill, parsley), minced garlic

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Instructions

Prep the zucchini: Grate the zucchini and sprinkle lightly with salt. Let it sit in a colander for 10 minutes. Then, using a clean kitchen towel, squeeze out as much moisture as possible.
Mix the batter: In a large bowl, combine the drained zucchini, grated onion, eggs, flour, baking powder, salt, and pepper. Mix until a thick, scoopable batter forms. Stir in any optional cheese, herbs, or garlic if using.
Heat oil: Add a thin layer of vegetable oil to a nonstick or cast iron skillet and heat over medium-high.
Cook the pancakes: Scoop about 2–3 tablespoons of batter per pancake into the pan and flatten gently. Fry for 2–3 minutes per side, or until golden brown and crisp. Work in batches if necessary.
Drain and serve: Remove pancakes to a paper towel-lined plate or wire rack to drain. Serve warm with sour cream, Greek yogurt, or your favorite dip.

Notes

Adjust flour depending on the moisture content of your zucchini. For added flavor, try mixing in crumbled feta and chopped dill. These fritters are best served fresh but can be reheated in a toaster oven.

Prep Time: 15 min
Cook Time: 15 min
Category: Appetizer
Method: Pan-fried
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 pancake
Calories: 100
Sugar: 2g
Sodium: 180mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg