86% would make this again

Recipe For Zucchini Pancakes

Q: Do I need to squeeze the water out of zucchini for these pancakes?

Yes. Zucchini holds a lot of water and squeezing it out after salting prevents soggy mushy pancakes and helps them crisp up properly in the pan. Use a clean tea towel or kitchen cloth and press firmly to remove as much moisture as you can before mixing with the other ingredients.

Q: What flour can I use for zucchini pancakes if I need them gluten free?

You can use a gluten-free plain flour blend, gram flour (chickpea flour) or your preferred gluten-free mix but start with slightly less and add more as needed because different flours absorb moisture differently. Gluten-free pancakes can be a bit more fragile so flip them gently and add a little more binder like egg if they fall apart.

Q: Why are my zucchini pancakes soggy or not crispy?

The most common reason is excess liquid in the zucchini. Salting and squeezing the grated zucchini thoroughly is key and cooking in a hot well-oiled pan in small batches lets the edges brown and crisp up instead of steam. If the batter feels very loose, add a tablespoon of flour to help it bind.

Q: Can I add other ingredients to boost flavour in zucchini pancakes?

Absolutely. Many cooks add grated Parmesan or other hard cheeses, herbs like parsley or dill, garlic or onion powder or even chopped onions for extra savoury flavour. A pinch of salt and pepper is essential and a squeeze of lemon at the end brightens the dish.

Q: Can I bake or air fry zucchini pancakes instead of frying?

Yes you can bake or air fry them for a lighter version, though they may not be as crispy as pan-fried ones. Bake at a moderate temperature until golden or air fry with a light spray of oil so they get colour on both sides. Keeping pieces similar in size helps them cook evenly.

Q: How do I stop zucchini pancakes from being raw or doughy inside?

Make sure your pan isn’t too hot. If the outside browns too fast, the inside won’t cook through. Medium heat and cooking each side for a few minutes gives the centre time to set while the edges crisp. Pressing the mixture thinner also helps them cook all the way through.

Vish G

February 10, 2026

On busy days when you want a simple meal this Recipe for Zucchini Pancakes brings golden bites with very little effort. Using everyday ingredients they work well for breakfast, lunch or an easy dinner. Serve these with a homemade Greek Yogurt sauce to elevate the savoury flavour and let’s get cooking.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

Zucchini Pancakes
2 medium zucchini
1 teaspoon salt, divided
2 large eggs
1 third cup all purpose flour
1 third cup grated Parmesan cheese
2 tablespoons finely chopped onion or spring onion
1 tablespoon fresh dill or parsley, finely chopped
Black pepper to taste
Olive oil or vegetable oil for cooking
Greek Yogurt Sauce
1 cup Greek yogurt, full fat for best flavour
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated or crushed
1 tablespoon olive oil
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley or chives, finely chopped
One quarter teaspoon salt
Black pepper to taste
1 to 2 teaspoons cold water or milk, only if needed

Instructions

Grate the zucchini using a box grater and place it in a bowl. Sprinkle with half the salt, mix well and let it sit for 10 minutes to draw out moisture.
Transfer the zucchini to a clean towel or cloth and squeeze firmly until as much liquid as possible is removed. This step helps the pancakes crisp properly.
Place the drained zucchini in a clean bowl and add the eggs, flour, Parmesan, onion, herbs, remaining salt and black pepper. Mix until everything is evenly combined and holds together easily.
Heat a large frying pan over medium heat and add enough oil to lightly coat the bottom.
Scoop about two tablespoons of the mixture into the pan for each pancake and gently flatten with the back of the spoon. Do not overcrowd the pan.
Cook for about 3 to 4 minutes per side until golden brown and crisp. Adjust the heat if they brown too quickly.
Transfer cooked pancakes to a plate lined with paper towel and repeat with the remaining mixture, adding more oil as needed.
While the pancakes cook add the Greek yogurt to a small bowl and stir until smooth.
Mix in the lemon juice, garlic, olive oil, herbs, salt and black pepper until well combined.
Taste and adjust seasoning if needed. If the sauce is too thick, stir in a little water or milk until creamy.
Let the sauce rest in the fridge for at least 10 minutes so the flavours come together.
Serve the warm zucchini pancakes with the cool yogurt sauce on the side and enjoy right away.