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Zucchini Pancakes

These Zucchini Pancakes are crispy, savory pancakes made with shredded zucchini, Parmesan cheese, garlic, and simple seasonings. Perfect for breakfast, brunch, snacks, or light dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Pancake Batter
  • 2 medium zucchini shredded
  • 1 tsp salt
  • 2 eggs
  • ½ cup all-purpose flour
  • ¼ cup Parmesan cheese
  • 2 green onions sliced
  • 2 garlic cloves minced
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 tbsp olive oil for frying
  • Optional Toppings
  • Sour cream
  • Greek yogurt
  • Fresh herbs
  • Avocado slices
  • Hot sauce

Method
 

  1. Shred zucchini using a box grater.
  2. Place zucchini in a bowl and sprinkle with salt. Let sit for 10–15 minutes.
  3. Squeeze out as much moisture as possible using paper towels or a clean kitchen towel.
  4. In a large bowl, combine zucchini, eggs, flour, Parmesan cheese, green onions, garlic, pepper, and paprika. Mix well.
  5. Heat olive oil in a skillet over medium heat.
  6. Scoop portions of batter into skillet and flatten slightly with a spatula.
  7. Cook 3–4 minutes per side until golden brown and crispy.
  8. Repeat with remaining batter.
  9. Serve warm with desired toppings.

Notes

  • Removing excess zucchini moisture is important for crispy pancakes.
  • Great served with yogurt sauce or eggs.
  • Can be made into mini pancakes for appetizers.
  • Store leftovers refrigerated up to 3 days.
  • Reheat in skillet for best crisp texture.