This easy Zucchini Pancakes Recipe is made with fresh zucchini and fried for crispy edges. These are perfect served with a dollop of sour cream. They make a great side dish.
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These easy zucchini pancakes or sometimes called zucchini fritters are the perfect side dish.
Made with fresh zucchini and perfect for using up an abundance of fresh zucchini from the garden during zucchini season. If you have too much zucchini, and you've already made stuffed zucchini or even easier unstuffed zucchini, you should try this easy and delicious recipe.
We love their crisp edges and tender zucchini inside.
Ingredients
- Zucchini If you've ever grown your own zucchini in the garden, you know there comes a point near the end of the summer when you're looking for ways to enjoy these delicious fresh little squash. And even if you don't grow them yourself, they're found easily at grocery stores year round, and at the farmer's market in the summer.
Top Tip -Draining The Zucchini
Zucchini are 94% water. After grating them it's best to drain some of the water. This will keep the zucchini pancake mixture from becoming too wet and making soggy pancakes.
The best way to do this is to grate the zucchini with the large holes of a box grater and then drain the shredded zucchini to remove the excess water. Place the grated zucchini on a paper towel-lined plate, or on a clean reusable kitchen towel inside of a colander and let it sit to remove excess moisture. Then squeeze the remaining water out of the shredded vegetables by squeezing the paper towel or clean kitchen towel and gently wringing the water out. Try to remove as much liquid as possible. Once it's drained it's ready to be used in the zucchini pancake batter.
- Sour Cream and Chives We love to serve these with a little sour cream, flaky sea salt sprinkled over top, and some fresh chopped chives.
Instructions
- Wash 5 small zucchini and grate on the large side of a box grater, or with a food processor. Place the shredded zucchini on a plate or colander covered in paper towels or a clean tea towel. Let the zucchini drain for about 10 minutes. Then gently wring out the shredded zucchini to remove any more excess water.
2. Place 5 cups of drained shredded zucchini in a large bowl. Next grate the onion into the zucchini mixture.
3. Add the eggs, flour, baking powder, salt and pepper, and stir to fully combine. If you find your mixture is too wet, or if it becomes wet as the mixture sits while you're cooking, you can add more flour tablespoon by tablespoon until the mixture is no longer too wet.
4. To cook the zucchini pancakes heat a few tablespoons of oil olive in a large skillet over medium-high heat and drop about 3-4 tablespoon of batter per pancake into the hot oil. Fry until they're golden brown on one side, and then flip over and cook on the other side.
Tip: Zucchini Pancake Size
I like to make small pancakes, using only about 3 - 4 tablespoons of batter per pancake. The smaller zucchini pancakes cook faster and get crispier. With smaller pancakes you don't have to worry about the outside burning before the center is fully cooked either. They're also easier to flip over in the pan.
5. Serve hot with a sprinkle of sea salt and some sour cream.
What To Serve Zucchini Pancakes With?
We love this zucchini pancake recipe as the perfect side dish for grilled meats. This savory pancake is great served with a little sour cream on the side. It's similar to a potato pancakes or latkes. We also like a good sprinkling of sea salt, and a some fresh cut chives with them. This is a great summer side dish with a mild taste that the whole family will love.
Storage
These zucchini pancakes are best eaten as soon as they are cooked, and still crispy. If you need to keep them warm while cooking the rest, put them on baking sheet in a 300 degree oven for up to about 20 minutes.
Frequently Asked Questions
Yes. Don't skip this step. Zucchini is very watery and if you don't drain your shredded zucchini your zucchini pancakes will be soggy instead of nice and crisp.
Like most fried food, it's really best served right away. If you need to save sometime you could make the batter ahead of time, and fry the pancakes right before serving.
No, fresh is best here. Frozen shredded zucchini would be too watery and too mushy for this recipe.
Other Related Savory Recipes
If you tried this Zucchini Pancakes Recipe or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Zucchini Pancakes Recipe
Ingredients
- 5 small zucchini 5 cups grated
- ½ onion
- 2 large eggs
- ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ ground black pepper
- olive oil for frying
Instructions
- Wash 5 small zucchini and grate on the large side of a box grater, or with a food processor. Place the shredded zucchini on a plate or colander covered in paper towels or a clean tea towel. Let the zucchini drain for about 10 minutes. Then gently wring out the shredded zucchini to remove any more excess water.
- Place 5 cups of shredded zucchini in a large bowl. Next grate the onion into the zucchini mixture.
- Add the eggs, flower, baking powder, salt and pepper, and stir to fully combine. If you find your mixture is too wet, or if it becomes wet as the mixture sits while your cooking, you can add more flour tablespoon by tablespoon until the mixture is no longer too wet.
- To cook the zucchini pancakes heat a few tablespoons of oil olive in a large skillet over medium-high heat and drop about 3-4 tablespoon of batter per pancake into the hot oil. Fry until they're golden brown on one side, and then flip over and cook on the other side.
- Serve hot with a sprinkle of sea salt and some sour cream.
Dannyelle Nicolle-Ramjist says
You will love these delicious savoury zucchini pancakes that are perfectly crisp on the outside and soft in the middle.