Easy Zucchini Pancakes Recipe

Easy Zucchini Pancakes Recipe: these zucchini pancakes or fritters are made with fresh zucchini and fried for crispy edges, perfect served with a dollop of sour cream.

zucchini pancakes

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 your fill of zucchini bread, you should try this easy and delicious recipe.  We love their crisp edges and tender zucchini inside. 

how to make zucchini pancakes

If you’ve ever grown your own zucchini in the garden, you know there comes a point near the end of the summer that 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.  

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.

zucchini pancakes

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.

grated zucchini

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.

how to make zucchini fritters

Yield: 16

Zucchini Pancakes Recipe

zucchini pancakes recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 5 small zucchini, 5 cups grated
  • 1/2 onion
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 ground black pepper
  • olive oil for frying


    1. 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 shredded zucchini in a large bowl. Next grate the onion into the zucchini mixture.
    3. 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.
    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 tbsp 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.
    5. Serve hot with a sprinkle of sea salt and some sour cream.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 195mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 5g
how to make zucchini pancakes

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.

We love to serving them with a little sour cream and flaky sea salt sprinkled over top, and some fresh chopped chives. 

zucchini pancakes

This is one of my favorite zucchini recipes.  If you have a bumper crop of zucchini this time of year, then this easy recipe is a great way to use them up.  It’s sure to become a family favorite.  Serve these zucchini as a side dish to any grilled meats this summer.

best zucchini fritters

With these easy zucchini pancakes to enjoy, life really is a party.

More Recipe Inspiration

You might also like our Mac and Cheese with Panko Breadcrumb Topping recipe here.

mac and cheese recipe with panko

Also check out our Slow Cooker Baked Beans recipe here.

Slow Cooker Baked Beans Recipe: once you've tried homemade baked beans you'll never want to go back to the canned version again.

You might also enjoy our Oven Roasted Carrot recipe here.

how to oven roast carrots

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