Description
These crispy, cheesy zucchini pancakes are the perfect way to turn fresh garden zucchini into a golden, savory treat. Quick to make and endlessly versatile, they’re ideal for breakfast, lunch, or a light dinner. Serve them with a dollop of sour cream or a fresh herb dip for a comforting dish everyone will love.
Ingredients
Scale
- 2 medium zucchini (about 2 cups), grated
- ½ cup grated cheese (Cheddar, Parmesan, or Mozzarella)
- 2 large eggs
- ½ cup all-purpose flour (65 g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ cup milk (60 ml)
- Vegetable oil or butter, for frying
Instructions
- Grate the zucchini using a coarse grater. Place it in a clean kitchen towel and squeeze out as much excess moisture as possible. This helps ensure crispier pancakes.
- In a large mixing bowl, combine the grated zucchini, grated cheese, eggs, flour, salt, pepper, garlic powder (if using), and milk. Mix until well incorporated.
- Heat a skillet or non-stick frying pan over medium heat and add a bit of oil or butter.
- Scoop about 2 tablespoons of the batter per pancake into the hot pan. Flatten slightly with the back of the spoon.
- Cook for 2–3 minutes on each side or until golden brown and cooked through.
- Transfer to a paper towel-lined plate. Repeat with the remaining batter, adding more oil or butter as needed.
- Serve hot with your favorite dipping sauce, sour cream, or a sprinkle of fresh herbs.
Notes
- For extra flavor, add chopped fresh herbs like dill, parsley, or chives to the batter.
- You can mix and match the cheese based on what you have on hand.
- Make a double batch and reheat leftovers in the oven or air fryer to retain crispness.
- Great for using up extra zucchini during peak summer season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-fried
- Cuisine: American