Golden and crisp along the edges, soft and tender in the center, these zucchini pancakes redefine savory comfort. Perfectly seasoned and flecked with fresh herbs and creamy feta, they offer a fresh, garden-inspired twist on the traditional pancake.
Ingredient Breakdown
Zucchini anchors this recipe with its delicate flavor and tender texture. Proper preparation is key: grating and salting the zucchini helps remove excess water, ensuring the pancakes fry up crisp rather than soggy.
Eggs provide the necessary binding, holding the grated zucchini and other ingredients together while also contributing lightness to the finished pancake.
A touch of lemon zest cuts through the richness, brightening the entire dish. Its citrusy notes lift the flavors without overwhelming the other ingredients.
Scallions and fresh herbs like dill, parsley, and mint layer in complexity. Their fresh, grassy flavors contrast beautifully with the creamy elements and add bursts of brightness in every bite.
Feta cheese, crumbled just enough to keep pockets of salty creaminess intact, punctuates the pancakes with its bold flavor and satisfying texture.
Flour and baking powder deliver just the right amount of structure and lift, creating pancakes that are sturdy enough to flip but tender enough to bite through easily.
Olive oil not only prevents sticking but also ensures a deeply golden, crispy surface that makes these pancakes irresistible from the first glance.
Step-by-Step Preparation Guide
Begin by grating the zucchini and tossing it with salt. Letting it sit allows the salt to draw out moisture, which is essential for a crisp texture. Squeezing the zucchini thoroughly removes the excess liquid that would otherwise weigh down the batter.
In another bowl, whisk the eggs and fold in the lemon zest, scallions, herbs, and crumbled feta. This blend creates a base that’s both flavorful and aromatic.
When combining the zucchini with the egg mixture, sprinkle the flour and baking powder evenly over the top. Fold gently with a flexible spatula, mixing just until no dry spots remain. Overmixing can lead to dense pancakes.
Preheat a nonstick or cast-iron skillet with a thin layer of olive oil until it shimmers. This ensures the pancakes sear quickly, locking in moisture while achieving that desirable crispness.
Drop portions of batter into the skillet and flatten gently. Fry until bubbles form around the edges and the bottom turns a deep golden brown before flipping. After cooking, transfer the pancakes to a plate and keep them warm while finishing the batch.
Serve immediately with lemon wedges on the side. The acid from the lemon brings the flavors into sharp, satisfying focus, enhancing every bite.
Recipe Tips & Frequently Asked Questions
How to remove the most moisture from zucchini for non-soggy pancakes
After salting, firmly squeeze the grated zucchini in small handfuls over the sink or a bowl. A cheesecloth or clean kitchen towel can also help extract even more liquid.
Choosing between dill, parsley, and mint for flavor variations
Dill adds a slightly anise-like sharpness, parsley offers a classic herbaceous note, and mint brings unexpected freshness. Choose one or combine all three for depth.
The best skillet for even cooking and golden edges
A heavy-bottomed nonstick or well-seasoned cast-iron skillet ensures consistent browning and makes flipping the delicate pancakes easier.
How to avoid overworking the batter for tender pancakes
Gently fold the ingredients until just combined. Stop as soon as the flour disappears to keep the batter light and airy.
Tips for keeping pancakes warm and crisp before serving
Place cooked pancakes on a wire rack set over a baking sheet in a low oven (200°F). This prevents them from becoming soggy while keeping them warm.
Can I make the batter ahead of time?
It’s best to mix the batter fresh for the lightest texture. However, you can grate and prep the zucchini and herbs a few hours ahead.
What’s the best way to store and reheat leftovers?
Store pancakes in an airtight container in the fridge for up to two days. Reheat in a skillet or oven to restore crispness.
Can I bake these pancakes instead of frying?
Yes, bake spoonfuls of batter on a parchment-lined sheet at 400°F until golden, about 12–15 minutes, flipping halfway through.
Is it possible to make them gluten-free?
Swap the all-purpose flour with a gluten-free flour blend for similar results. Ensure the blend contains xanthan gum for binding.
What to Serve With This Recipe
These savory pancakes shine alongside a simple dollop of yogurt, sour cream, or labneh. A squeeze of lemon over the top enhances the herbal and cheesy notes.
For a heartier meal, pair them with a crisp green salad tossed in vinaigrette or a perfectly poached egg. The richness of the yolk mingling with the crispy pancakes is an experience not to be missed.
To create a brunch centerpiece, serve them piled high with bowls of toppings like avocado slices, fresh herbs, and marinated olives, inviting guests to customize their plates.
Creative Variations
Switch out the feta for creamy goat cheese or mild ricotta for a different flavor profile. Each cheese brings a distinct texture and level of saltiness.
For a boost of color and nutrition, add finely chopped spinach or shredded carrots to the batter. Their sweetness and earthiness work beautifully with the zucchini base.
If you prefer a bit of heat, sprinkle in some chili flakes or season the batter with za’atar for a Middle Eastern twist.
Zucchini pancakes are a vibrant, flavorful way to transform simple ingredients into something memorable. Crisp outside, tender inside, and brimming with fresh, herbaceous notes, they’re endlessly adaptable and perfect for any meal. Whether kept classic or customized with your favorite herbs and toppings, these pancakes promise a delightful addition to your table.
Ingredients
12 ounces zucchini or summer squash (about 1 large or 2 small)
1 1/2 teaspoons kosher salt, plus extra for finishing
2 large eggs
1 medium lemon
2 medium scallions
6 sprigs fresh parsley or fresh dill, or a mix of both
1 sprig fresh mint (optional)
2 1/2 ounces feta cheese, crumbled (about 1/2 cup)
Freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
3 tablespoons olive oil, divided
Instructions
Trim the zucchini and grate it using the large holes of a box grater directly into a colander; you should have roughly 3 cups. Sprinkle with 1/2 teaspoon of the kosher salt and toss to coat evenly. Set the colander over the sink or a bowl and allow it to drain for at least 15 minutes.
While the zucchini drains, crack the eggs into a medium bowl and whisk lightly with a fork. Grate the zest of the lemon into the eggs (you’ll need about 2 teaspoons) and set the lemon aside to cut into wedges for serving. Finely chop the scallions and add them to the bowl. Pick the leaves from the parsley or dill, and the mint if using, then finely chop until you have about 2 tablespoons of herbs; add them to the egg mixture. Crumble the feta cheese into small pieces, no larger than 1/2 inch, and fold it in. Season with the remaining 1 teaspoon of kosher salt and a few grinds of black pepper.
Once the zucchini has rested, take a handful at a time and squeeze firmly to remove as much moisture as possible. Add the drained zucchini to the egg and herb mixture. Using a flexible spatula, stir until well combined.
Evenly sprinkle the flour and baking powder over the zucchini mixture. Gently fold everything together, being careful not to overmix to maintain a tender texture.
Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Drop 1/4-cup portions of batter into the skillet, fitting about four pancakes in a 12-inch pan. Gently flatten each mound until about 3 inches wide. Fry until the bottoms are a deep golden brown, about 2 1/2 minutes. Flip carefully with a spatula and continue cooking until the second side is golden and the pancakes are cooked through, another 2 1/2 minutes.
Transfer the cooked pancakes to a serving plate. Add the remaining 1 tablespoon of olive oil to the skillet and cook the remaining batter in the same manner. Serve warm or at room temperature, accompanied by the reserved lemon wedges for squeezing over the top.
Zucchini Pancakes Recipe
Ingredients
- 12 ounces zucchini or summer squash about 1 large or 2 small
- 1 1/2 teaspoons kosher salt plus extra for finishing
- 2 large eggs
- 1 medium lemon
- 2 medium scallions
- 6 sprigs fresh parsley or fresh dill or a mix of both
- 1 sprig fresh mint optional
- 2 1/2 ounces feta cheese crumbled (about 1/2 cup)
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons olive oil divided
Instructions
- Trim the zucchini and grate it using the large holes of a box grater directly into a colander; you should have roughly 3 cups. Sprinkle with 1/2 teaspoon of the kosher salt and toss to coat evenly. Set the colander over the sink or a bowl and allow it to drain for at least 15 minutes.
- While the zucchini drains, crack the eggs into a medium bowl and whisk lightly with a fork. Grate the zest of the lemon into the eggs (you’ll need about 2 teaspoons) and set the lemon aside to cut into wedges for serving. Finely chop the scallions and add them to the bowl. Pick the leaves from the parsley or dill, and the mint if using, then finely chop until you have about 2 tablespoons of herbs; add them to the egg mixture. Crumble the feta cheese into small pieces, no larger than 1/2 inch, and fold it in. Season with the remaining 1 teaspoon of kosher salt and a few grinds of black pepper.
- Once the zucchini has rested, take a handful at a time and squeeze firmly to remove as much moisture as possible. Add the drained zucchini to the egg and herb mixture. Using a flexible spatula, stir until well combined.
- Evenly sprinkle the flour and baking powder over the zucchini mixture. Gently fold everything together, being careful not to overmix to maintain a tender texture.
- Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Drop 1/4-cup portions of batter into the skillet, fitting about four pancakes in a 12-inch pan. Gently flatten each mound until about 3 inches wide. Fry until the bottoms are a deep golden brown, about 2 1/2 minutes. Flip carefully with a spatula and continue cooking until the second side is golden and the pancakes are cooked through, another 2 1/2 minutes.
- Transfer the cooked pancakes to a serving plate. Add the remaining 1 tablespoon of olive oil to the skillet and cook the remaining batter in the same manner. Serve warm or at room temperature, accompanied by the reserved lemon wedges for squeezing over the top.
