Crispy Zucchini Pancake Recipe

Crispy Zucchini Pancake Recipe tastes golden and crunchy at the edges, tender in the center, and a little cheesy and garlicky in the best way. It works for busy home cooks who want a fast veggie-packed snack or light meal in about 30 minutes from start to finish. I tested versions of this on my kids and my neighbors, and no one complained about eating extra vegetables, which felt like a small miracle.

Why You Should Try This Crispy Zucchini Pancake Recipe

This Crispy Zucchini Pancake Recipe turns simple zucchini into a snack that tastes like a cross between a latke and a scallion pancake. You get crisp edges, a soft center, and a savory flavor that pairs well with almost any dipping sauce.

You can use this recipe as a side dish, a light lunch, or a fun appetizer for friends. It also uses budget ingredients and pantry staples, so you can pull it together on a weeknight without a grocery run.

“These crispy zucchini pancakes vanished faster than french fries at my house, and that never happens. ★★★★★”

Ingredients You’ll Need

Zucchini and veggies

• 2 medium zucchini, about 1 pound total, grated
  • Smaller zucchini usually taste sweeter and hold less water than giant ones.
• 2 green onions, thinly sliced
• 2 tablespoons finely chopped fresh parsley or cilantro
• 1 small shallot or 2 tablespoons finely minced onion

Binding and texture

• 2 large eggs
• 1/2 cup all-purpose flour
  • Use gluten free all-purpose blend if you need a gluten free version.
• 1/4 cup cornstarch
  • Cornstarch helps the pancakes crisp more than flour alone.
• 1/3 cup finely grated Parmesan cheese
  • Use pre-grated from a tub in a pinch, but freshly grated tastes nuttier.
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
  • Garlic powder spreads flavor evenly and avoids raw garlic bite.

Oil and toppings

• 1/3 to 1/2 cup neutral oil for pan frying
  • Use avocado, canola, vegetable, or light olive oil.
• Flaky salt for finishing
• Extra sliced green onions or herbs for garnish

Dipping sauce ideas

Pick one or mix and match:

• Simple yogurt sauce:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
• Quick soy-sesame dip:
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or sugar
  • Pinch of red pepper flakes

Equipment list

• Box grater or food processor with shredding disc
• Large mixing bowl
• Clean kitchen towel or several layers of paper towels
• Measuring cups and spoons
• Large nonstick skillet or well seasoned cast iron skillet
• Spatula (thin, wide one works best)
• Cooling rack set over a sheet pan or a plate lined with paper towels

Tips & Tricks

• Salt the grated zucchini and squeeze out as much liquid as possible so the pancakes crisp instead of steam.
• Use a mix of flour and cornstarch to keep the texture light and crunchy.
• Keep the batter fairly thick; if it looks runny, stir in a spoonful of flour.
• Heat the oil until it shimmers and a tiny bit of batter sizzles on contact.
• Cook smaller pancakes, about 3 inches wide, so they cook through before the outside browns too deeply.
• Avoid crowding the pan; leave space between pancakes so the edges crisp.
• Place cooked pancakes on a rack instead of stacking them so they stay crunchy.
• Taste the first pancake and adjust salt or seasoning in the remaining batter.

How to Make Crispy Zucchini Pancake Recipe

Step 1: Prep and drain the zucchini

Wash the zucchini and trim the ends. Grate them on the large holes of a box grater or with a food processor. Place the grated zucchini in a large bowl and sprinkle with 1/2 teaspoon salt.

Toss to coat, then let the zucchini sit for 10 minutes so the salt pulls out moisture. After 10 minutes, transfer the zucchini to a clean kitchen towel. Twist the towel tightly over the sink and squeeze hard until you remove as much liquid as you can.

Step 2: Mix the batter

Add the squeezed zucchini back to the empty bowl. Stir in the green onions, parsley or cilantro, and minced shallot or onion. Crack in the eggs and mix until the zucchini looks evenly coated.

Sprinkle in the flour, cornstarch, Parmesan, baking powder, remaining salt, pepper, and garlic powder. Stir until the mixture forms a thick, scoopable batter that holds together. If it looks too loose or watery, add 1 tablespoon of flour at a time until it thickens.

Step 3: Heat the oil

Set a large nonstick or cast iron skillet over medium heat. Pour in enough oil to coat the bottom of the pan generously, about 2 to 3 tablespoons. Let the oil heat until it shimmers and a tiny drop of batter sizzles on contact.

Keep the heat at medium or medium high so the pancakes brown steadily without burning. Adjust the heat as you cook if the pancakes brown too quickly or too slowly.

Step 4: Cook the zucchini pancakes

Scoop about 2 tablespoons of batter per pancake into the hot skillet. Gently press each mound with the back of the spoon or spatula to form a flat round about 3 inches wide. Leave space between each pancake so the edges crisp.

Cook each side for 3 to 4 minutes, until the bottom turns deep golden and the edges look browned and lacy. Flip carefully and cook the second side for another 2 to 3 minutes. Transfer the cooked pancakes to a cooling rack or paper towel lined plate and sprinkle with a pinch of flaky salt.

Step 5: Finish the batch and keep them warm

Continue cooking the remaining batter in batches. Add a splash of oil between batches if the pan looks dry. Keep the cooked pancakes in a low oven at 200°F while you finish the rest so they stay warm and crisp.

Stir the batter between batches because the zucchini and cheese can settle at the bottom. Serve the Crispy Zucchini Pancake Recipe hot with your favorite dipping sauce and garnishes.

What to Serve with Crispy Zucchini Pancake Recipe

Serve these crispy zucchini pancakes with a cool yogurt sauce, a soy-sesame dip, or even plain sour cream with a squeeze of lemon. They pair nicely with a simple green salad, sliced tomatoes, or a cucumber salad for a light meal. You can also tuck them into a pita with lettuce and extra sauce for a fun veggie sandwich. Kids often enjoy them with ketchup or ranch dressing, and no one needs to know how many vegetables they just ate.

Storage Options

• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Place parchment between layers so they do not stick together.
• Freeze cooked pancakes in a single layer on a sheet pan, then move them to a freezer bag for up to 2 months.
• Reheat in a skillet over medium heat with a tiny bit of oil or in a 375°F oven or toaster oven until hot and crisp again.

Crispy Zucchini Pancake Recipe

Crispy Zucchini Pancake Recipe makes golden, crunchy-edged pancakes that are tender in the center with a cheesy, garlicky flavor. They work as a quick veggie-packed snack, appetizer, or light meal in about 30 minutes.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer, Lunch

Ingredients

  

• 2 medium zucchini, about 1 pound total, grated
• 2 green onions, thinly sliced
• 2 tablespoons finely chopped fresh parsley or cilantro
• 1 small shallot or 2 tablespoons finely minced onion
• 1/2 teaspoon fine sea salt, for salting zucchini

• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/3 cup finely grated Parmesan cheese
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

• 1/3–1/2 cup neutral oil for pan frying (avocado, canola, vegetable, or light olive oil)
• Flaky salt, for finishing
• Extra sliced green onions or herbs, for garnish

• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 pinch salt and pepper

• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon honey or sugar
• 1 pinch red pepper flakes

Instructions

 

1. Wash the zucchini and trim the ends. Grate on the large holes of a box grater or with a food processor shredding disc.
2. Place the grated zucchini in a large bowl and sprinkle with 1/2 teaspoon fine sea salt. Toss to coat and let sit for 10 minutes to draw out moisture.
3. Transfer the salted zucchini to a clean kitchen towel or several layers of paper towels. Twist and squeeze firmly over the sink to remove as much liquid as possible.

1. Return the squeezed zucchini to the empty bowl. Add the green onions, parsley or cilantro, and minced shallot or onion and stir to combine.
2. Crack in the eggs and mix until the vegetables are evenly coated.
3. Sprinkle in the flour, cornstarch, Parmesan, baking powder, remaining 1/2 teaspoon salt, black pepper, and garlic powder. Stir until a thick, scoopable batter forms. If the mixture seems loose or watery, add more flour 1 tablespoon at a time until it holds together.

1. Set a large nonstick or well-seasoned cast iron skillet over medium heat. Add enough neutral oil to generously coat the bottom, about 2 to 3 tablespoons to start.
2. Heat the oil until it shimmers and a tiny spoonful of batter sizzles on contact. Adjust the heat as needed so the pancakes brown steadily without burning.

1. Scoop about 2 tablespoons of batter per pancake into the hot skillet. Gently press each mound with the back of a spoon or spatula to form a round about 3 inches wide, leaving space between pancakes for the edges to crisp.
2. Cook for 3 to 4 minutes, until the bottoms are deep golden and the edges look browned and lacy. Flip carefully and cook the second side for another 2 to 3 minutes, until cooked through and crisp.
3. Transfer cooked pancakes to a cooling rack set over a sheet pan or a paper towel–lined plate. Sprinkle lightly with flaky salt while hot.

1. Continue cooking the remaining batter in batches, adding a splash of oil between batches if the pan looks dry. Keep cooked pancakes warm in a 200°F oven while you finish the rest.
2. Stir the batter between batches so the zucchini and cheese stay evenly distributed.
3. For the simple yogurt sauce, stir together the Greek yogurt, lemon juice, olive oil, and a pinch of salt and pepper. For the soy-sesame dip, mix the soy sauce, rice vinegar, sesame oil, honey or sugar, and red pepper flakes.
4. Serve the crispy zucchini pancakes hot with your choice of dipping sauce and extra green onions or herbs if desired.

Notes

Nutrition Information
Approximate per serving (about 2–3 small pancakes, without dipping sauces): 230 calories; fat 15 g; saturated fat 3 g; carbohydrates 16 g; fiber 2 g; sugars 4 g; protein 8 g; sodium 520 mg. Values will vary based on exact zucchini size, oil absorption, cheese brand, and portion size.

Storage
Refrigerate leftover pancakes in an airtight container for up to 3 days, with parchment between layers. Reheat in a skillet with a little oil or in a 375°F oven or toaster oven until hot and crisp. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months.