These Parmesan Zucchini Pancakes are a delicious way to use fresh garden zucchini. Made with shredded zucchini, Parmesan cheese, and herbs, these savory pancakes are golden on the outside with a tender center. Serve them for brunch, lunch, or as an easy summer side.
Zucchini season is in full swing here in New Jersey, and I'm making all things squash. Like this zucchini galette, or my popular zucchini pie. But today is all about my crispy pan-fried zucchini pancake recipe (aka zucchini fritters), which is made even better when topped with a homemade lemon yogurt sauce.
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What are zucchini pancakes?
Unlike traditional breakfast pancakes, these zucchini pancakes are savory, made with shredded zucchini, Parmesan cheese, and herbs. They're similar to zucchini fritters, with a golden exterior and tender center, making them perfect for brunch, lunch, or a light side dish.
Ingredient notes
Here is what you'll need to make these savory zucchini pancakes.
- Zucchini- Look for them at your local farmer's market or neighborhood grocery store. Peak season is in the summer where they will be the freshest, but they are available all year round. I like to use green zucchini, but you can opt for yellow squash. Either way, zucchini is mostly water, and you will need to squeeze the heck out of either one to produce the crispiest pancakes (more about that in a bit).
- Parmesan- Freshly grated is the best, but you can use pre-grated cheese.
- Flour- All-purpose.
- Baking powder- Adds a little height to the pancakes.
- Fresh herbs- I always have way too many chives, so I love throwing in fresh chives as well as fresh rosemary.
- Salt and pepper- Flavors the zucchini.
- Lemon zest- Adds brightness to the dish.
- Olive oil- For frying.
- Yogurt or sour cream- For serving on top of the pancakes.
Step-by-step instructions
These Parmesan zucchini fritters will require a little bit of prep work, but they are so worth it. The key to making crispy fritters is to squeeze out all of the water from the zucchini. If you skip this step, you will be left with a pile of mush (believe me, I tried).
Step 1. Shred the zucchini. Step 2. Salt the zucchini for 30 minutes, then squeeze out all the water. Step 3. Add all the ingredients to a bowl. Step 4. Mix until combined.
Step 5. Form into circular patties, about 3 inches wide.
Step 6. Heat oil in a skillet over medium. Cook about 3-4 minutes per side until golden brown and crispy.
Step 7. Remove from heat and let cool on a wire rack for a few minutes. You can use a paper towel to blot some of the oil.
I like to garnish the zucchini pancakes with flaky sea salt, right after they come off the heat. Serve them with a dollop of yogurt, mixed with fresh lemon and additional fresh herbs.
👩🍳Expert tips for squeezing zucchini
- Shredding zucchini on a box grater will produce significantly more water than using a food processor. Keep this in mind when shredding and squeezing. Using a box grater will produce the best fritter consistency.
- Use a tea towel or cheesecloth to squeeze the water out of the zucchini. Once you think you have squeezed all the water out, go in for another squeeze (trust me, there's more).
- The more water you squeeze out, the crispier your fritters will be.
- The zucchini should feel surprisingly dry and clump together in your hands. This is exactly what you want.
Substitutions and variations
Missing an ingredient? Want to mix things up? Try some of these suggestions.
- Zucchini- You can use green or yellow squash. You can even mix and match both types of squash.
- Herbs- Use any combination of fresh or dried herbs. Basil, oregano, or mint work well.
- Garlic- Try adding a minced garlic clove for added flavor.
- Add heat- Make it spicy with crushed red pepper or cayenne pepper.
- Cheese- Swap out the Parmesan for grated Locatelli or Pecorino Romano cheese.
- Feta- Use crumbled feta cheese instead of Parmesan.
What to serve with Parmesan zucchini pancakes?
I think these savory zucchini pancakes are amazing all on their own, but they also make a great zucchini appetizer. I serve them topped with lemony yogurt, along with a side salad for a complete meal.
Zucchini pancakes also make a great side dish to any summer brunch. Serve them with frittatas, breakfast hash, or quiche.
Storage
Parmesan zucchini pancakes are best eaten immediately when they are at their crispiest. However, they can be stored, and covered in an air-tight container in the fridge for up to 5 days. You can reheat them in the oven at 350ºF for 15 minutes or until heated through.
To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe Ziploc bag, and freeze for up to 3 months.
Frequently asked questions
Yes! Don't skip this step. It's crucial to get the pancakes to crisp up. Summer squash is about 95% water, so they need all the help they can get. Also, be sure to salt the zucchini first. This gives the zucchini a head start and naturally draws moisture out.
The most likely culprit is too much water in the zucchini. Make sure to squeeze out as much as you can. When frying the zucchini, allow them to get a good crust before flipping.
More summer recipes
Looking for recipes with summer produce? Try these reader favorites!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Parmesan Zucchini Pancakes
Equipment
- box grater or food processor with grating or shredding attachment
- large non-stick skillet
- wire rack
Ingredients
- 4 medium zucchini (about 2 pounds), shredded
- 1 tsp kosher or fine sea salt, divided, plus more to taste (½ teaspoon for salting the zucchini, ½ teaspoon for flavoring the batter)
- ½ cup all-purpose-flour
- ½ teaspoon baking powder
- ½ cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 1½ tablespoon finely chopped fresh dill
- 2 teaspoon finely chopped fresh rosemary
- ½ teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 large eggs, lightly beaten
- 2-4 tablespoon extra-virgin olive oil for frying can use any neutral oil like canola or vegetable
- Greek yogurt or sour cream for serving, optional
Instructions
- Using the large holes of a box grater (or a food processor fitted with the shredding attachment), shred the zucchini (skin and all). *See notes.4 medium zucchini (about 2 pounds), shredded
- Add the shredded zucchini to a large bowl with ½ teaspoon of salt, and mix well. Set aside for 30 minutes at room temperature. This will help draw the water out of the zucchini.½ tsp Kosher or fine sea salt, divided, plus more to taste
- After 30 minutes, wrap the zucchini in cheesecloth or a tea towel, and squeeze as much water out of the zucchini as possible. When you think the water is all out, give it one last squeeze for good measure. The zucchini will have shrunk down considerably, but that's ok.
- To a large bowl, add the shredded zucchini, flour, Parmesan, baking powder, chives, rosemary, dill, the remaining ½ teaspoon of salt, pepper, lemon zest, and eggs. Mix until well combined (the mixture should come together and hold when pressed).½ tsp Kosher or fine sea salt, divided, plus more to taste, ½ cup all-purpose-flour, ½ tsp baking powder, ½ cup grated Parmesan cheese, 1 tbsp finely chopped fresh chives, 2 tsp finely chopped fresh rosemary, ½ tsp freshly ground black pepper, 1 tsp lemon zest, 2 large eggs, lightly beaten, 1½ tbsp finely chopped fresh dill
- Divide the zucchini mixture into 7-8 portions and gently shape each into a patty about 3 inches wide and ½ inch thick.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the patties in a single layer, being careful not to overcrowd the pan. Cook in batches, if needed, for 3-4 minutes per side, or until deep golden brown and crisp on both sides.2-4 tbsp extra-virgin olive oil for frying
- Remove the zucchini to a paper-towel lined plate (or wire rack) to cool. If desired, sprinkle sea salt on the fritters while they are still hot. Serve immediately plain, or with a dollop of Greek yogurt or sour cream and a splash of lemon.Greek yogurt or sour cream for serving, optional
Notes
- For the best texture, shred the zucchini using the large holes of a box grater. A food processor works well for larger batches but produces longer, fluffier shreds that may slightly change the consistency.
- Use a tea towel or cheesecloth to squeeze the water out of the zucchini. Once you think you have squeezed all the water out, go in for another squeeze- (trust me, there's more). The more water you squeeze out, the crispier your pancakes will be.
- You can use green or yellow squash for this recipe.
- Parmesan zucchini pancakes are best eaten immediately when they are at their crispiest. However, they can be stored and covered in an air-tight container in the fridge for up to 5 days. You can reheat them in the oven at 350ºF for 15 minutes or until heated through.
- To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe Ziploc bag, and freeze for up to 3 months.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Veronica says
These were good! I think I could have squeezed out more water, but they still held together nicely. Next time I'll add some feta too.
Jennifer says
Yes, getting rid of as much water as possible really helps. Love the feta idea too!