Easy and Delicious Zucchini Pancakes: The Best Way to Use Summer Squash

It happens every summer. You plant one zucchini plant, maybe two, with the best of intentions. Suddenly, you have more zucchini than you know what to do with. They’re on your counter, in your fridge, and even the neighbors start to avoid you when they see you coming with a basket. Sound familiar? I’ve been there, and that’s exactly how I perfected this recipe for zucchini pancakes. These aren’t your average, soggy vegetable fritters. My recipe creates fluffy, savory pancakes with a perfect, golden-brown crust. They’re a fantastic way to use up that summer bounty, and they’re so delicious, you’ll be making them long after the zucchini season is over. The best part? You’ll feel like a pro chef without any of the hassle. Let’s get cooking!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 10M
• Total Time: 25M
• Type of dish: Main Course, Side Dish
• Cuisine: American
• Recipe Yield: 4 servings
• Calories: 150 kcal (per serving, without toppings)

Why You’ll Love This Recipe

• Uses up that zucchini! Turn your excess summer squash into a delicious, crowd-pleasing meal.
• Simple & reliable. This recipe is tested and perfected to give you crispy, flavorful results every time. No more soggy pancakes!
• Versatile. Serve them for breakfast, a light lunch, or a savory side dish.
• Family-friendly. They’re a great way to get everyone, even the pickiest eaters, to enjoy their vegetables.

The Secret to Perfect Zucchini Pancakes

The single most important step in making a great zucchini pancake is to remove the moisture from the grated zucchini. Zucchini is more than 95% water, and if you don’t get rid of that liquid, your batter will be a watery mess. This is the difference between a crispy, golden pancake and a sad, soggy fritter. It’s a simple step, but it’s the foundation of this entire recipe. To do this, you’ll grate your zucchini and then toss it with a little salt. The salt draws out the water through osmosis. After just 10 minutes, you’ll be amazed at how much liquid pools in the bowl. You’ll then squeeze out the remaining moisture. I’ve found that a clean kitchen towel or a few layers of paper towels work best. This single act will ensure your zucchini pancakes are firm and hold their shape beautifully.

Ingredients You’ll Need

This recipe uses a handful of common pantry items, making it perfect for a quick weeknight meal.

• 2 medium zucchini, about 1 pound total
• 1 teaspoon kosher salt, plus more for seasoning
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh chives or green onions
• 1/2 teaspoon black pepper
• 2-3 tablespoons olive oil or vegetable oil for frying

Tools & Equipment

• Box grater or food processor
• Large mixing bowl
• Clean kitchen towel or cheesecloth
• Measuring cups and spoons
• Large non-stick skillet
• Spatula

Step-by-Step Instructions

Step 1: Prepare the Zucchini

Using a box grater, grate the zucchini on the large holes. Place the grated zucchini in a large bowl and sprinkle with 1 teaspoon of kosher salt. Toss to combine. Let it sit for at least 10 minutes. You’ll see the water start to draw out almost immediately.

Step 2: Squeeze Out the Moisture

After 10-15 minutes, transfer the salted zucchini to the center of a clean kitchen towel. Gather the corners of the towel and twist it tightly to form a ball. Squeeze the ball over the sink or a bowl, wringing out as much liquid as you can. Be aggressive! You want to remove as much water as possible. The more you squeeze, the crispier your pancakes will be. You can also use a few layers of paper towels, but I find the towel method to be more effective for getting out that last bit of liquid.

Step 3: Make the Batter

Once you’ve squeezed the zucchini dry, transfer it to a clean, dry bowl. Break up any clumps with your hands. Add the beaten eggs, flour, Parmesan cheese, chives, and black pepper. Stir everything together until just combined. The mixture should be thick and hold its shape. If it feels too wet, you can add another tablespoon of flour but resist the urge to add too much. A little bit of flour goes a long way.

Frying Your Zucchini Pancakes

Step 4: Heat the Pan

Place a large non-stick skillet over medium heat and add 2-3 tablespoons of oil. Let the oil get hot. A simple test: flick a small amount of the batter into the pan. If it sizzles immediately, your oil is ready. This is a crucial step for achieving that beautiful, golden-brown crust.

Step 5: Cook the Pancakes

Using a large spoon or a small ice cream scoop, drop 2-3 spoonfuls of the zucchini mixture into the hot pan. Gently flatten each mound with the back of the spoon to form a pancake about 3 inches in diameter and 1/2 inch thick. Cook for 3-4 minutes per side, or until they’re deeply golden and crispy. Don’t overcrowd the pan; cook in batches if necessary.

Step 6: Drain and Serve

Transfer the cooked pancakes to a plate lined with a paper towel to absorb any excess oil. Serve immediately. These are best when they’re hot and fresh. They make a fantastic side dish for roasted chicken or fish, but I love them on their own with a dollop of sour cream or Greek yogurt and a sprinkle of extra chives.

The Better Serve

This recipe for zucchini pancakes has become a staple in my kitchen, not just because it’s a great way to use up that summer harvest, but because it’s a truly delicious dish in its own right. It’s a testament to how a few simple ingredients and one crucial technique can transform a humble vegetable into something special. I hope this recipe empowers you to turn your summer bounty into a meal you’ll be proud to share with your family and friends. Happy cooking!

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