Crispy zucchini pancake recipe is one of those dishes that sneaks up on you and steals the show at any meal. If you think zucchini is just for salads or boring side dishes, wait until you try these golden, crunchy pancakes. They’re so good, I often find myself making extra just to snack on later no judgment, right?
Why You Should Try This Crispy Zucchini Pancake Recipe
Ever had a zucchini pancake that turned out soggy or bland? Yeah, me too, and it’s frustrating. But this recipe nails that crispy exterior while keeping the inside tender and flavorful. It’s a fantastic way to use up zucchini when it’s in season or to sneak some veggies into your meal without anyone batting an eye.
Plus, they come together quickly, which is perfect for those nights when you want something homemade but don’t want to spend hours in the kitchen. And honestly, who doesn’t love a recipe that doubles as a snack and a side dish?
Variations I’ve Tried And Liked
I like to keep things interesting by tweaking the basic recipe depending on what I have on hand or my mood.
- Cheesy Zucchini Pancakes: Adding shredded Parmesan or cheddar makes these pancakes extra rich and savory.
- Herb-Infused: Toss in fresh dill, parsley, or chives for a fresh, garden-y flavor.
- Spicy Kick: A pinch of cayenne or some chopped jalapeños gives the pancakes a nice little heat.
- Gluten-Free Version: Swap regular flour for almond or chickpea flour to keep it gluten-free without losing texture.
Have you experimented with different spices or add-ins? It’s kind of fun to see how a simple recipe can change with just a few tweaks.
Crispy Zucchini Pancake Recipe
Ingredients
Instructions
- Squeeze excess moisture from the grated zucchini using a clean kitchen towel.
- Spoon the batter into the skillet, flattening each spoonful into a pancake shape.
- Cook for 3-4 minutes per side until golden brown and crispy.
- Remove from skillet and drain on paper towels.
- Serve warm as an appetizer or snack.
Notes
Serving Ideas
These pancakes are surprisingly versatile. Here are a few ways I like to enjoy them:
- With a dollop of Greek yogurt mixed with lemon juice and dill for a fresh dip.
- Topped with smoked salmon and a squeeze of lemon for a fancy brunch.
- On their own as a crunchy snack with a sprinkle of flaky sea salt.
- Paired with a simple green salad and a light vinaigrette for a quick lunch.
Tips for Crispy Zucchini Pancakes Recipe
- Don’t skip the step of squeezing out the zucchini water. It’s the difference between soggy and crispy.
- Use a non-stick skillet or a well-seasoned cast iron pan to prevent sticking.
- Keep the heat medium to medium-low. Too hot and the outside burns before the inside cooks.
- If you want extra crispiness, add a tiny bit of cornmeal to the batter.
- Make sure to flip the pancakes only once to keep them intact.
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in a skillet over medium heat to bring back the crispiness. Microwaving will make them soggy, and nobody wants that.
Common Mistakes to Avoid
- Skipping the salt and squeeze step on the zucchini. This leads to watery batter and mushy pancakes.
- Using too much oil or not enough oil. Too much makes them greasy; too little causes sticking and uneven cooking.
- Flipping too often or too early. Patience is key here.
- Overloading the pan. Crowding results in steaming instead of frying.
Nutrition Facts
- Calories: 140 kcal
- Carbohydrates: 12 g
- Protein: 6 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 3 g
These crispy zucchini pancakes deliver a nice balance of nutrients and keep things light yet satisfying. Perfect for a snack or part of a meal that doesn’t leave you feeling weighed down.