Zucchini Pancakes

Nutriscore Rating: 73/100

Transform your garden-fresh zucchini into a crispy and flavorful delight with this easy Zucchini Pancakes recipe! Perfectly seasoned with fresh dill, parsley, and a hint of Parmesan cheese, these savory pancakes come together in just 30 minutes. The simple technique of draining excess moisture from the zucchini ensures a golden-brown finish, while the added green onion and black pepper pack each bite with a burst of aromatic freshness. Ideal as a light meal, snack, or impressive side dish, these zucchini fritters pair beautifully with a dollop of sour cream or yogurt for a creamy, tangy topping. Whether you're looking for a quick weeknight recipe or a creative way to use summer vegetables, these zucchini pancakes are a must-try!

Recipe Information

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 2 medium zucchini
• 0.5 teaspoon salt
• 0.5 cup all-purpose flour
• 0.25 cup Parmesan cheese
• 1 large egg
• 1 piece green onion
• 1 tablespoon fresh dill
• 1 tablespoon fresh parsley
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil

📝 Instructions

8 steps

1. Grate 2 medium zucchinis coarsely. Place the grated zucchini in a bowl, sprinkle with 0.5 teaspoon of salt, and let it sit for 10 minutes to draw out moisture.

2. After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out the excess moisture from the zucchini, then place the zucchini back in the bowl.

3. Add 0.5 cup of all-purpose flour, 0.25 cup of Parmesan cheese, 1 large egg, 1 chopped green onion, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, and 0.25 teaspoon of black pepper to the zucchini. Mix everything well until combined.

4. Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.

5. Scoop approximately 2 tablespoons of the zucchini mixture per pancake into the pan, flattening slightly with the back of a spoon.

6. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.

7. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.

8. Serve the zucchini pancakes warm with a dollop of sour cream or yogurt, if desired.

Nutrition Facts

1 serving (144.6g)

Calories		178
% Daily Value*
Total Fat		10.3 g	13%
	Saturated Fat	2.6 g	13%
	Polyunsaturated Fat	0.0 g
Cholesterol		52 mg	17%
Sodium		309 mg	13%
Total Carbohydrate		15.8 g	6%
	Dietary Fiber	1.6 g	6%
	Total Sugars	2.2 g
Protein		6.5 g	13%
Vitamin D		0.3 mcg	1%
Calcium		84 mg	6%
Iron		1.4 mg	8%
Potassium		310 mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 368 cal (50.8%%)

Protein: 104 cal (14.4%%)

Carbs: 252 cal (34.8%%)