Try these easy, 5 ingredient savory zucchini pancakes if you need more ideas of what to do with an abundance of zucchini. This recipe is gluten, nut, and dairy-free.
People often take advantage of this moisture-rich vegetable by adding it to bread, muffins, cakes, oatmeal, etc., which is a nice way to add hidden vegetables without having to really taste them.
But, when zucchini is in its peak season its flavor is the sweetest, which means choosing dishes that really let its flavor shine. Some favorites are stuffed zucchini boats, Spanish zucchini omelet, zucchini corn salad, risotto, pasta, or these savory fritter-like zucchini pancakes.
- Zucchini - opt for smaller zucchini over large as their flavor is sweeter, less watery, and less bitter.
- Chickpea flour (also called garbanzo bean flour, gram, or besan) - made from dried chickpeas, is naturally gluten-free, has protein, and adds bulk to the pancakes.
- Egg - helps hold the pancakes together.
- Dried chives - adds a nice savory flavor.
- Baking powder - helps the pancakes rise a little.
- Salt & pepper - flavor.
- Butter & olive oil (dairy-free or regular depending on your needs) - I like the combination of flavors for cooking the pancakes, but you can also just use one or the other.
How to Make Zucchini Pancakes
Prep the zucchini
Trim off the ends of the zucchini and use a box grater or the shredder attachment on a food processor to grate the zucchini. Place the zucchini shreds in the middle of a clean tea towel (or nut milk bag).
Fold up the sides around the shredded zucchini and over a bowl or the kitchen sink, squeeze out as much excess water as you can.
Mix the ingredients
Add the wrung-out zucchini to a medium-sized bowl along with the flour, egg, dried chives, baking powder, salt, and pepper. Mix with a fork until well combined.
Scoop & cook the pancakes
Heat a skillet over medium heat. Once hot add the butter and olive oil and swirl around in the pan.
Scoop out 2 heaping tablespoons of the mixture and flatten slightly with the back of a spatula in the pan. Cook for about 2-3 minutes on each side until golden brown.
Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these zucchini pancakes using what you already have? Here are some ideas…
- No chickpea flour? - use all-purpose flour instead (or gluten-free all-purpose flour if necessary).
- No dried chives? - anything goes here, so use whatever dried herb you enjoy.
- Optional add-ins - diced shallot or onion, minced garlic, or fresh herbs to intensify the flavor.
Frequently Asked Questions
To wring out the excess water in your grated zucchini, wrap it in a clean tea towel (or nut milk bag), fold up the sides and over a bowl, squeeze out as much water as you can. Alternatively, you can use a fine mesh strainer and the back of a ladle.
If your pancakes are mushy, it's likely because you didn't squeeze enough water out of the zucchini. The batter should be on the thicker side. If it's too runny, add more flour.
More Easy Recipes To Try
- Trim off the ends of the zucchini and using a box grater or the shredder attachment on a food processor, grate the zucchini and place in the middle of a clean tea towel. (Alternatively, you can do this with a nut milk bag).
- Fold up the sides around the zucchini and over a bowl or the sink, squeeze out as much excess water as you can.
- Now, add the zucchini to a medium-sized bowl along with the flour, egg, dried chives, baking powder, salt and pepper. Mix with a fork until well combined.
- Heat a skillet over medium heat. Once hot add a little butter and olive oil and swirl around in the pan (about 1 tablespoon each).
- Scoop out 2 heaping tablespoons of the mixture and flatten slightly with the back of a spatula in the pan. Cook for about 2-3 minutes on each side until golden brown.
- Serve warm.