| | | |

Zucchini Pancakes

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.

Plates of zucchini pancakes with spicy dipping sauce.

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.

Ingredients

  • 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.
A spread of savory zucchini pancakes with a side of dipping sauce.

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.

Equipment

For this recipe, you’ll need a box grater, tea towel or nut milk bag, large skillet, and a spatula.

Frequently Asked Questions

What’s the best way to wring out the water?

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.

Why are my zucchini pancakes mushy?

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

A cutting board with small plates with zucchini fritter style pancakes and a side of spicy aioli.

Zucchini Pancakes

4.75 from 4 votes
Zucchini pancakes on a plate.
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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 10 pancakes

Ingredients
 

  • 1 pound zucchini, grated
  • 1 egg
  • 6-7 tablespoon chickpea flour
  • 1 teaspoon baking powder
  • 1 tablespoon dried chives
  • 1 teaspoon kosher salt reduce to ½ teaspoon if using another kind
  • ¼ teaspoon black pepper
  • butter & olive oil for cooking

Instructions

  • 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.

Notes

This makes roughly 10 small pancakes if using 2 heaping tablespoons per pancake.
Serves 3 people when eaten as a side.
SUBSTITUTIONS:
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.
4.75 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating