Parmesan Zucchini Pancakes

These Parmesan Zucchini Pancakes are a good way to use fresh garden zucchini. Made with shredded zucchini, Parmesan cheese, and herbs, these savory pancakes are golden on the outside with a tender center. Serve them for brunch, lunch, or as an easy summer side.

Zucchini season is in full swing here in New Jersey, and we're making all things squash. Like this zucchini galette or our popular zucchini pie. But today is all about our crispy pan-fried zucchini pancake recipe (aka zucchini fritters), which is made even better when topped with a homemade lemon yogurt sauce.

What are zucchini pancakes?

Unlike traditional breakfast pancakes, these zucchini pancakes are savory, made with shredded zucchini, Parmesan cheese, and herbs. They're similar to zucchini fritters, with a golden exterior and tender center, making them suited to brunch, lunch, or a light side dish.

Ingredient notes

Here is what you'll need to make these savory zucchini pancakes.

• Zucchini Look for them at your local farmer's market or neighborhood grocery store. Peak season is in the summer where they will be the freshest, but they are available all year round. We like to use green zucchini, but you can opt for yellow squash. Either way, zucchini is mostly water, and you will need to squeeze the heck out of either one to produce the crispiest pancakes (more about that in a bit).
• Parmesan Freshly grated is the best, but you can use pre-grated cheese.
• Flour All-purpose.
• Baking powder Adds a little height to the pancakes.
• Fresh herbs we always have way too many chives, so we love throwing in fresh chives as well as fresh rosemary.
• Salt and pepper Flavors the zucchini.
• Lemon zest Adds brightness to the dish.
• Olive oil For frying.
• Yogurt or sour cream For serving on top of the pancakes.

Step-by-step instructions

These Parmesan zucchini fritters will require a little bit of prep work, but they are so worth it. The key to making crispy fritters is to squeeze out all of the water from the zucchini. If you skip this step, you will be left with a pile of mush (believe us, we tried).

Step 1. Shred the zucchini. Step 2. Salt the zucchini for 30 minutes, then squeeze out all the water. Step 3. Add all the ingredients to a bowl. Step 4. Mix until combined.

Step 5. Form into circular patties, about 3 inches wide.

Step 6. Heat oil in a skillet over medium. Cook about 3-4 minutes per side until golden brown and crispy.

Step 7. Remove from heat and let cool on a wire rack for a few minutes. You can use a paper towel to blot some of the oil.

We like to garnish the zucchini pancakes with flaky sea salt, right after they come off the heat. Serve them with a dollop of yogurt, mixed with fresh lemon and additional fresh herbs.

Expert tips for squeezing zucchini

• Shredding zucchini on a box grater will produce significantly more water than using a food processor. Keep this in mind when shredding and squeezing. Using a box grater will produce the best fritter consistency.
• Use a tea towel or cheesecloth to squeeze the water out of the zucchini. Once you think you have squeezed all the water out, go in for another squeeze (trust us, there's more).
• The more water you squeeze out, the crispier your fritters will be.
• The zucchini should feel surprisingly dry and clump together in your hands. This is exactly what you want.

Substitutions and variations

Missing an ingredient? Want to mix things up? Try some of these suggestions.

• Zucchini You can use green or yellow squash. You can even mix and match both types of squash.
• Herbs Use any combination of fresh or dried herbs. Basil, oregano, or mint work well.
• Garlic Try adding a minced garlic clove for added flavor.
• Add heat Make it spicy with crushed red pepper or cayenne pepper.
• Cheese Swap out the Parmesan for grated Locatelli or Pecorino Romano cheese.
• Feta Use crumbled feta cheese instead of Parmesan.

Serve it with

We think these savory zucchini pancakes are good all on their own, but they also make a great zucchini appetizer. We serve them topped with lemony yogurt, along with a side salad for a complete meal.

Zucchini pancakes also make a great side dish to any summer brunch. Serve them with frittatas breakfast hash or quiche.

Keeping leftovers

Parmesan zucchini pancakes are best eaten immediately when they are at their crispiest. However, they can be stored, and covered in an air-tight container in the fridge for up to 5 days. You can reheat them in the oven at 350ºF for 15 minutes or until heated through.

To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe Ziploc bag, and freeze for up to 3 months.

Kitchen questions

Do we need to squeeze the water out of the zucchini?

Yes! Don't skip this step. It's crucial to get the pancakes to crisp up. Summer squash is about 95% water, so they need all the help they can get. Also, salt the zucchini first. This gives the zucchini a head start and naturally draws moisture out.

Why are our zucchini pancakes soggy?

The most likely culprit is too much water in the zucchini. squeeze out as much as you can. When frying the zucchini, allow them to get a good crust before flipping.

Looking for recipes with summer produce? Try these reader favorites!

Ingredients

Makes 8 pancakes

• 4 medium zucchini (about 2 pounds), shredded
• 1 tsp kosher or fine sea salt, divided, plus more to taste ((½ tsp for salting the zucchini, ½ tsp for flavoring the batter))
• ½ cup all-purpose-flour
• ½ tsp baking powder
• ½ cup grated Parmesan cheese
• 1 tbsp finely chopped fresh chives
• 1½ tbsp finely chopped fresh dill
• 2 tsp finely chopped fresh rosemary
• ½ tsp freshly ground black pepper
• 1 tsp lemon zest
• 2 large eggs, lightly beaten
• 2-4 tbsp extra-virgin olive oil for frying (can use any neutral oil like canola or vegetable)
• Greek yogurt or sour cream for serving, optional

Equipment

• box grater or food processor with grating or shredding attachment
• large non-stick skillet
• wire rack

Method

1. Using the large holes of a box grater (or a food processor fitted with the shredding attachment), shred the zucchini (skin and all). *See notes.

2. Add the shredded zucchini to a large bowl with ½ tsp of salt and mix well. Set aside for 30 minutes at room temperature. This will help draw the water out of the zucchini.

3. After 30 minutes, wrap the zucchini in cheesecloth or a tea towel, and squeeze as much water out of the zucchini as possible. When you think the water is all out, give it one last squeeze for good measure. The zucchini will have shrunk down considerably, but that's ok.

4. To a large bowl, add the shredded zucchini, flour, Parmesan, baking powder, chives, rosemary, dill, the remaining ½ teaspoon of salt, pepper, lemon zest, and eggs. Mix until well combined (the mixture should come together and hold when pressed).

5. Divide the zucchini mixture into 7–8 portions and gently shape each into a patty about 3 inches wide and ½ inch thick.

6. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the patties in a single layer, being careful not to overcrowd the pan. Cook in batches, if needed, for 3–4 minutes per side, or until deep golden brown and crisp on both sides.

7. Remove the zucchini to a paper-towel lined plate (or wire rack) to cool. If desired, sprinkle sea salt on the fritters while they are still hot. Serve immediately plain, or with a dollop of Greek yogurt or sour cream and a splash of lemon.

Kitchen notes

• For the best texture, shred the zucchini using the large holes of a box grater. A food processor works well for larger batches but produces longer, fluffier shreds that may slightly change the consistency.
• Use a tea towel or cheesecloth to squeeze the water out of the zucchini. Once you think you have squeezed all the water out, go in for another squeeze- (trust us, there's more). The more water you squeeze out, the crispier your pancakes will be.
• You can use green or yellow squash for this recipe.
• Parmesan zucchini pancakes are best eaten immediately when they are at their crispiest. However, they can be stored and covered in an air-tight container in the fridge for up to 5 days. You can reheat them in the oven at 350ºF for 15 minutes or until heated through.
• To freeze, tightly wrap each cooled pancake in plastic wrap, then place in a freezer-safe Ziploc bag, and freeze for up to 3 months.