Mom's Famous Zucchini Pancakes

This crispy-on-the-outside, tender-on-the-inside zucchini pancake recipe has been my secret weapon for using up summer garden bounty for years. Even zucchini skeptics can't resist these savory little bites that disappear from the plate almost as quickly as they come off the skillet.

I first made these pancakes when my garden exploded with zucchini one summer, and I was desperately seeking new ways to use the overflow. Now they've become such a family favorite that my children request them year-round, not just during zucchini season.

Key Ingredients

• 2 cups grated zucchini: The star of the show provides moisture and subtle flavor. Choose firm, medium-sized zucchini for best texture and less seeds
• 2 large eggs: Creates structure and helps bind everything together. Room temperature works best
• 2 tablespoons chopped green onion: Adds a mild onion flavor that complements the zucchini perfectly
• 1/2 cup all-purpose flour: Provides structure and helps absorb excess moisture
• 1/4 cup grated Parmesan cheese: Offers savory depth and helps create those irresistible crispy edges
• 1/2 teaspoon baking powder: Creates a slight lift for more tender pancakes
• 1/2 teaspoon salt: Enhances all the flavors. Use kosher salt for best results
• 1 pinch dried oregano: Adds subtle Mediterranean flavor that pairs wonderfully with zucchini
• 1/4 cup vegetable oil: For frying to golden perfection. Choose a neutral oil with high smoke point

Step-by-Step Instructions

Prepare the Zucchini:

Thoroughly blot the grated zucchini with paper towels to remove excess moisture. This crucial step prevents soggy pancakes and helps them get properly crisp. I usually press down firmly and may change paper towels a couple times until they come away relatively dry.

Mix the Wet Ingredients:

In a large bowl, combine the moisture-reduced zucchini with the eggs and chopped green onion. Stir until everything is well incorporated. The eggs will coat the zucchini pieces, preparing them to accept the dry ingredients.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, Parmesan cheese, baking powder, salt, and oregano until evenly distributed. This ensures the leavening and seasonings will be evenly dispersed throughout the batter.

Create the Batter:

Add the dry ingredient mixture to the zucchini mixture, stirring gently until just combined. Avoid overmixing, which can develop gluten and make the pancakes tough. The batter should look thick and slightly lumpy.

Fry the Pancakes:

Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Drop rounded spoonfuls (about 2 tablespoons) of batter into the hot oil, flattening slightly with the back of the spoon. Cook until the edges appear set and golden brown, about 2 to 3 minutes.

Flip and Finish:

Carefully flip each pancake and cook for another 2 to 3 minutes until the second side is equally golden and crisp. The center should be cooked through but still tender.

Drain and Serve:

Transfer the finished pancakes to a paper towel-lined plate to absorb excess oil. Serve while still warm for the best taste and texture, with a dollop of sour cream if desired.

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The Parmesan cheese is really the magical ingredient in these pancakes. I once tried making them without it when I ran out, and while they were still good, they lacked that special umami depth and those irresistibly crispy golden edges that make everyone reach for seconds and thirds.

Storage and Make-Ahead Tips

These zucchini pancakes store remarkably well, making them perfect for meal prep. After cooking, allow them to cool completely, then layer between sheets of parchment paper in an airtight container. They'll keep in the refrigerator for up to 3 days. To freeze, arrange them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.

To reheat, place the pancakes on a baking sheet in a 375°F oven for about 10 minutes from refrigerated, or 15 minutes from frozen. For the crispiest results, avoid microwaving, which can make them soggy.

Creative Variations

While the classic recipe is perfect as is, you can customize these pancakes to suit your taste preferences or use what you have on hand. Try adding 1/4 cup corn kernels for sweetness and texture, swap the Parmesan for feta for a tangier profile, or mix in a handful of fresh chopped herbs like dill, basil, or parsley. For a spicy kick, add a pinch of red pepper flakes or a small amount of finely diced jalapeño.

Serving Suggestions

These versatile pancakes can play many roles in your meal planning. Serve them as a light lunch alongside a fresh green salad, offer them as an appetizer at your next gathering, or use them as a savory breakfast topped with a fried egg. For a more substantial meal, pair them with grilled chicken or fish.

Traditional accompaniments include sour cream, Greek yogurt, or a light tzatziki sauce. For special occasions, top with smoked salmon and a small dollop of crème fraîche for an elegant appetizer that will impress guests.

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Frequently Asked Questions

→ How do I prepare the zucchini for pancakes?

Grate the zucchini finely and blot it with paper towels to remove excess moisture. This step helps keep the pancakes from becoming too soggy while frying.

→ What can I serve with zucchini pancakes?

Serve zucchini pancakes with a dollop of sour cream or yogurt for added creaminess. They also pair well with fresh herbs or a sprinkle of Parmesan.

→ Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free. Be sure to check other ingredients for gluten as well.

→ Can I bake zucchini pancakes instead of frying?

Yes, you can bake them at 375°F (190°C) on a greased baking sheet for about 15 minutes, flipping halfway, until golden and cooked through.

→ How can I store leftover zucchini pancakes?

Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven for best results.

→ Can I freeze zucchini pancakes?

Yes, freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat directly from frozen in a skillet or oven.