Zucchini Pancakes
Zucchini Pancakes are crispy on the edges, tender in the middle, and ready in less than 30 minutes. Made with shredded zucchini, fresh dill and scallions, they're an easy way to use up garden zucchini for breakfast or brunch.
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Zucchini takes over gardens, farmers markets and grocery stores every August. When I’m not turning it into fritters, quiche, or shakshuka, these Zucchini Pancakes are where the surplus goes.
They come together fast: shred it, squeeze out the water, mix in eggs and a few pantry staples, then fry until the edges turn crispy. Zucchini is about 90 percent water, which is exactly why squeezing out as much as you can before mixing makes such a difference in the finished pancake. Skip that step and you’ll end up with something closer to soup.
A handful of fresh dill and scallions keep these bright, and a dollop of sour cream on top never hurts. If you’ve got more zucchini than you know what to do with, these zucchini pancakes are one of the easiest ways to use it up.
More Zucchini Recipes
If you’re cooking your way through a zucchini surplus, here are a few more ways to use it up:
- Zucchini Quiche — a shortcut breakfast using store-bought pie crust.
- Zucchini & Tomato Breakfast Skillet — a simple stovetop skillet with eggs baked right in.
- Green Shakshuka — shredded zucchini and green tomatoes with poached eggs.
Zucchini Pancakes
Ingredients
- 2 medium zucchini
- 2 scallions
- 3 eggs
- 2 tablespoons fresh, chopped dill
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Avocado oil for frying
- Sour cream and extra fresh dill for serving, optional
Instructions
- Cut off ends of two medium zucchini and shred with a box grater. Use your hands to squeeze as much liquid out of the zucchini as you can, and put zucchini shreds into a medium bowl. You should have about 2½ to 3 cups of packed zucchini.
- Thin slice 2 scallions and add to the zucchini. Add all purpose flour, baking powder, garlic powder, kosher salt and black pepper into the bowl. Stir to combine.
- Crack eggs into the side of the bowl and whisk into the zucchini mixture. Stir in fresh, chopped dill.
- Heat a few tablespoons of avocado oil in a heated skillet. Once hot, use a ⅓ cup measuring cup to scoop batter into the skillet.
- Cook for about 3 to 4 minutes on each side until browned, careful not to burn. Recipe will make 6 to 8 pancakes.
- Serve with sour cream and a sprinkle of fresh dill.
Notes
- Squeeze the zucchini as dry as you can. You can use a cheese cloth, if you can’t get enough water out with your hands. This is the difference between crispy pancakes and soggy ones. A clean kitchen towel works better than a colander alone.
- Batter can be mixed up to a day ahead and stored covered in the fridge; give it a quick stir before frying.
- Have extra zucchini on hand? Put it to use in my Zucchini Quiche.
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