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For a crisp-edged, tender-centred zucchini pancake recipe, grate 500 g zucchini, remove as much water as possible, then mix it with 1 large egg, 60 g plain flour, 30 g grated Parmesan and 2 tablespoons of oil for frying.
Zucchini Pancake Recipe at a Glance
| Ingredient or setting | Amount or target | Why it matters |
|---|---|---|
| Zucchini | 500 g before grating | Provides enough mixture for four medium pancakes |
| Plain flour | 60 g | Binds the mixture without making it heavy |
| Egg | 1 large, about 50 g without shell | Holds the pancake together and supports browning |
| Parmesan | 30 g, finely grated | Adds savoury flavour and helps form a crisp crust |
| Pan temperature | Medium heat; oil shimmers but does not smoke | Cooks the centre before the outside burns |
| Cooking time | 3–4 minutes per side | Allows the edges to brown and the centre to set |
Ingredients
- 500 g zucchini, approximately 2 medium zucchini
- 1 large egg
- 60 g plain flour
- 30 g finely grated Parmesan
- 2 spring onions, thinly sliced
- 1 small garlic clove, finely grated or minced
- 1 tablespoon chopped fresh dill or parsley
- 1/2 teaspoon fine salt, plus extra for the zucchini
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or another neutral frying oil, adding more as needed
This quantity makes four pancakes approximately 10–12 cm wide, or six smaller pancakes. The mixture should be thick enough to sit in a spoonful rather than run across the bowl.
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Zucchinis, Zucchinis, Zucchinis: A collection of zucchini recipes
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View on AmazonHow to Make the Pancakes
1. Grate and salt the zucchini
Coarsely grate the zucchini using the large holes of a box grater. Toss it with 1/2 teaspoon salt and leave it in a colander for 10 minutes. Salt draws water out of the zucchini, while the short resting time seasons the vegetable without making it limp.
2. Remove the moisture thoroughly
Transfer the grated zucchini to a clean tea towel, cheesecloth or several layers of kitchen paper. Gather the material around the zucchini and squeeze firmly over the sink. Keep squeezing until the liquid comes out only in small drips.
For the specified 500 g starting weight, aim to remove roughly 100–150 g of liquid. The exact amount varies with the zucchini, but this is the step that most strongly determines whether the pancakes turn crisp or soft. If the shreds still look glossy and release water when pressed, squeeze them again.
3. Mix the batter
Place the drained zucchini in a bowl and separate the shreds with a fork. Add the egg, flour, Parmesan, spring onions, garlic, herbs and black pepper. Stir until every strand is coated.
Do not leave the mixed batter standing for a long time. Zucchini continues releasing water after it is combined with the other ingredients. If you need to pause, refrigerate the mixture and stir in 1–2 teaspoons of flour only if it becomes noticeably loose.
4. Heat the pan correctly
Use a heavy frying pan, cast-iron skillet or non-stick pan with a flat base. Add enough oil to create a thin film across the cooking surface, then heat over medium heat for about 2 minutes.
The oil should look fluid and shimmer when the pan is tilted. A small drop of batter should sizzle immediately but take around 30–40 seconds to become deeply golden underneath. If it turns dark in under 20 seconds, reduce the heat; if it barely sizzles, wait another minute.
5. Shape and cook
Scoop approximately 1/2 cup of batter for each large pancake, or 2 tablespoons for a small one. Place it in the pan and press it into an even round approximately 1 cm thick. A thinner pancake develops more crisp surface area, while a pancake thicker than 1.5 cm is more likely to remain wet in the middle.
Cook for 3–4 minutes on the first side, without repeatedly moving it. The underside is ready to turn when the edge looks dry, the pancake releases with a thin spatula and the base is golden brown. Cook the second side for another 3–4 minutes.
Transfer cooked pancakes to a wire rack rather than stacking them on a plate. Air can circulate underneath, preventing steam from softening the crust. If cooking several batches, keep them in a 100°C oven on a rack for up to 20 minutes.
Moisture and Texture Adjustments
| What you see | Likely cause | Fix |
|---|---|---|
| Batter spreads into a thin puddle | Too much zucchini liquid remains | Squeeze the zucchini again, then add flour 1 teaspoon at a time |
| Outside burns while centre is soft | Heat is too high or pancake is too thick | Lower to medium-low and flatten to about 1 cm |
| Pancake falls apart when turned | It has not set, or the mixture lacks binder | Cook longer before turning; add 1 tablespoon flour if needed |
| Edges are pale and greasy | Pan was not hot enough or contained too much oil | Preheat longer and use a thin, even layer of oil |
| Centre is dense and floury | Too much flour or an overly thick pancake | Use the 60 g flour ratio and spread the batter thinner |
Why This Ratio Works
The recipe uses 60 g flour for 500 g raw zucchini, but the zucchini loses approximately 100–150 g of water during draining. That leaves roughly 350–400 g of vegetable solids and moisture to bind. The resulting flour-to-drained-zucchini ratio is about 1:6 to 1:7 by weight, enough for structure without turning the pancake into a flour-heavy fritter.
The egg provides additional binding, while Parmesan contributes both dry solids and savoury flavour. If your zucchini is unusually large, watery or freshly picked, the drained mixture may still be wetter than this ratio assumes. In that case, adjust by texture rather than adding a large amount of flour at once.
Topping Ideas
- Garlic yoghurt: Mix Greek yoghurt with lemon juice, grated garlic, salt and chopped dill.
- Smoked salmon and crème fraîche: Add a small piece of smoked salmon, crème fraîche and fresh chives to each pancake.
- Poached egg: Serve one pancake with a poached egg and cracked black pepper for breakfast.
- Tomato and feta: Top with diced tomatoes, crumbled feta, basil and a drizzle of olive oil.
- Chilli crisp or hot sauce: Add a small amount after cooking so the crust stays crisp.
- Avocado and lime: Use mashed avocado, lime juice and coriander for a richer, fresh topping.
Useful Substitutions
Plain flour can be replaced with an equal weight of all-purpose gluten-free flour blend. Chickpea flour also works, but use approximately 50 g initially because it absorbs liquid differently; add more only if the mixture cannot hold its shape.
For a dairy-free version, replace Parmesan with 1 tablespoon nutritional yeast and an additional pinch of salt. The crust may be slightly less browned, so allow the pancakes to cook a little longer over medium heat rather than increasing the heat.
Yellow summer squash can replace zucchini at the same weight. Grated carrot can replace up to one-quarter of the zucchini, but it contains less water and produces a firmer, sweeter pancake. Avoid replacing all the zucchini with carrot unless you also add a splash of milk or another egg.
Storage and Reheating
Cool the pancakes completely, then refrigerate them in a sealed container for up to 3 days. Reheat them in a lightly oiled frying pan over medium heat for 2–3 minutes per side, or in a 200°C oven for approximately 8–10 minutes. A microwave warms them quickly but leaves the edges soft.
For freezing, place cooled pancakes in a single layer until firm, then stack them with baking paper between each one. Reheat from frozen in a 200°C oven for 15–18 minutes, turning once. Do not thaw them first, because the released moisture can make the surface soggy.
Final Crispness Checklist
- Salt the grated zucchini and wait 10 minutes.
- Squeeze out approximately 100–150 g of liquid from 500 g zucchini.
- Keep the batter close to the 500 g zucchini, 60 g flour and 1 egg ratio.
- Preheat until a small amount of batter sizzles straight away.
- Shape pancakes to about 1 cm thick.
- Turn only after the underside is golden and the edge looks set.
- Rest finished pancakes on a wire rack, not in a stack.
