Crispy Parmesan Zucchini Pancakes: Your Ultimate Summer Brunch & Side Dish Recipe
Embrace the bounty of summer with these incredibly flavorful and crispy Parmesan Zucchini Pancakes, also affectionately known as zucchini fritters! Crafted with fresh, seasonal zucchini, savory Parmesan cheese, aromatic herbs, and a bright hint of lemon, these pancakes are pan-fried to golden perfection. Whether you’re seeking a delightful stand-alone meal, a versatile side dish, or the star of your next brunch spread, these fritters are sure to impress. Serve them simply on their own, or elevate the experience with a dollop of creamy, lemony yogurt for an irresistible combination of textures and tastes.
As zucchini season hits its peak, especially here in regions like New Jersey, it’s the perfect time to get creative with this versatile summer squash. While I adore making various zucchini delights such as this zucchini galette or my popular crustless zucchini pie, today we’re dedicating our attention to the star of the show: these incredibly crispy, pan-fried zucchini pancakes, also widely known as zucchini fritters! They offer a delightful way to enjoy an abundance of summer zucchini, turning it into a savory and satisfying dish that appeals to everyone.
These Parmesan zucchini pancakes are savory, flavorful fritters, meticulously crafted from finely shredded zucchini, generously mixed with grated Parmesan cheese, a medley of fresh herbs, and a vibrant touch of lemon zest. The mixture is bound together with a little all-purpose flour, eggs, and a touch of baking powder, which helps them achieve a desirable lightness. Once formed into perfectly circular patties, they are pan-fried in olive oil until they boast an irresistible golden-brown crust and a tender, juicy interior. The result is a truly delicious fritter that promises crispiness in every bite.
No savory zucchini pancake experience is truly complete without the perfect accompaniment. A generous dollop of creamy, herbed lemony yogurt or sour cream provides a refreshing contrast to the richness of the fritters. This bright, tangy topping is an absolute must-have, transforming these simple pancakes into an ideal dish for a leisurely brunch, a light lunch, or a flavorful side to any meal.
Essential Ingredient Notes for Perfect Zucchini Pancakes
Crafting these savory zucchini pancakes begins with selecting the right ingredients and understanding their roles. Here’s a detailed look at what you’ll need and why each component is crucial for achieving the best flavor and texture.
- Zucchini: The star ingredient! Seek out firm, unblemished zucchini at your local farmer’s market or grocery store. While peak season in summer offers the freshest and most flavorful squash, zucchini is thankfully available year-round. Green zucchini is typically used, but yellow squash can be a lovely alternative or even a mix. Remember, zucchini is predominantly water (about 95%), making the crucial step of squeezing out excess moisture paramount for achieving truly crispy pancakes. We’ll delve into this in more detail shortly.
- Parmesan Cheese: For the most vibrant flavor, freshly grated Parmesan is highly recommended. Its sharp, nutty notes will truly shine through. However, if convenience is key, good quality pre-grated Parmesan can also be used. Just ensure it’s finely grated to blend smoothly into the batter.
- All-Purpose Flour: This acts as the binding agent, holding the shredded zucchini and other ingredients together, giving the pancakes structure without making them too dense.
- Baking Powder: A small amount of baking powder is essential for a slight lift, contributing to a lighter, more tender texture in the pancakes. It helps prevent them from becoming too flat and heavy.
- Fresh Herbs: Herbs add a wonderful layer of freshness and aroma. Chives and rosemary are personal favorites, offering a delicate oniony note and an earthy, piney fragrance, respectively. Feel free to experiment with other fresh herbs like dill, basil, parsley, or mint based on your preference.
- Salt and Pepper: Basic but vital. Kosher or fine sea salt is used not only for seasoning the batter but also crucially for drawing moisture out of the zucchini before mixing. Freshly ground black pepper adds a subtle kick.
- Lemon Zest: This brightens the entire dish, cutting through the richness of the cheese and the slight earthiness of the zucchini with its aromatic citrus notes. Always zest before juicing the lemon.
- Olive Oil: Used for pan-frying, a good quality olive oil will lend a lovely flavor to the fritters. You can also opt for other neutral oils like canola or vegetable oil if preferred.
- Yogurt or Sour Cream: For serving. A plain Greek yogurt or sour cream provides a cooling, creamy counterpoint to the warm, crispy pancakes. It’s the perfect canvas for adding lemon and more fresh herbs.
Easy Step-by-Step Instructions for Crispy Zucchini Pancakes
These Parmesan zucchini pancakes do require a bit of initial prep work, but the results — perfectly crispy, savory fritters — are absolutely worth the effort. The single most crucial step for achieving that desired crispiness is to diligently squeeze out as much water as possible from the shredded zucchini. Neglecting this step will inevitably lead to soggy, mushy pancakes (a lesson I’ve learned from experience!). Follow these steps for success:
Step 1: Shred the zucchini thoroughly. Use a food processor with a shredding attachment or the large holes of a box grater to shred your zucchini. You’ll want consistent strands for optimal texture.
Step 2: Salt the zucchini and squeeze out moisture. Place the shredded zucchini in a large bowl, mix with ½ teaspoon of salt, and let it sit for at least 30 minutes. This draws out a significant amount of water. After 30 minutes, wrap the zucchini in a clean cheesecloth or tea towel and squeeze out *all* the liquid. Be firm – the more water you remove, the crispier your pancakes will be. You’ll be amazed at how much water comes out!
Step 3: Combine all ingredients in a bowl. In a large mixing bowl, add the well-drained zucchini, flour, Parmesan cheese, baking powder, fresh chives, fresh rosemary, the remaining ½ teaspoon of salt, black pepper, lemon zest, and lightly beaten eggs.
Step 4: Mix until fully combined. Stir all the ingredients together thoroughly until they are well incorporated. The mixture should be moist enough to hold together when pressed, but not overly wet. If it feels too wet, check if you’ve squeezed enough water from the zucchini.
Step 5: Form into circular patties. Take approximately ¼ cup of the zucchini mixture and gently form it into circular patties, roughly 3 inches wide and about ½ inch thick. Press them together firmly to ensure they hold their shape during frying. You should get about 8 pancakes from this recipe.
Step 6: Pan-fry until golden brown and crispy. Heat about 2-4 tablespoons of olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering and hot, carefully add the zucchini patties to the pan, ensuring not to overcrowd it. You’ll likely need to cook them in batches. Fry for approximately 3-4 minutes per side, or until they are beautifully golden brown and wonderfully crispy. Keep a close eye on the heat to prevent burning.
Step 7: Remove and cool. Once cooked, transfer the zucchini pancakes from the skillet to a wire rack. This allows air to circulate, keeping them crispy. If desired, you can place them on a paper towel-lined plate first to blot any excess oil before moving to the rack. A final flourish of flaky sea salt right after they come off the heat will enhance their flavor and texture. Serve them with a generous dollop of yogurt or sour cream, mixed with a squeeze of fresh lemon juice and a sprinkle of additional fresh herbs.
💡Expert Tip for Unbeatable Crispy Zucchini Pancakes
The secret to truly crispy zucchini pancakes lies in diligently removing as much moisture as possible from the shredded zucchini. Use a strong tea towel or a cheesecloth to squeeze out the water. Once you think you’ve extracted all the liquid, give it one last, firm squeeze – you’ll be surprised how much more comes out! This step is non-negotiable for a perfect, non-soggy fritter.
Creative Substitutions and Delicious Variations
Feeling adventurous or simply missing an ingredient? These zucchini pancakes are incredibly adaptable! Here are some fantastic suggestions to help you customize your fritters and explore new flavor profiles:
- Zucchini Varieties: While green zucchini is standard, feel free to use yellow squash for a slightly sweeter flavor and vibrant color. A mix of both green and yellow squash can also create a visually appealing and delicious batch of pancakes.
- Herb Combinations: Don’t limit yourself to chives and rosemary. Fresh dill offers a bright, tangy note that pairs wonderfully with zucchini. Basil provides a sweet, aromatic twist, while oregano or mint can add a Mediterranean flair. For convenience, you can also use dried herbs, but remember that their flavor is more concentrated, so use about half the amount of fresh herbs.
- Garlic Infusion: For an extra layer of savory depth, finely mince one or two cloves of fresh garlic and mix them into the batter. Garlic’s pungent aroma perfectly complements the other ingredients.
- Add a Touch of Heat: If you enjoy a little spice, sprinkle in a pinch of crushed red pepper flakes or cayenne pepper to the batter. Adjust the amount to your desired level of warmth.
- Cheese Swaps: Parmesan is a classic, but don’t hesitate to experiment with other hard, salty cheeses. Grated Pecorino Romano or Locatelli cheese will offer a sharper, saltier kick, while a milder, nutty Gruyère could also be a delicious option.
- Feta Cheese: For a different texture and tangy flavor, crumble some feta cheese into the mixture instead of Parmesan. Feta will create a softer interior and a distinct Mediterranean profile, perfect with a squeeze of lemon.
Serving Suggestions: What to Pair with Parmesan Zucchini Fritters
These savory zucchini pancakes are incredibly versatile and can be enjoyed in many ways. I personally find them satisfying enough to be a meal on their own, especially when topped with that refreshing lemony yogurt. For a complete and light meal, consider serving them alongside a vibrant fresh side salad, like a Burrata Caprese Salad with Peaches, adding a perfect balance of textures and flavors.
Beyond being a stand-alone dish, zucchini pancakes make an excellent side dish for almost any brunch spread or light dinner. They complement egg dishes beautifully. Serve them alongside a fluffy broccolini frittata with bacon and Parmesan, a hearty breakfast hash, or a rich tomato, leek, and feta quiche. Their crispiness and savory profile also make them a delightful alternative to traditional potato sides with grilled chicken or fish for dinner.
Storage and Reheating Tips for Zucchini Pancakes
Parmesan zucchini pancakes are undoubtedly at their absolute best when enjoyed fresh, right after they’re cooked and at their crispiest. However, if you have leftovers or want to meal prep, they can be stored effectively. Simply place any cooled pancakes in an airtight container and refrigerate for up to 5 days. To regain some of their crispiness, reheat them in the oven at 350°F (175°C) for about 15 minutes, or until they are heated through and the edges begin to crisp up again. Avoid the microwave, as it will make them soggy.
For longer storage, these zucchini fritters freeze beautifully. Allow the cooked pancakes to cool completely. Then, tightly wrap each individual pancake in plastic wrap to prevent freezer burn. Once wrapped, place them in a freezer-safe Ziploc bag or container and freeze for up to 3 months. When ready to enjoy, you can reheat them directly from frozen in the oven at 350°F (175°C) for 20-25 minutes, or until heated through and crispy.
Frequently Asked Questions About Zucchini Pancakes
Absolutely, yes! This step is paramount and should never be skipped if you want genuinely crispy zucchini pancakes. Zucchini, like most summer squash, is composed of about 95% water. If you don’t extract this excess moisture, your pancakes will release water during cooking, preventing them from crisping up and instead turning them into a soggy, unappealing mess. Salting the zucchini first is a crucial technique; it draws out moisture through osmosis, giving you a head start for a super effective squeeze. Don’t underestimate this step – it’s the key to perfection!
More Delightful Summer Recipes to Try
If you’re loving the taste of summer produce and looking for more fresh, seasonal inspiration, be sure to explore these other reader favorites from my collection!
- Slow Roasted Beefsteak Tomatoes
- Golden Beet Salad with Tarragon Vinaigrette
- Heirloom Tomato Sandwich with Pesto Aioli
- Easy Summer Plum Cake
Did you make this delicious recipe? I would absolutely love to hear about your experience! Please take a moment to leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your fantastic creation, don’t forget to tag me on Instagram @brunchandbatter. Your feedback and shares are truly appreciated!
📖 Recipe: Crispy Parmesan Zucchini Pancakes
Parmesan Zucchini Pancakes
Prevent your screen from going dark
Pin Recipe
45
minutes
10
minutes
55
minutes
Brunch, Lunch, Main Course, Side Dish
American
8
pancakes
111
kcal
Equipment
-
Food processor fitted with a shredder attachment or a sturdy box grater
-
Large non-stick skillet for frying
-
Wire rack for cooling and maintaining crispiness
-
Clean kitchen towel or cheesecloth for squeezing moisture
Ingredients
-
2
lb (about 3 medium)
zucchini
(or approximately 9 cups when shredded, choose firm, fresh zucchini) -
1
tsp
Kosher or fine sea salt, divided
(½ teaspoon for salting the zucchini to draw out moisture, ½ teaspoon for flavoring the batter, plus more to taste) -
½
cup (60g)
all-purpose-flour -
½
teaspoon
baking powder -
½
cup
grated Parmesan cheese
(freshly grated is recommended for best flavor) -
2
tablespoon
fresh chopped chives
(adds a delicate oniony flavor) -
2
teaspoon
fresh chopped rosemary
(for an earthy, aromatic note, or substitute with other fresh herbs) -
½
teaspoon
freshly ground black pepper -
1
teaspoon
lemon zest
(provides bright citrus notes) -
2
large
eggs, lightly beaten -
2-4
tablespoon
olive oil for frying
(can use any neutral oil like canola or vegetable oil) -
Greek yogurt or sour cream for serving, optional
(mixed with fresh lemon juice and herbs for an ideal topping)
Instructions
-
Begin by preparing your zucchini. Using a food processor fitted with the shredding attachment, or the large holes of a box grater, finely shred the zucchini (you can leave the skin on). You should end up with approximately 9 cups of shredded zucchini.2 lb (about 3 medium) zucchini
-
Transfer the shredded zucchini to a large bowl. Add ½ teaspoon of the salt and mix it in thoroughly. Let the zucchini sit at room temperature for at least 30 minutes; this crucial step helps to naturally draw out the abundant water content from the squash.1 teaspoon Kosher or fine sea salt, divided
-
After 30 minutes, gather the salted zucchini and place it into a clean cheesecloth or a sturdy tea towel. Twist and squeeze with all your might to extract as much water as possible from the zucchini. Continue squeezing even when you think no more water can come out – there’s always more! The drier your zucchini, the crispier your pancakes will be. You’ll notice the volume of zucchini will have significantly reduced.
-
In a large, clean bowl, combine the thoroughly squeezed zucchini with the all-purpose flour, grated Parmesan cheese, baking powder, fresh chopped chives, fresh chopped rosemary, the remaining ½ teaspoon of salt, freshly ground black pepper, and bright lemon zest. Pour in the lightly beaten eggs. Mix all the ingredients together thoroughly until they are well combined and the mixture holds together when pressed.½ cup (60g) all-purpose-flour,
½ teaspoon baking powder,
½ cup grated Parmesan cheese,
2 tablespoon fresh chopped chives,
2 teaspoon fresh chopped rosemary,
½ teaspoon freshly ground black pepper,
1 teaspoon lemon zest,
2 large eggs, lightly beaten,
1 teaspoon Kosher or fine sea salt, divided -
Take about ¼ cup of the zucchini mixture and gently form it into circular patties, approximately 3 inches wide and about ½ inch thick. Press them firmly with your hands to ensure they are compact and will hold their shape during frying. This recipe should yield about 8 zucchini patties.
-
Heat about 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, carefully add the zucchini patties to the pan, ensuring not to overcrowd it. You will need to work in batches to achieve optimal crispiness. Fry the zucchini pancakes for approximately 3-4 minutes per side, or until they turn a beautiful golden brown and develop a crispy exterior. Add more oil as needed between batches.2-4 tablespoon olive oil for frying
-
Once cooked, remove the zucchini pancakes from the skillet and place them on a paper towel-lined plate or, ideally, a wire rack to cool slightly and allow any excess oil to drain. If desired, sprinkle a pinch of flaky sea salt over the hot fritters for an extra burst of flavor and crunch. Serve them immediately plain, or with a generous dollop of Greek yogurt or sour cream, enhanced with a squeeze of fresh lemon juice and additional fresh herbs. Enjoy!Greek yogurt or sour cream for serving, optional
Notes
- For the ultimate crispiness, make sure to thoroughly squeeze out all excess water from the shredded zucchini. Use a strong tea towel or cheesecloth, and give it an extra squeeze even when you think it’s dry.
- This recipe is versatile! Feel free to use green or yellow squash, or a mixture of both, for different visual and subtle flavor variations.
- These Parmesan zucchini pancakes are best enjoyed fresh off the pan when they are at their crispiest. However, any leftovers can be stored covered in an airtight container in the refrigerator for up to 5 days. Reheat them in the oven at 350ºF (175ºC) for about 15 minutes, or until thoroughly heated and re-crisped.
- To freeze these delicious fritters, ensure they are completely cooled first. Then, tightly wrap each individual pancake in plastic wrap before placing them in a freezer-safe Ziploc bag. They can be frozen for up to 3 months. Reheat from frozen in the oven for about 20-25 minutes.
Nutrition*
Serving:
1
pancake
Calories:
111
kcal
Carbohydrates:
12.4
g
Protein:
7.9
g
Fat:
4.5
g
Saturated Fat:
2.4
g
Cholesterol:
57
mg
Sodium:
221
mg
Potassium:
859
mg
Fiber:
1.3
g
Sugar:
1.5
g
Calcium:
417
mg
Iron:
1
mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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