Zucchini Pancakes with Yogurt Dip

Of all the vegetables that flood my garden and the farmers’ market stalls in the summer, zucchini is by far the most prolific. It’s a joy, but it can also be a challenge. How many times can you make grilled zucchini or zucchini bread before a quiet mutiny begins at the dinner table? That was the exact predicament I found myself in last summer. My family, bless their hearts, were starting to give my beloved zucchini the side-eye. I knew I needed a game-changer, something that would transform this humble squash into a dish so irresistible they’d be asking for it year-round. That’s when these Savory Zucchini Pancakes with a cool, tangy Yogurt Dip were born. The first time I made them, the reaction was instantaneous. The crispy, golden-brown edges giving way to a tender, savory interior flecked with green was a textural delight. But the real magic happened when they were dunked into the creamy, garlic-and-lemon-infused yogurt dip. The cool tanginess of the dip perfectly cut through the richness of the pancake, creating a flavor combination that was simply electric. My kids, who had previously declared a “zucchini strike,” devoured them. My husband, a man of few words, simply said, “You can make these again. Anytime.” Now, these zucchini pancakes are a staple in our home, serving as a light lunch, a hearty appetizer, or even a savory breakfast. This recipe is my perfected version, designed to be foolproof and, most importantly, to produce crispy, not soggy, pancakes every single time. It’s the ultimate answer to the summer squash surplus and a delicious way to pack more vegetables into your family’s diet without anyone even noticing.

Ingredients

Here is everything you will need to create these delicious pancakes and the accompanying dip. The ingredients are simple, but together they create a symphony of flavor and texture.

For the Savory Zucchini Pancakes

• 2 medium Zucchini (about 1 lb or 500g): The star of the show. These provide moisture, a subtle earthy sweetness, and a healthy dose of nutrients.
• 1 teaspoon Fine Sea Salt: This is crucial not just for flavor, but for drawing the excess water out of the zucchini.
• 1/2 cup All-Purpose Flour: This acts as the primary binder, giving the pancakes structure and preventing them from falling apart.
• 1/4 cup Grated Parmesan Cheese: Adds a fantastic salty, nutty, and savory (umami) depth of flavor and helps create a beautiful golden crust.
• 1 large Egg, lightly beaten: The essential binding agent that holds all the ingredients together and adds richness.
• 2 cloves Garlic, minced: Provides a pungent, aromatic base that complements the zucchini perfectly.
• 1/4 cup finely chopped Fresh Parsley: Lends a bright, fresh, and slightly peppery note that lifts the entire dish.
• 1/2 teaspoon Black Pepper, freshly ground: For a touch of warmth and spice.
• 2-3 tablespoons Olive Oil or Avocado Oil: For pan-frying. You’ll want a neutral oil with a high smoke point to achieve that perfect crispy exterior.

For the Tangy Yogurt Dip

• 1 cup Plain Greek Yogurt: The base of our dip. Its thick, creamy texture and tangy flavor are the perfect counterpoint to the warm pancakes.
• 1 clove Garlic, minced or grated: Adds a sharp, savory kick to the dip. Grating it on a microplane ensures it incorporates smoothly.
• 1 tablespoon Fresh Lemon Juice: Brightens up the entire dip, cutting through the richness of the yogurt and adding a zesty finish.
• 1 tablespoon finely chopped Fresh Dill or Mint: Dill adds a unique, slightly anise-like flavor, while mint provides a cool, refreshing burst. Both work beautifully.
• A pinch of Salt and Pepper: To taste, balancing and enhancing all the other flavors.

Instructions

Follow these steps carefully, especially the first one, to guarantee crispy, flavorful zucchini pancakes that will have everyone asking for more.

1. Prepare the Zucchini (The Most Important Step!): Start by washing and trimming the ends of your zucchini. Using the large holes of a box grater, shred the zucchini into a large bowl. Sprinkle the shredded zucchini with the 1 teaspoon of fine sea salt and toss to combine. Let the bowl sit for 10-15 minutes. The salt will work its magic, drawing out a significant amount of water from the zucchini. This step is the non-negotiable secret to preventing soggy pancakes.
2. Squeeze, Squeeze, Squeeze: After 15 minutes, you will see a pool of water at the bottom of the bowl. Now, you must remove as much of this liquid as possible. You can do this in a few ways:
   • Best Method (Cheesecloth/Nut Milk Bag): Place the shredded zucchini in the center of a clean cheesecloth or nut milk bag. Gather the edges and twist, squeezing firmly over the sink until no more water drips out. You will be amazed at how much liquid is released.
   • Good Method (Fine-Mesh Sieve): Press the zucchini into a fine-mesh sieve with the back of a spoon, pushing out as much water as you can.
   • Basic Method (Your Hands): Grab handfuls of the zucchini and squeeze them tightly over the sink. This works well but can be a bit messy.
3. Mix the Pancake Batter: Transfer the thoroughly squeezed, dry zucchini to a large, clean mixing bowl. Add the all-purpose flour, grated Parmesan cheese, lightly beaten egg, minced garlic, chopped fresh parsley, and freshly ground black pepper. Use a spatula or your hands to mix everything together until it is just combined. Be careful not to overmix, as this can result in tough pancakes. The mixture should look like a thick, shaggy batter.
4. Prepare the Yogurt Dip: While the zucchini is resting, you can whip up the simple yet delicious dip. In a small bowl, combine the Greek yogurt, minced or grated garlic, fresh lemon juice, and your choice of chopped dill or mint. Stir until everything is smoothly incorporated. Season with a pinch of salt and pepper to your liking. Cover and place it in the refrigerator to allow the flavors to meld together while you cook the pancakes.
5. Cook the Pancakes: Heat 2 tablespoons of olive or avocado oil in a large non-stick or cast-iron skillet over medium heat. The oil should be shimmering but not smoking. To form the pancakes, take about 2 tablespoons of the zucchini mixture and form it into a loose patty about 3 inches in diameter and 1/2 inch thick. Gently place it into the hot oil. Repeat, being careful not to crowd the pan (cook in batches if necessary).
6. Pan-Fry to Golden Perfection: Cook the pancakes for about 3-4 minutes per side. You’ll know it’s time to flip when the edges are golden brown and crispy. After flipping, you can gently press down on them with your spatula to ensure they cook evenly. They should be a deep golden brown and cooked through.
7. Drain and Serve: As the pancakes finish cooking, transfer them to a wire rack set over a baking sheet. Do not place them on paper towels, as this can trap steam and make the bottoms soggy. The wire rack allows air to circulate, keeping them crispy. Sprinkle with a little extra salt if desired. Serve immediately while they are hot and crispy, with the chilled yogurt dip on the side.

Nutrition Facts

This recipe is not only delicious but also packed with wholesome ingredients.

• Servings: This recipe makes approximately 12 pancakes, serving 4 people (3 pancakes per serving).
• Calories Per Serving: Approximately 280-320 kcal (including the dip).
• Protein (approx. 12g): A great source of protein from the egg, Parmesan cheese, and Greek yogurt, which is essential for muscle health and keeping you feeling full and satisfied.
• Fiber (approx. 3g): Zucchini is a good source of dietary fiber, which aids in healthy digestion and helps to regulate blood sugar levels.
• Vitamin C (approx. 25% of RDI): Abundant in zucchini and lemon juice, Vitamin C is a powerful antioxidant that supports a healthy immune system and skin health.
• Calcium (approx. 15% of RDI): The Parmesan cheese and Greek yogurt provide a good amount of calcium, which is vital for strong bones and teeth.
• Low in Saturated Fat: By pan-frying in a healthy oil like olive or avocado oil, this dish remains relatively low in unhealthy fats, making it a heart-conscious choice.

Preparation Time

This is a relatively quick recipe, perfect for a weeknight meal or a weekend brunch.

• Prep Time: 20 minutes. This includes the 10-15 minute resting time for the salted zucchini, during which you can prepare the other ingredients and the dip.
• Cook Time: 15-20 minutes. This depends on the size of your skillet and how many batches you need to cook.
• Total Time: 35-40 minutes. From start to finish, you can have these hot, crispy pancakes on the table in under an hour.

How to Serve

These versatile zucchini pancakes can be the star of any meal, from breakfast to dinner. Here are some creative ways to serve them:

• As a Light Lunch or Dinner:
  • Serve a stack of 3-4 pancakes alongside a simple arugula salad dressed with lemon vinaigrette. The peppery arugula is a perfect complement.
  • Pair them with a bowl of creamy tomato soup for a comforting and complete meal.
  • Serve as a vegetarian main course with a side of roasted cherry tomatoes and grilled halloumi cheese.
• For a Savory Breakfast or Brunch:
  • Top a stack of two pancakes with a perfectly poached or sunny-side-up fried egg. The runny yolk creates a luxurious sauce.
  • Serve alongside crispy bacon or breakfast sausage for a heartier option.
  • Create a “pancake benedict” by topping them with a slice of smoked salmon, the yogurt dip (in place of hollandaise), and a sprinkle of capers.
• As an Appetizer or Party Snack:
  • Make them mini! Use one tablespoon of batter per pancake to create bite-sized fritters. Arrange them on a platter with the yogurt dip in the center for an elegant and easy-to-eat party food.
  • Serve them as part of a larger mezze platter with hummus, olives, feta cheese, and pita bread.
• As a Healthy Side Dish:
  • Serve them alongside grilled chicken, fish, or steak as a flavorful and vegetable-packed alternative to potatoes or rice.

Additional Tips

Unlock the full potential of this recipe with these eight expert tips for perfect pancakes every time.

1. The Squeeze is Truly Everything: We can’t say it enough. The difference between a crispy, delightful pancake and a soggy, sad one is how much water you squeeze out of the zucchini. Don’t be timid! Use a cheesecloth for the best results and wring it out until it’s surprisingly dry.
2. Go Gluten-Free with Ease: To make this recipe gluten-free, simply substitute the all-purpose flour with an equal amount of chickpea flour (gram flour) or a good quality all-purpose gluten-free blend. Chickpea flour adds a lovely nutty flavor and helps with binding.
3. Cheese, Please! Add More Flavor: While Parmesan is fantastic, feel free to experiment with other hard, salty cheeses. Pecorino Romano is a great substitute. For a different texture and tangy flavor, try crumbling in 1/4 cup of feta cheese into the batter.
4. Spice Up Your Life: If you enjoy a bit of heat, this recipe welcomes it. Add 1/4 to 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper to the batter for a gentle warmth that builds with each bite. A dash of smoked paprika can also add a wonderful, smoky depth.
5. Herbaceous Variations: Parsley is classic, but you can change the entire flavor profile by swapping the herbs. Fresh cilantro and a pinch of cumin in the batter would give it a Latin-American flair. Fresh mint or chives are also excellent choices that pair well with the zucchini.
6. Make-Ahead and Freezing Instructions: These pancakes are best fresh, but they also store and reheat beautifully. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place them in a single layer on a baking sheet in an oven preheated to 375°F (190°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes.
7. Don’t Overmix the Batter: Once you add the flour, mix only until the ingredients are combined. Overmixing can develop the gluten in the flour, resulting in pancakes that are tough and chewy rather than tender on the inside.
8. For Uniform Size and Cooking: Use a cookie scoop or an ice cream scoop (about 2-tablespoon capacity) to portion out the batter. This ensures all your pancakes are a similar size and thickness, which helps them cook evenly in the same amount of time.

FAQ Section

Here are answers to some of the most common questions about making savory zucchini pancakes.

1. Q: My zucchini pancakes always turn out soggy in the middle. What am I doing wrong?
A: This is the most common issue, and the answer is almost always water content. You must be diligent about salting the zucchini and then squeezing out every last drop of moisture. If the batter seems too wet even after squeezing, you can add an extra tablespoon of flour to help absorb any remaining liquid. Also, ensure your pan is hot enough before adding the batter; if the oil isn’t hot, the pancakes will absorb it and become greasy rather than crispy.

2. Q: Can I make these zucchini pancakes in an air fryer?
A: Absolutely! An air fryer is a great way to make them with less oil. Preheat your air fryer to 375°F (190°C). Spray the air fryer basket with cooking spray. Place the formed patties in a single layer in the basket, ensuring they don’t touch. Spray the tops of the pancakes with a little more oil spray. Air fry for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.

3. Q: Can I use a different vegetable instead of zucchini?
A: Yes, this recipe is very adaptable. You can substitute the zucchini with an equal amount of grated yellow summer squash, carrots, or even shredded potatoes (like a latke). If using carrots or potatoes, the salting and squeezing step is still highly recommended to ensure a crispy result.

4. Q: What is the best way to store leftover pancakes?
A: Let the pancakes cool completely to room temperature. Store them in an airtight container in the refrigerator, with a piece of parchment paper between the layers to prevent them from sticking. They will last for up to 3 days. For best results, reheat in an oven or air fryer, not the microwave, to bring back their crispy texture.

5. Q: Can I make the pancake batter ahead of time?
A: It is not recommended to make the full batter ahead of time. Even after squeezing, the zucchini will continue to release moisture as it sits, which will result in a watery batter and soggy pancakes. You can, however, do the prep work ahead: grate and squeeze the zucchini and store it in an airtight container in the fridge, and mix the dry ingredients in a separate bowl. Then, when you’re ready to cook, just combine the wet and dry ingredients.

6. Q: My pancakes are falling apart in the pan. What’s the problem?
A: This usually points to a binding issue. It could be one of a few things: the mixture is too wet (see question #1), you didn’t use enough binder, or your egg was too small. Ensure your zucchini is very dry. If they are still falling apart, you can try adding an extra tablespoon or two of flour or another egg to the batter to help it hold together better. Also, be gentle when flipping them.

7. Q: Is this recipe considered healthy?
A: Yes, this is a very healthy recipe. It’s packed with vegetables, and zucchini itself is low in calories and high in vitamins and fiber. By pan-frying in a small amount of healthy oil like olive oil, you avoid the excess fat of deep-frying. The Greek yogurt dip adds a significant boost of protein and probiotics, making this a well-rounded and nutritious meal or snack.

8. Q: How can I make this zucchini pancake recipe vegan?
A: It’s very easy to make this recipe vegan! For the pancake batter, replace the large egg with a “flax egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes until gel-like). Omit the Parmesan cheese or use a store-bought vegan parmesan alternative. For the dip, simply use a plain, unsweetened plant-based yogurt, such as almond, soy, or coconut yogurt.

Print