A recipe that is perfect for using up those garden zucchini. These little fritters are super easy and delicious – they make the perfect appetizer or snack!
If you have a garden or know someone that has a garden, then you know that when you grown zucchini you usually end up with more than you could ever eat. It’s the one crop that everyone always seems to have extra of to give away.
There are SO many things you can do with zucchini, but my absolute favorite way to enjoy them is these zucchini pancakes. They are really easy to make and are so delicious. I think it’s safe to say that this may be my favorite recipe I’ve ever shared. For now. My favorite things change a lot, which I’m sure you’ve figured out by now.
Seriously though, these are amazing. Think potato pancakes, but better. I’m actually not the biggest potato pancake fan, but I LOVE these. They are soft and pillow-y on the inside with a soft crust on the outside. I considered making a fun dipping sauce, but I always eat them with plain sour cream, so I decided to keep things simple.
I just can’t get enough of these. It’s one of those things that I could eat every single day and never get sick of – it’s in the same category as popcorn for me.
A few years ago, we had so many zucchini coming out of the garden on a daily basis that we used to eat these pancakes for dinner. I love making a meal out of appetizers.
Since going gluten-free, I had to make an adjustment so that I could still enjoy these. I tried just swapping the regular flour out for an all-purpose gluten-free blend, but wasn’t pleased with the results. Gluten-free flour blends tend to have a lot of potato or tapioca starch added to them, which inhibits browning. I had some garbanzo bean flour in my pantry and decided to try that and they came out perfect!
If you don’t have to avoid gluten you can just use regular flour and they will turn out perfect. However, if you do have so garbanzo bean flour hanging around I highly suggest it – adds a great flavor to these pancakes!
The trick to making these zucchini pancakes is to make sure that you get as much of the water out as possible. Otherwise you’ll end up with a soggy mess. A lot of recipes will have you salt the zucchini and let it sit in order to pull out the extra moisture – I don’t think this is necessary. Just pop it in a clean kitchen towel or several layers of paper towels and squeeze. You’ll be surprised at just how much water comes out! Try and use small-medium sized zucchini. The bigger the zucchini the more water and seeds they will have.
Once you get all the liquid out, toss everything in a bowl and get cooking! Within minutes you’ll be snacking on hot zucchini pancakes. Mmm.
- 3 Cups Grated Zucchini, about 2-3 medium
- 1 Onion, very finely chopped
- 1 Clove Garlic, finely minced
- Salt & Pepper, to taste
- 1/8 Teaspoon Cayenne Pepper, optional
- 1 Egg, lightly beaten
- ¼ Cup Garbanzo Bean Flour *(see notes)
- 1 Teaspoon Baking Powder
- Butter and Coconut Oil, for frying*
- Place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as you can.
- In a medium bowl, combine the zucchini, onion, garlic, salt, pepper, cayenne, egg, flour, and baking powder. Mix well.
- Heat a mixture of coconut oil and butter (enough to thinly coat the pan) over medium-high heat.
- Drop small scoops of the zucchini mixture onto the hot pan. Cook for about 1-2 minutes per side (or until golden brown); repeat on the other side. This recipe yields about 15-17 cakes.
- Drain on paper towels and sprinkle lightly with salt.
- Serve alongside plain sour cream for the ultimate snack!
- *If you don't have to avoid gluten you can substitute regular all-purpose flour.
- *You can use any cooking oil that you like - coconut oil is my current favorite. You can also do all butter or all oil, I just really like combination of the two!
These pancakes are one of the best ways to include more zucchini in family’s diet! With dollop of cream, always yummy! thanks for sharing, Keri! Delicious pictures!
Savita @ ChefDeHome recently posted…By ChefDeHome- Grilled Vegetables and Smashed Chickpeas Sandwich
Thanks Savita! I just love zucchini and these pancakes are my favorite way to eat it!
Your favorite recipe you have ever posted?? Well now I have to try them! These look so awesome. I have tried to make zucchini pancakes before and they were oily and soggy (like you said), so I can’t wait to try yours out!
Annie @ The Garlic Diaries recently posted…Thai Meatball Lettuce Wraps
You definitely need to try them Annie! This is probably my most made recipe over the last 3 years – I could make these in my sleep. The trick is to make sure you squeeze the water out of the zucchini – it makes all the difference! Oh, and make sure your pan is hot enough before you start cooking so they don’t soak up the oil. You’ll get perfection every time!
Wow! These zucchini pancakes sound amazing, Keri! Can you believe that I’ve never had them before? I love how full of flavor these are!
Gayle @ Pumpkin ‘N Spice recently posted…Arugula and Prosciutto Almond Salad
Thanks Gayle! You have to try them!
Oh, I hear you on zucchini overload. We have so many. But I love it! I could eat zucchini every day. And I basically am right now. Ha! Going to need to add these zucchini pancakes into the rotation!
Natalie @ Tastes Lovely recently posted…Healthy Zucchini Bread
I am Celiac but can I substitute gluten free all purpose flour with this recipe. And would it be 1/4 cup also. Would LOVE to make this!!!!!
The garbanzo bean flour is recommended for best results, but if you can’t find it you can use a 1/4 cup of gluten-free flour mix. Enjoy!
Can you use a different gf flour?
You could try a different flour – I’ve used an AP gluten-free flour, but I felt they came out a little bland. I like the flavor with the garbanzo bean flour best!