Savoury Zucchini Pancakes

5 from 1 vote

The best savoury courgette or zucchini pancakes with scallions and dill and an optional cool garlicky yoghurt sauce to serve.

Prep Time20

Cook Time10

Course: Main Course

Cuisine: American, British

Diet: Vegetarian

Servings:

Calories: 210kcal

Author: Helen

Ingredients

Zucchini Pancakes

3 large zucchini/courgettes (Note 1)
1 cup all purpose / plain flour (Note 2)
2 eggs
4 scallions/spring onions thinly sliced
15 g dill finely chopped (Note 3)
1 tsp salt
½ tsp ground black pepper
vegetable oil (Note 4)

Optional yoghurt sauce

120 g Greek or plain yogurt (Note 5)
1 tbsp olive oil
1 tbsp lemon juice
¼ tsp garlic powder (Note 6)
¼ tsp salt
¼ tsp sugar
¼ tsp black pepper

US Customary - Metric

Instructions

Shred the zucchini/courgette using a box grater or a food processor. Add to a colander or bowl, sprinkle with half of the salt and allow it to sit for 10 minutes to release excess moisture.
Meanwhile, prepare the optional yoghurt sauce by combining the yoghurt sauce ingredients in a small bowl.
Transfer the grated zucchini/courgette to a colander and squeeze out as much liquid as you can with your hands. Then use a clean kitchen towel to squeeze out as much of the remaining moisture as possible. This step is essential to prevent the pancakes from being soggy.
In a large mixing bowl, mix the flour, eggs, scallions/spring onions, dill, salt, and ground black pepper. Mix until well combined and a smooth batter forms.
Add the shredded zucchini to the batter and mix thoroughly.
Heat a large non-stick skillet or frying pan over medium to high heat. Add a generous amount of oil to cover the surface.
Once the skillet is hot, drop in a few spoonfuls of the zucchini batter, spreading them slightly with the back of the spoon to form pancakes. Cook for about 2-3 minutes on each side until golden brown and crispy. (Note 7)
Transfer the cooked pancakes to a wire rack or paper towel-lined plate. Serve the zucchini pancakes warm with the yoghurt sauce.

Notes

Zucchini/courgettes: Vary in size. I have tested the recipe with large zucchini/courgettes that weigh around 200-250g (or 7-9oz) each. If you are using small or medium zucchini/courgettes, it's best to measure their volume or weight once grated.
Flour: For gluten-free pancakes, swap for gluten-free flour.
Dill: Feel free to switch this for other herbs like mint or parsley.
Oil: Use an oil with a high burn point, like vegetable or sunflower oil. Avoid olive oil.
Yoghurt: You can use full fat or reduced fat.
Garlic powder: You can use a clove of fresh garlic instead, but I advise sautéing it in a little olive oil first to mellow its sharp and bitter taste.
Ensuring the pan is hot enough: Add the pancakes too early, and they will absorb the oil and become greasy. If in doubt, add a tiny drop of batter to the pan. If it sizzles up immediately, you are good to go, but if it doesn't, you'll need to wait a little longer.

Air fryer cooking method:

Remove the grill insert, brush or spray the air fryer basket with oil, add a few spoonfuls of the pancake batter and brush the tops with oil. Cook at 180°C or 350°F for 4-5 minutes on each side.

Storage:

Like most fried foods, these pancakes taste best when served straight from the pan. They will keep in the fridge for up to 3 days when covered with plastic wrap or stored in an airtight container. You can reheat them in the oven, stove air fryer or microwave. You can also freeze them for up to 3 months.

Nutrition