Savory zucchini pancakes (or courgette pancakes) with scallions and dill to make them extra flavourful and an optional cool garlicky yogurt sauce to drizzle over them.
Crispy on the outside and tender on the inside. This easy-to-follow recipe is packed with all the tips and tricks you need to prep and cook the best zucchini pancakes. Craving more savory pancake recipes? Check out my Buckwheat French Galettes.
If you've got more zucchini on your hands, you should try my Mushroom and Zucchini Pasta or Lamb Stuffed Courgettes.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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5 reasons why this recipe is the best:
- Super tasty - with scallions/spring onions, dill and an optional garlicky yogurt dipping sauce to make them extra flavourful.
- Crispy on the outside and soft and tender on the inside - with all the tips you need to prep and cook the perfect pancakes.
- Healthy and nutritious - zucchini/courgette is packed with vitamins nutrients and antioxidants.
- Quick & easy - on the table in 30 minutes.
- Adaptable - with lots of possible add-ins and serving options to jazz them up.
🛒 Key ingredients:
Zucchini/Courgette Pancakes:
- Courgette/zucchini: I usually make this recipe with classic green courgettes because they are the easiest ones to get hold of. Note that courgettes vary in size. I have tested the recipe with large courgettes that weigh around 200-250g (or 7-9oz) each. If you are using small or medium courgettes, it's best to measure their volume or weight once grated.
- Egg & all-purpose/plain flour: to bind the pancakes together.
- Scallions/spring onions & dill: zucchini/courgettes are not the most flavourful veggies, so I've added scallions and dill for extra savory and herby flavor.
Yogurt sauce:
This is optional, but also not to be missed. This cooling, garlicky and citrusy sauce takes the pancakes to the next level and is made with just 4 ingredients (plus salt, pepper and sugar).
- Plain or Greek yogurt: you can use full fat or reduced fat.
- Lemon juice: for fresh citrusy flavor.
- Garlic powder: I use powder instead of fresh garlic for convenience. This way I don't have to temper the garlic to mellow the sharp taste.
- Olive oil: Adds extra richness.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
Zucchini/Courgette Pancakes:
- Dill: feel free to switch this for other herbs like mint or parsley.
- All-purpose/plain flour: for gluten-free pancakes, swap for gluten-free flour.
- Scallions/spring onions: substitute with chives.
Yogurt sauce:
- 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.
Variations:
Zucchini/courgette pancakes are super versatile. Here are a few suggestions if you want to change them up.
- Potatoes: Swap some of the shredded zucchini/courgette for grated potato.
- Grated veggies: Like carrots, cabbage or sweet potato.
- Cheese: Cheese features on the ingredient list in other zucchini pancake recipes. I tested the recipe with Parmesan and feta but decided they weren't necessary when the pancakes were served with the yogurt sauce. However, if you are looking to skip the yogurt sauce you might want to add some cheese to boost the flavor in the pancakes. Cheddar, feta or Parmesan will work well.
- Different herbs: Switch the dill for parsley or mint.
🧑🍳 Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Shred the zucchinil/courgette: Use a box grater or food processor to shred the zucchini. Then place into a bowl, incorporate the salt with your hands and set aside for 10 minutes to give the salt time to draw the moisture from the zucchini.
Step 2: Make the yogurt sauce: Meanwhile, combine the yogurt, olive oil, lemon juice, garlic powder, salt, sugar and ground black pepper in a small bowl.
Step 3: Squeeze out as much moisture as possible: Place the shredded zucchini/courgette into a colander and squeeze out as much liquid as you can with your hands. Then place on a clean kitchen towel and squeeze again until you can't wring out any more liquid. You might need to use two towels.
Step 4: Make the batter: Place the shredded zucchini/courgette into a bowl and add the flour, egg, scallions/spring onions, dill, salt and pepper and mix until a smooth batter is formed.
Step 5: Cook the pancakes: Place a frying pan on a medium to high heat and add a generous amount of oil. You want around 6mm/1/4 inch. When the oil is hot add a few large spoonfuls of the batter, pressing each one down with the back of a large spoon to flatten. Cook for a few minutes on each side until golden brown and flip. Then set aside on a wire rack or a plate lined with kitchen paper and repeat with the remaining batter.
🍽️ Serving suggestions
When accompanied by the refreshing yoghurt sauce zucchini pancakes make for a perfect standalone meal for a light lunch or brunch. If you're looking for something heartier, there are plenty of sides that will complement these tasty pancakes:
- Salad: the fresh flavors in the pancakes pair up nicely with a salad like my rocket, parmesan and tomato salad, carrot, cucumber & mooli salad and black lentil salad with roast carrots, feta and pomegranate.
- Roasted veg: like bell peppers, cherry tomato or eggplant/aubergine.
- Dips: like tuna pate, guacamole (without tomato) or tomato salsa.
- Egg: top with a poached or fried egg for extra protein.
Expert Tips
- Squeeze out all the moisture. Yes, I mean all of it. Please don't skip this step (unless you want soggy pancakes). I often use two kitchen towels.
- Add a generous amount of oil to the frying pan: it should be around ¼ inch or 6mm deep. This helps get the pancakes nice and crispy.
- Wait until the oil is hot before frying: 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.
- Set the cooked pancakes aside on a wire rack. This helps them stay nice and crispy.
🙋 Recipe FAQs
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.
I personally find that smaller pancakes work best and aim for around 3 inches / 7cm wide. You can of course make larger or smaller ones if you prefer.
Zucchini pancakes taste great when dipped into a garlicky yogurt sauce. You can also serve them with plain yogurt or sour cream or a tomato-based sauce. A side salad also nicely and a poached or fried egg is also a tasty addition if you would like some extra protein.
You can, but they won't be as crispy. Note that the recipe has not been tested with this cooking method.
The air fryer is a great way to cook crispy zucchini pancakes while using less oil than you would if you pan-fried them. Remove the grill insert, brush or spray the air fryer basket with oil, add a few spoonfuls or the pancake batter and brush the tops with oil. Cook at 180°C or 350°F for 4-5 minutes on each side.
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📖 Recipe
Savoury Zucchini Pancakes
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 (5 tbsp) dill finely chopped (Note 3)
- 1 tsp salt
- ½ tsp ground black pepper
- vegetable oil (Note 4)
Optional yoghurt sauce
- 120 g (½ cup) 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
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 yogurt sauce by combining the yogurt 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.
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