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Summers in my family always included weekend brunches on the patio, with big platters of seasonal favorites. And nestled among the bowls of fruit and fresh bread? A stack of zucchini pancakes, golden and crisp on the outside, soft and herby on the inside. My grandmother, with her Mediterranean roots, would fold in crumbled feta and fresh mint. My American side? I’d serve them with a dollop of Greek yogurt and a squeeze of lemon. This fusion recipe brings the best of both worlds to your summer table.

Whether you’re looking for a savory brunch idea, a veggie-packed side, or a light lunch, these pancakes are a flavorful and easy way to make the most of summer zucchini.

🌟 Why You’ll Love These Zucchini Pancakes

✅ Crispy edges and fluffy centers
✅ Packed with fresh herbs and cheese
✅ Kid-friendly and meal-prep approved
✅ Customizable for dietary needs
✅ Perfect way to use garden zucchini

🛒 Ingredients You’ll Need

Base:

2 medium zucchinis, grated (about 2 cups)
½ tsp salt (for drawing out water)

Batter:

2 large eggs
½ cup all-purpose flour (or chickpea flour for GF option)
¼ cup grated Parmesan cheese
¼ cup crumbled feta cheese
2 scallions, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh mint or dill (optional)
1 garlic clove, minced
¼ tsp black pepper
½ tsp baking powder

For Cooking:

Olive oil or avocado oil for frying

🥣 How to Make Zucchini Pancakes

🕒 Prep Time: 15 minutes

🍳 Cook Time: 20 minutes

🧁 Total Time: 35 minutes

🍽️ Yield: 4 servings (8–10 pancakes)

1. Prep the Zucchini

Grate the zucchini and place in a colander.
Sprinkle with salt and let sit for 10 minutes.
Then squeeze out excess liquid using a clean dish towel or cheesecloth.

Why? This ensures crispy, not soggy, pancakes.

2. Mix the Batter

In a large bowl, whisk together:

Eggs
Flour
Baking powder
Garlic
Pepper

Fold in the zucchini, cheeses, scallions, and herbs until well combined.

3. Heat the Skillet

In a large non-stick skillet, heat a thin layer of oil over medium heat until shimmering.

4. Cook the Pancakes

Scoop heaping tablespoons of batter onto the pan.
Flatten slightly with the back of a spoon.
Cook for 3–4 minutes per side, until golden and crispy.

Don’t overcrowd the pan—work in batches for best results.

5. Serve and Enjoy

Transfer pancakes to a paper towel-lined plate to drain. Serve warm with:

Greek yogurt or sour cream
Lemon wedges
A side of cucumber salad

🧊 Storage & Reheating Tips

Fridge: Store in an airtight container for up to 3 days.
Freezer: Stack with parchment in between; freeze for up to 2 months.
Reheat: Use a skillet or air fryer for best crispiness.

🍽️ Zucchini Pancake Variations

Gluten-Free: Use chickpea flour or oat flour.
Vegan: Replace eggs with flax eggs and skip cheese or use dairy-free alternatives.
Spicy: Add red pepper flakes or a diced chili to the batter.
Protein Boost: Add shredded cooked chicken or canned tuna.

🔍 Nutritional Info (Per Serving, Approximate)

Calories: 220
Protein: 9g
Carbs: 14g
Fat: 14g
Fiber: 2g

🧑‍🍳 Pro Tips for Pancake Perfection

Use a non-stick pan or well-seasoned skillet for easy flipping.
Don’t skip the squeeze! Removing water from the zucchini is key.
Cook over medium heat to allow the inside to cook through without burning the outside.
Serve immediately for the crispiest texture.

🌿 Mediterranean-American Fusion Inspiration

This dish marries American-style savory pancakes with Mediterranean ingredients like feta, herbs, and olive oil. It’s a nod to Greek kolokithokeftedes (zucchini fritters) but simplified for everyday cooking. Pair it with hummus, olives, or even a simple tabbouleh to complete the experience.

❓ FAQs About Zucchini Pancakes

Can I make the batter ahead of time?

Yes, but cook the pancakes just before serving. Refrigerate batter for up to 12 hours.

What if my pancakes fall apart?

Add an extra tablespoon of flour or another egg to improve binding.

Can I bake them instead?

Yes! Spoon onto a parchment-lined sheet and bake at 375°F for 15–18 minutes, flipping halfway.

🥗 What to Serve With Zucchini Pancakes

Fresh tzatziki or herbed yogurt
Tomato and cucumber salad
Poached eggs for brunch
Lentil soup for a hearty lunch

🥒 Crispy Zucchini Pancakes – A Mediterranean-American Summer Classic

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