Mediterranean Crispy Zucchini Pancakes

Mediterranean Crispy Zucchini Pancakes

Crispy on the outside and tender on the inside, these zucchini pancakes (similar to Greek kolokithokeftedes) are a Mediterranean favorite. They’re packed with fresh herbs, salty cheese, and light seasoning, making them both flavorful and versatile. Serve them as an appetizer, side dish, or even a light vegetarian main with a dollop of tzatziki or yogurt sauce. Perfect for using up summer zucchini, these pancakes are simple, fresh, and deeply satisfying.

Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Zucchini: 3 medium zucchinis, grated and salted to remove excess moisture

Eggs: 2 large eggs

Flour: ½ cup all-purpose flour (or half all-purpose, half semolina)

Cheese: ½ cup crumbled feta cheese + ¼ cup grated Parmesan cheese

Herbs: 2 tbsp fresh dill, chopped; 2 tbsp fresh mint, chopped; 2–3 green onions, thinly sliced

Seasonings: ½ tsp salt (adjust, since feta is salty) and ½ tsp black pepper

Leavening Agent: 1 tsp baking powder

Optional: ¼ cup breadcrumbs for extra crispiness

For Frying: Olive oil or a mix of olive oil and vegetable oil

Instructions

Prepare Zucchini: Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.

Make Batter: In a large bowl, whisk eggs. Add grated zucchini, flour, cheeses, herbs, green onions, baking powder, breadcrumbs (if using), salt, and pepper. Mix until just combined into a thick batter.

Heat Oil: In a large skillet, heat 2–3 tablespoons of olive oil over medium heat until hot.

Cook Pancakes: Scoop about 2 tablespoons of batter per pancake into the pan. Flatten slightly with the back of a spoon. Cook 2–3 minutes per side until golden brown and crispy. Work in batches, adding more oil as needed.

Drain & Serve: Place cooked pancakes on a paper towel–lined plate to absorb excess oil. Serve warm with tzatziki, plain Greek yogurt, or a squeeze of lemon.

Tips

Drain zucchini well: The key to crisp pancakes is removing as much water as possible. Squeeze firmly in a clean towel until almost dry.

Don’t overcrowd the pan: Fry in batches so pancakes crisp evenly instead of steaming.

Adjust flour if needed: If the batter feels too wet, add a spoonful more flour or breadcrumbs until it holds together.

Keep warm: Place cooked pancakes on a wire rack in a low oven (200°F / 95°C) to stay crisp while finishing the batch.

Use fresh herbs: Dill and mint give a signature Mediterranean flavor—fresh herbs work better than dried here.

Variations

Cheese swap: Try halloumi, pecorino, or goat cheese instead of feta.

Add vegetables: Mix in grated carrot, potato, or finely chopped spinach for extra flavor and texture.

Spice it up: Add a pinch of red pepper flakes or smoked paprika for a little heat.

Healthier baking option: Instead of pan-frying, brush patties lightly with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.

Mediterranean topping twist: Serve with tzatziki, hummus, or a lemon-garlic yogurt sauce. A drizzle of olive oil and fresh parsley also works beautifully.

Q&A

Q: How do I keep zucchini pancakes from falling apart?
A: Make sure you squeeze out as much water from the zucchini as possible. If the batter still feels loose, add a little more flour or breadcrumbs to help bind it.

Q: Can I make them ahead of time?
A: Yes. You can make the batter a few hours in advance and keep it in the fridge, or cook the pancakes and reheat them in the oven at 350°F (175°C) until crisp.

Q: Can I bake instead of fry?
A: Absolutely. For a lighter version, brush the patties with olive oil and bake at 400°F (200°C) for 15–20 minutes, flipping once. They’ll be less crispy but still flavorful.

Q: What’s the best dipping sauce?
A: Tzatziki is the classic pairing, but plain Greek yogurt, hummus, or a lemon-garlic yogurt dip also work well.

Q: Can I freeze them?
A: Yes. Cook, cool, and freeze in a single layer. Reheat in a skillet or oven until warm and crispy.

Nutrition Facts

(per pancake, based on 12 pancakes)

Calories: ~95

Protein: 4g

Fat: 5g

Carbohydrates: 8g

Fiber: 1g

Sodium: 180mg

Calcium: 90mg

(Values will vary depending on exact ingredients and frying oil absorption.)

Conclusion

Mediterranean Crispy Zucchini Pancakes are a simple yet flavorful way to enjoy fresh zucchini. With the saltiness of feta, the brightness of herbs, and the satisfying crunch from pan-frying, they’re a versatile dish that works as an appetizer, snack, or vegetarian main. Whether paired with a tangy yogurt dip or enjoyed on their own, these pancakes capture the essence of Mediterranean cooking—fresh, light, and packed with flavor.

Crispy on the outside and tender on the inside, these zucchini pancakes (similar to Greek kolokithokeftedes) are a Mediterranean favorite. They’re packed with fresh herbs, salty cheese, and light seasoning, making them both flavorful and versatile. Serve them as an appetizer, side dish, or even a light vegetarian main with a dollop of tzatziki or yogurt sauce. Perfect for using up summer zucchini, these pancakes are simple, fresh, and deeply satisfying.

Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Zucchini: 3 medium zucchinis, grated and salted to remove excess moisture

Eggs: 2 large eggs

Flour: ½ cup all-purpose flour (or half all-purpose, half semolina)

Cheese: ½ cup crumbled feta cheese + ¼ cup grated Parmesan cheese

Herbs: 2 tbsp fresh dill, chopped; 2 tbsp fresh mint, chopped; 2–3 green onions, thinly sliced

Seasonings: ½ tsp salt (adjust, since feta is salty) and ½ tsp black pepper

Leavening Agent: 1 tsp baking powder

Optional: ¼ cup breadcrumbs for extra crispiness

For Frying: Olive oil or a mix of olive oil and vegetable oil

Instructions

Prepare Zucchini: Grate zucchini and place in a colander. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.

Make Batter: In a large bowl, whisk eggs. Add grated zucchini, flour, cheeses, herbs, green onions, baking powder, breadcrumbs (if using), salt, and pepper. Mix until just combined into a thick batter.

Heat Oil: In a large skillet, heat 2–3 tablespoons of olive oil over medium heat until hot.

Cook Pancakes: Scoop about 2 tablespoons of batter per pancake into the pan. Flatten slightly with the back of a spoon. Cook 2–3 minutes per side until golden brown and crispy. Work in batches, adding more oil as needed.

Drain & Serve: Place cooked pancakes on a paper towel–lined plate to absorb excess oil. Serve warm with tzatziki, plain Greek yogurt, or a squeeze of lemon.

Tips

Drain zucchini well: The key to crisp pancakes is removing as much water as possible. Squeeze firmly in a clean towel until almost dry.

Don’t overcrowd the pan: Fry in batches so pancakes crisp evenly instead of steaming.

Adjust flour if needed: If the batter feels too wet, add a spoonful more flour or breadcrumbs until it holds together.

Keep warm: Place cooked pancakes on a wire rack in a low oven (200°F / 95°C) to stay crisp while finishing the batch.

Use fresh herbs: Dill and mint give a signature Mediterranean flavor—fresh herbs work better than dried here.

Variations

Cheese swap: Try halloumi, pecorino, or goat cheese instead of feta.

Add vegetables: Mix in grated carrot, potato, or finely chopped spinach for extra flavor and texture.

Spice it up: Add a pinch of red pepper flakes or smoked paprika for a little heat.

Healthier baking option: Instead of pan-frying, brush patties lightly with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.

Mediterranean topping twist: Serve with tzatziki, hummus, or a lemon-garlic yogurt sauce. A drizzle of olive oil and fresh parsley also works beautifully.

Q&A

Q: How do I keep zucchini pancakes from falling apart?
A: Make sure you squeeze out as much water from the zucchini as possible. If the batter still feels loose, add a little more flour or breadcrumbs to help bind it.

Q: Can I make them ahead of time?
A: Yes. You can make the batter a few hours in advance and keep it in the fridge, or cook the pancakes and reheat them in the oven at 350°F (175°C) until crisp.

Q: Can I bake instead of fry?
A: Absolutely. For a lighter version, brush the patties with olive oil and bake at 400°F (200°C) for 15–20 minutes, flipping once. They’ll be less crispy but still flavorful.

Q: What’s the best dipping sauce?
A: Tzatziki is the classic pairing, but plain Greek yogurt, hummus, or a lemon-garlic yogurt dip also work well.

Q: Can I freeze them?
A: Yes. Cook, cool, and freeze in a single layer. Reheat in a skillet or oven until warm and crispy.

Nutrition Facts

(per pancake, based on 12 pancakes)

Calories: ~95

Protein: 4g

Fat: 5g

Carbohydrates: 8g

Fiber: 1g

Sodium: 180mg

Calcium: 90mg

(Values will vary depending on exact ingredients and frying oil absorption.)

Conclusion

Mediterranean Crispy Zucchini Pancakes are a simple yet flavorful way to enjoy fresh zucchini. With the saltiness of feta, the brightness of herbs, and the satisfying crunch from pan-frying, they’re a versatile dish that works as an appetizer, snack, or vegetarian main. Whether paired with a tangy yogurt dip or enjoyed on their own, these pancakes capture the essence of Mediterranean cooking—fresh, light, and packed with flavor.