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.