The best recipes for zucchini pancakes: classic, vegan, low carb and more

The zucchini is without a doubt the queen of summer dishes! With the wide variety of recipes and flavors, vegetables can add variety to your everyday summer menu. From delicious starters and healthy main courses to unusual desserts – the zucchini is an all-rounder in the kitchen. Today we show you how you can prepare delicious zucchini pancakes yourself. Whether classic, low carb, vegan, in the oven, in the pan or in the Airfryer – there is a suitable recipe for everyone.

Classic zucchini pancakes – this is how they get really crispy!

Make your own crispy zucchini fritters or bake them

First of all, we’d like to offer you a classic zucchini pancake recipe that is wonderful for a quick midweek dinner. The potato pancake tastes best with a crunchy lettuce as a side dish or a tasty yoghurt dip.


  • 500 g zucchini (2 medium-sized)
  • 1 teaspoon of salt
  • 1 large egg
  • 2 spring onions, halved and finely chopped
  • 25 g parmesan, grated
  • 1 clove of garlic, finely chopped
  • 75 g flour
  • 1/2 teaspoon baking powder
  • black pepper from the mill
  • 4 tablespoons of olive oil

Like grated zucchini, cheesecloth drains water

To make the zucchini potato pancake crispy, you need to remove the excess liquid from the zucchini. That’s how it’s done:

First, coarsely grate the zucchini, place in a bowl and sprinkle with a teaspoon of salt. Mix together, then let stand for at least 10 minutes. Squeeze out excess water with your hands (or use a cheesecloth) and transfer the drained zucchini to another bowl.

Add the egg, spring onions, parmesan and garlic and mix well. Scatter flour and baking powder on top (do not pour on a stain) and add a pinch of pepper. Mix until the flour is just incorporated – the batter should be thick but soft.

Zucchini pancakes what to serve with crumbled cheese sauce

Heat two tablespoons of oil in a non-stick pan over medium heat. Pour the zucchini mixture into the pan in portions and press flat with a spatula so that the buffers are about 1 cm thick.

Sauté for three minutes, until the underside is golden brown (adjust the heat if it browns too quickly). Turn over and fry the other side for 3 minutes. Place on a plate lined with kitchen paper and let drain briefly. complete!

Zucchini pancakes from the oven

Stacked zucchini pancakes from the oven recipe

Are you looking for a healthier alternative to the fried zucchini fritters? Then prepare them in the oven! Here’s a simple recipe that anyone can do.


  • 2 medium zucchini, grated
  • 1 egg
  • 1 shallot, chopped
  • 3 tablespoons of almond flour
  • 2 tablespoons of panko breadcrumbs
  • 2 tablespoons of grated cheddar cheese
  • a pinch of salt and pepper
  • Baking spray

Prepare zucchini pancakes yourself in the oven instructions

Preheat the oven to 220 degrees. Grate and drain the zucchini. Put the egg, shallot, almond flour, breadcrumbs and cheese in the bowl and mix everything together with salt and pepper.

Spray a baking sheet with baking spray or line it with parchment paper. First shape the zucchini pancakes into balls with your hands, place on the tray and press flat. Spray the potato pancakes with baking spray to make them crispy.

Bake the zucchini buffers for 12 minutes, then take them out of the oven and turn them over with a spatula. Spray again with baking spray and bake for another 12 minutes until golden brown.

Recipe for crispy zucchini potato pancakes

Zucchini potato pancakes so they will be crispy

The classic potato pancakes become lighter and tastier with the addition of zucchini. Whether fried or baked, these potato pancakes with zucchini will please young and old.


  • 2 medium zucchini, grated
  • 2 potatoes, mostly waxy, peeled and grated
  • 1/2 medium onion, grated
  • 3 large eggs, lightly beaten
  • 50 g whole grain breadcrumbs
  • 2 tablespoons whole wheat flour
  • 1 teaspoon of garlic powder
  • 1 teaspoon of kosher salt plus additional to taste
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of baking soda
  • 3 tablespoons of grated hot cheddar cheese
  • 1-2 tablespoons of olive oil for frying

First squeeze as much moisture out of the zucchini and potatoes as possible. Then put the vegetables in a large bowl and add the eggs, breadcrumbs, flour, garlic powder, salt, pepper and baking powder. Mix until everything is completely mixed and then fold in the grated cheese.

Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Fry the potato and zucchini potato pancakes for 3 to 4 minutes on each side until golden brown. Serve warm and garnish with Greek yogurt and fresh chives if you like.

Zucchini carrot pancakes with dill and yogurt sauce

Tip: You can vary the recipe as much as you want if you use carrots or sweet potatoes for the zucchini pancakes instead of potatoes.

Low carb zucchini pancakes

Stacked crispy low carb zucchini pancakes

These crispy keto low carb zucchini pancakes can be fried, baked, or air fryer to give you the perfect starter for any occasion. They’re filled with cheese, spices, fresh parsley, and lots of healthy zucchini. They’re so easy to make, go with anything, and only have 2 net carbohydrates each!


  • 3 medium zucchini, grated
  • 1 teaspoon of salt
  • 2 large eggs
  • 50 g crumbled feta (or grated parmesan)
  • 50 g grated mozzarella
  • 2 cloves of garlic, chopped
  • 2 spring onions, finely chopped
  • 1-2 tablespoons of finely chopped parsley
  • Freshly ground black pepper, chili powder and garlic powder to taste
  • 50 g almond flour
  • 1 tablespoon of oil (for frying)

Low Carb Zucchini Buffer Recipe Step by Step

Mix the zucchini with the salt, set aside for 10 minutes and then remove the excess moisture.

In another bowl, whisk together the eggs, grated zucchini, crumbled feta, garlic, spring onions and black pepper. Stir in the almond flour until everything is well mixed.

For frying: Fry the low-carb zucchini fritters over medium heat for 2-3 minutes per side.

For baking: Preheat the oven to 200 degrees, line 2 large baking sheets with parchment paper and spray with baking spray. Scoop the dough onto the baking sheet and press it flat. Spray the top with more cooking spray. Bake for 20 minutes, turn halfway through.

Bake the zucchini pancakes in the Airfryer hot air fryer

Prepare in the Airfryer: Preheat the air fryer to 175 degrees. Place the zucchini buffers in a single layer on the preheated mesh of the deep fryer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the potato pancakes over and cook for another 4-5 minutes until they are crispy and golden brown.

To serve: Garnish with lemon wedges and freshly chopped herbs. Serve with cold yogurt, sour cream, tzatziki or your favorite dip.

Make your own vegan zucchini pancakes

Prepare zucchini pancakes vegan without egg

Are you a fan of the vegan diet? Nevertheless, you don’t have to do without the delicious potato pancakes. You can also prepare the zucchini pancakes without an egg and with a cheese substitute (or without cheese at all), so that they are vegan-friendly. Here is a simple recipe.


  • 3 large zucchini
  • 1 teaspoon of salt
  • 2 tablespoons of ground flaxseed
  • 5 tablespoons of water
  • 60 g flour (or gluten-free mixture if necessary)
  • 30 g corn starch
  • 1 teaspoon of baking powder
  • 3-4 spring onions, finely chopped
  • 2 tablespoons of chopped fresh dill or parsley (optional)
  • Olive oil, for frying

Grate and drain the zucchini. Place the ground flaxseed and water in a bowl, stir, and set aside for a few minutes to thicken. Then add the zucchini, flour, cornstarch, baking powder, spring onions and fresh herbs. Mix with the zucchini until everything is well incorporated.

Fry the vegan zucchini pancakes in a preheated pan until golden brown on both sides.

From the Thermomix: Zucchini pancakes with feta and cheddar cheese

Zucchini pancakes with feta and cheddar from the Thermomix

The zucchini mixture for the delicious buffers can also be prepared in the Thermomix. We’ll now explain how to do it with a simple recipe.


  • 700 g zucchini, roughly chopped
  • 70 g old bread
  • 1 lemon, only the zest, peeled into strips
  • 1 clove of garlic
  • 120 g solid feta, crumbled
  • 60 g cheddar, chopped
  • 2 eggs
  • 150 g of flour
  • Salt and pepper to taste
  • Oil, for frying

Place the zucchini in the mixing bowl and grate for 5 sec / speed 5, making sure that no large pieces remain. If there are any, continue 1-2 sec / level 5. Scrape out of the mixing bowl and place in the Varoma container. Sprinkle with 1 teaspoon of salt and drain for 30 minutes or simply remove the moisture with your hands. Mixing bowl does not need to be cleaned.

Put the old bread, lemon zest and garlic in the mixing bowl and chop 6 sec / speed 8. Add the feta and cheddar and mix 5 sec / speed 5. Add eggs, drained zucchini, flour, salt and pepper. Mix for 10 sec / level 4.5.

Heat the oil in a non-stick pan over medium-high heat. Pour the mixture into the pan with a spoon and fry for a few minutes on each side. The buffers can be made in any size. When they are golden brown on both sides, remove them from the pan and let them drain briefly on kitchen paper.

Zucchini potato pancakes with oatmeal and halloumi cheese

Zucchini pancakes with oatmeal and halloumi cheese

The wheat flour in the recipes for zucchini buffers can easily be replaced with alternatives such as almond flour or oatmeal flour. This makes the buffers gluten-free. Here we give another recipe for zucchini pancakes with oatmeal and delicious halloumi.


  • 65 g of oatmeal
  • 4 zucchini, grated
  • 2 eggs
  • 250 g halloumi, grated
  • 2 tablespoons of chopped dill, plus extra for serving
  • 1/2 bunch of peppermint, leaves chopped, plus extra whole leaves for serving
  • 1 teaspoon of cayenne pepper
  • 125 ml of extra virgin olive oil

Finely chop the oat flakes in the food processor (alternatively you can use fine oat flakes or oat flake flour).

Grate the zucchini and squeeze out the excess liquid. Mix with oat flakes, egg, halloumi, herbs and cayenne pepper.

Heat the oil in a pan over medium to high heat. Fry the zucchini buffers for 2 minutes per side or until they turn golden brown and crispy. Drain on kitchen paper.

Serve the zucchini halloumi pancakes with crispy chorizo, tomato slices, lime wedges and additional mint and dill.

3-ingredient zucchini pancakes for babies and toddlers

3-ingredient zucchini pancakes for babies and toddlers with yogurt dip

The zucchini is good for your health, which is why the vegetables should not be missing in the menu of the little ones. Try this recipe for zucchini pancakes, which are perfect for small children’s hands. You can serve this as lunch with a suitable dip, or you can pack it for in between meals. Although the recipe only contains 3 basic ingredients, you can add cheese or fresh herbs to it as you wish.


  • 1 large zucchini
  • 2 eggs
  • 2 tablespoons of flour
  • (optional) 1 pinch of salt

To prepare child-friendly zucchini pancakes, first grate the zucchini, drain it and then mix it with the remaining ingredients. You can either fry the zucchini fritters briefly in a little olive oil on both sides or, even better, prepare them in the oven, for example in the muffin tin.

The best yogurt garlic dip for zucchini

Make your own zucchini pancakes with yogurt dip

The best addition to crispy zucchini potato pancakes is a creamy yogurt sauce. A quick and super tasty recipe can be found below.


  • 200 g yogurt
  • 2 cloves of garlic, pressed
  • Juice of 1/2 lemon
  • 1 teaspoon of olive oil
  • 2 tablespoons of fresh peppermint, finely chopped
  • 1/4 teaspoon kosher salt
  • ground black pepper

Mix together the cloves of garlic, lemon juice, yogurt, olive oil, salt and a pinch of pepper. Let rest in the refrigerator until ready to use.