Ina Garten Zucchini Pancakes Recipe

Ina Garten’s Zucchini Pancakes are a fantastic way to use up summer squash, turning a simple vegetable into crispy, golden-brown fritters. The pancakes are savory, tender on the inside, and perfectly crisp on the edges, thanks to a few clever techniques.

This recipe takes about 36 minutes total and is rated as a beginner-level dish. The trickiest part is squeezing the moisture out of the zucchini—skip this and your pancakes will be soggy.

Ina Garten Zucchini Pancakes Overview

This is a classic Barefoot Contessa starter from Ina Garten. She uses a straightforward approach: grate the zucchini, salt it to draw out water, then mix with basic pantry staples like flour and eggs.

The herbs (dill and parsley) give it a fresh, bright flavor. The Parmesan adds a savory depth without being heavy. What you get is a pancake that holds together beautifully and fries up crisp in olive oil.

Why This Recipe is Worth Trying

Here is what makes this version stand out from other zucchini fritters.

• Foolproof crispiness — The salting and squeezing step is non-negotiable. It removes excess liquid so the pancakes get crispy, not steamed, every time.
• Simple ingredients — You need only 11 items, most of which are fridge and pantry staples. No exotic spices or hard-to-find cheeses.
• Fast cooking time — Each batch fries in just 6-8 minutes. You can have a full batch on the table in under 40 minutes from start to finish.
• Gluten-friendly flexibility — The recipe uses all-purpose flour, but you can swap in chickpea flour or a gluten-free blend with good results. More on that later.
• Make-ahead convenience — These pancakes freeze beautifully and reheat in the oven or air fryer. They are a great meal prep option.
• Naturally portion-controlled — Each serving clocks in at 218 calories, making it a sensible appetizer or light main course.

Ingredients You’ll Need for This Recipe

Here is what you need to pull these together. All measurements come straight from the recipe card.

Produce & Aromatics

• 2 medium zucchini (about 1 lb / 454 g total) — Provides the bulk and moisture. Use firm, unblemished zucchini for the best texture. Summer squash works too.
• 1 clove garlic, minced — Adds a mild, savory backbone without overpowering the herbs. Fresh garlic is essential; skip jarred minced garlic here.

Dry Goods & Pantry Staples

• 1/2 cup all-purpose flour — The main binder. Spoon and level it for accuracy; scooping packs the flour and makes the batter heavy.
• Kosher salt (1 1/2 teaspoons, divided, plus more for salting zucchini) — Drawing out moisture from the zucchini requires extra salt. The remaining salt seasons the batter. Use at least 1 teaspoon for the salting step.
• 1/4 teaspoon freshly ground black pepper — Adds subtle heat. Pre-ground pepper works, but fresh cracked pepper has more flavor.
• 3 tablespoons olive oil, divided — For frying. A good-quality extra-virgin olive oil adds flavor, but regular olive oil works just fine. You need fresh oil for each batch.

Dairy & Eggs

• 1/2 cup freshly grated Parmesan cheese (about 1.5 oz / 42 g) — Lends umami and helps with browning. Grate it yourself; pre-shredded Parmesan contains anti-caking agents that affect texture.
• 2 large eggs, lightly beaten — Binds everything together. Lightly beat them so they incorporate evenly without overmixing.

Herbs

• 2 tablespoons freshly chopped parsley — Adds freshness and color. Flat-leaf (Italian) parsley is best.
• 2 tablespoons freshly chopped dill — The signature herb here. It brings a bright, slightly anise-like note that pairs perfectly with zucchini. Dried dill is not a good substitute.

For Serving (Optional)

• Sour cream or full-fat Greek yogurt — Balances the richness with tang. Full-fat versions give the best texture and flavor.

Useful Equipment

You probably already have most of these. Here is what helps the most.

• Box grater — The large holes shred the zucchini quickly. A food processor with a grating disk works too.
• Clean kitchen towel or several layers of paper towels — For squeezing the salted zucchini dry. A sturdy towel works better because it doesn’t tear.
• Large nonstick skillet or cast-iron skillet — A nonstick pan makes flipping easier and requires less oil. Cast iron gives excellent heat retention.
• Slotted spatula — Lifts the pancakes without breaking them and lets excess oil drain off as you transfer them.
• Paper towel-lined plate — Absorbs residual oil after frying. Use several layers so the pancakes don’t sit in grease.

Steps to Make Ina Garten Zucchini Pancakes

Follow these steps in order. The key is patience during the drying and frying stage.

• Grate and Salt — Trim the zucchini ends and grate on the large holes of a box grater (you should get about 4 cups). Toss with 1 teaspoon kosher salt and let sit in a colander for 15 minutes. This draws out the moisture that would make your pancakes soggy.
• Squeeze Dry — Transfer the salted zucchini to a clean kitchen towel or several layers of paper towels. Gather the ends and squeeze firmly over the sink to remove as much liquid as possible. You should end up with about 1 1/2 cups of well-dried, compressed zucchini. Do not skip this step.
• Mix the Batter — In a large mixing bowl, combine the squeezed zucchini, flour, Parmesan, beaten eggs, parsley, dill, garlic, remaining 1/2 teaspoon salt, and black pepper. Stir until just evenly incorporated; overmixing develops gluten and makes the pancakes tough.
• Heat the Oil — Place a large nonstick or cast-iron skillet over medium heat and add 1 1/2 tablespoons olive oil. Swirl to coat the pan and heat until the oil shimmers and ripples gently, about 2 minutes. A properly heated pan gives an immediate sear and prevents sticking.
• Fry the First Batch — Scoop about 2 tablespoons of batter per pancake into the hot oil, flattening slightly with the back of a spoon to form 3-inch rounds. Fit 4-5 pancakes without crowding. Cook 3-4 minutes per side, until the edges are deep golden brown and the pancakes release easily from the pan. Do NOT flip too early—wait until the bottom is well set and golden.
• Drain and Repeat — Use a slotted spatula to transfer the finished pancakes to a paper towel-lined plate. Between batches, reduce the heat slightly if the pan gets too hot, then add the remaining 1 1/2 tablespoons oil for the second batch. Pancakes cooked in two clean, hot oil batches stay crispy, not greasy.
• Serve Immediately — Serve the zucchini pancakes hot and crisp. Offer sour cream or full-fat Greek yogurt on the side if desired. A squeeze of lemon or light tomato sauce also works well.

What Went Wrong and How I Fixed It

Here are the most common issues I have encountered and the simple fixes.

• Pancakes fell apart in the pan — The batter was too wet because I did not squeeze enough moisture from the zucchini. Squeeze until no more liquid drips out.
• Soggy, not crispy — I either skipped the salting step or overcrowded the pan. Salt the zucchini for the full 15 minutes, and cook in small batches with fresh oil.
• Burnt exterior, raw interior — The oil was too hot. Start on medium heat and adjust down if the pancakes brown too quickly. Thinner pancakes cook faster and more evenly.
• Bland flavor — I forgot to season the batter after salting the zucchini. Remember to add the remaining 1/2 teaspoon of salt and black pepper to the mix.
• Pancakes stuck to the pan — The oil was not hot enough, or the pan was not nonstick. Heat the oil until it shimmers, and use a well-seasoned cast-iron or nonstick skillet.
• Too much oil absorption — The batter was too wet, or the pancakes sat in the oil too long. Keep the batter firm and drain on paper towels immediately.

Ways to Make Ina Garten Zucchini Pancakes Healthier

These modifications lower the calorie and fat content without sacrificing flavor.

• Replace half the flour with whole wheat pastry flour — Adds fiber and nutrients. The pancakes stay tender but have a heartier texture.
• Use low-fat Greek yogurt instead of sour cream — Saves about 30 calories per serving while still adding tangy creaminess. Stick with full-fat yogurt for the best texture.
• Reduce the Parmesan to 1/4 cup — Cuts sodium and fat. The pancakes will be less savory but still hold together well.
• Pan-fry in cooking spray instead of olive oil — Significantly lowers the fat content. Use a well-seasoned nonstick pan and spray lightly between batches.
• Add grated carrot or cauliflower rice — Boosts vegetable content and adds extra vitamins. Squeeze these out just like the zucchini.

Alternative Ingredients for Ina Garten Zucchini Pancakes

Here are several easy swaps that work with this recipe.

• All-purpose flour → chickpea flour (1/2 cup) — Adds protein and makes the pancakes gluten-free. Chickpea flour has a slightly nutty flavor that pairs well with the herbs.
• Parmesan → pecorino Romano (1/2 cup) — Saltier and sharper. Reduce the added salt by 1/4 teaspoon to balance the flavor.
• Dill → fresh mint (2 tablespoons) — Brings a cooling, fresh note that works beautifully with zucchini. Basil is another option.
• Olive oil → avocado oil (3 tablespoons) — Has a higher smoke point, making it ideal for frying. It is also neutral in flavor.
• Eggs → aquafaba (2 tablespoons + 1 tablespoon water per egg) — A vegan alternative that still binds. The pancakes will be slightly less firm.
• Sour cream → vegan cashew cream — Dairy-free option. Blend soaked cashews with lemon juice and water until smooth.

What to Serve With ina Garten Zucchini Pancakes

These pair well with a variety of dishes. Here are some ideas.

• A simple green salad with lemon vinaigrette — The acidity cuts through the richness of the fried pancakes and brightens the meal.
• Grilled salmon or chicken breast — The light, herby flavor of the pancakes complements simply seasoned protein without overpowering it.
• Roasted tomato soup — A classic combination. The sweetness of the tomatoes balances the savory pancakes.
• Cold glass of Sauvignon Blanc or dry rosé — The high acidity and herbal notes in the wine mirror the dill and parsley in the pancakes.
• Lemon-dressed couscous or quinoa — Adds bulk for a complete vegetarian meal. The citrus adds freshness.
• Garlic yogurt sauce (cacık) — A Turkish-style garlic yogurt sauce with cucumber and mint works even better than plain sour cream.

Best Tips for Ina Garten Zucchini Pancakes

These tips come from making this recipe many times. They save time and improve results.

• Squeeze until no moisture remains — After salting, squeeze the zucchini in a towel until you cannot get another drop out. This is the single most important step for crispiness.
• Do not overmix the batter — Stir just until the flour disappears. Overmixing develops gluten, which makes the pancakes dense and tough instead of tender.
• Use a hot pan with shimmering oil — The oil should ripple gently when you tilt the pan. If it smokes, it is too hot. A properly heated pan gives an immediate sear.
• Flatten the pancakes slightly — A 2-tablespoon scoop of batter will be too thick. Use the back of a spoon to flatten each one into a 3-inch round for even cooking.
• Flip only when the bottom is deeply golden — The pancakes release easily from the pan when they are ready. Forcing them off the pan will tear them.
• Use fresh oil between batches — The first batch absorbs some oil and leaves residue. Adding fresh oil for the second batch ensures even browning and prevents sticking.
• Serve immediately or reheat in the oven — These pancakes lose crispiness quickly at room temperature. Keep them warm on a wire rack in a 200°F oven if serving later.

Unique Takes on Ina Garten Zucchini Pancakes

These variations add new flavors and textures. Each one builds on the base recipe.

• Greek-style with feta and mint — Swap Parmesan for crumbled feta and replace dill with mint. Crumble the feta into the batter for salty, tangy pockets.
• Spicy harissa version — Add 1 tablespoon harissa paste to the batter along with the eggs. The smoky heat pairs well with a cooling yogurt sauce.
• Loaded with corn and scallions — Fold in 1/2 cup fresh or frozen corn kernels and 2 thinly sliced scallions. Adds sweetness and crunch.
• Cheesy cheddar and chive — Replace Parmesan with sharp cheddar and swap dill for fresh chives. The cheddar browns beautifully and adds richness.
• Curry-spiced with cilantro — Add 1 teaspoon curry powder and replace parsley with cilantro. Serve with mango chutney for an Indian-inspired twist.
• Gluten-free with almond flour — Use 1/2 cup almond flour instead of all-purpose flour. The pancakes are more fragile but have a nutty flavor and stay moist.

How to Store Ina Garten Zucchini Pancakes

Proper storage keeps them fresh and crispy for days.

• Airtight container in the fridge — Place cooled pancakes in a single layer between sheets of parchment paper. They stay good for up to 3 days.
• Freezer-safe bag with parchment layers — Layer the pancakes with parchment paper in a freezer bag. Remove as much air as possible before sealing. They keep for up to 2 months.
• Cool completely before storing — Any residual heat creates condensation that makes the pancakes soggy. Let them cool on a wire rack for 10 minutes first.
• Separate with parchment or wax paper — Stacking pancakes without paper causes them to stick together and lose their crisp edges.

How to Reheat Ina Garten Zucchini Pancakes

These methods restore the crispiness without drying them out.

• Oven method (best for crispiness) — Place on a baking sheet in a preheated 375°F / 190°C oven for 5-7 minutes, flipping once halfway through. They come out nearly as crispy as fresh.
• Air fryer method (fast and even) — Heat at 370°F / 188°C for 3-4 minutes, flipping once. Works well for frozen pancakes straight from the freezer.
• Stovetop method (good for small batches) — Reheat in a dry nonstick skillet over medium heat for 2 minutes per side. Do not add extra oil; the pancakes release their own.
• Avoid the microwave — Microwaving makes the pancakes soggy and rubbery. If you are in a hurry, use the stovetop or air fryer instead.

FAQs

Can I freeze Ina Garten Zucchini Pancakes?

Yes, they freeze well for up to 2 months. Layer them with parchment paper in a freezer bag. Reheat directly from frozen in the oven at 375°F / 190°C for 5-7 minutes or in an air fryer at 370°F / 188°C for 3-4 minutes.

How long do Ina Garten Zucchini Pancakes last in the fridge?

Stored in an airtight container with parchment paper between layers, they stay fresh for up to 3 days. The texture softens slightly over time, but reheating in the oven restores crispiness.

Why are my zucchini pancakes falling apart?

Most likely, the zucchini was not squeezed dry enough. After salting, squeeze the zucchini in a towel until no moisture drips out. Also, ensure the oil is hot enough before adding the batter. A cold pan causes the pancakes to absorb oil and disintegrate.

Can I make these pancakes ahead of time?

Yes, you can prepare the batter up to 4 hours ahead and store it covered in the fridge. The batter will release some liquid; stir it gently before frying. For fully cooked pancakes, reheat in the oven or air fryer.

Can I use frozen zucchini for this recipe?

Frozen zucchini contains much more water than fresh. Thaw it completely, then squeeze it very dry before proceeding. The yield will be lower because frozen zucchini loses volume after thawing.

What is the best oil for frying these pancakes?

Olive oil adds flavor, but avocado oil or grapeseed oil works well too. Use an oil with a smoke point above 400°F / 204°C to prevent burning. Do not use butter; it burns before the pancakes are fully cooked.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1/4 of the batch (about 4 pancakes per serving, 4 servings total).

• Calories: 218
• Protein: 10g
• Fat: 14g
• Saturated Fat: close to 4g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: about 3g
• Sodium: around 520mg
• Cholesterol: 105mg

Conclusion

Ina Garten’s Zucchini Pancakes are a straightforward, reliable recipe that turns a humble vegetable into something special. The key is patience with the salting and squeezing steps—do that right, and you will be rewarded with crispy, golden pancakes every time.

Serve them with a dollop of sour cream or Greek yogurt and a squeeze of lemon. They make a versatile appetizer, light lunch, or side dish that works any time of year.

Print