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Ina Garten Zucchini Pancakes

Ina Garten Zucchini Pancakes recipe
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These crispy, golden-brown zucchini pancakes are a classic Ina Garten recipe, perfect as a light lunch, side dish, or appetizer. Grated zucchini is squeezed dry, mixed with fresh herbs and Parmesan, then pan-fried until perfectly crisp outside and tender inside. Serve warm with a dollop of sour cream or Greek yogurt for a refreshing finish.

Ingredients

Scale
  • 2 medium zucchini (about 1 lb / 454 g total)
  • Kosher salt (1 1/2 teaspoons, divided, plus more for salting zucchini)
  • 1/2 cup all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese (about 1.5 oz / 42 g)
  • 2 large eggs, lightly beaten
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped dill
  • 1 clove garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • Sour cream or full-fat Greek yogurt, for serving (optional)

Instructions

  1. Trim the ends off the zucchini and grate them on the large holes of a box grater (about 4 cups grated). Place the grated zucchini in a colander and toss with 1 teaspoon of kosher salt. Let it sit for 15 minutes to draw out excess moisture, which is crucial to avoid soggy pancakes.
  2. 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 extract as much liquid as possible. You should have about 1 1/2 cups of well-dried, compressed zucchini. This step ensures the pancakes hold together and crisp up.
  3. In a large mixing bowl, combine the squeezed zucchini, all-purpose flour, grated Parmesan cheese, beaten eggs, parsley, dill, minced garlic, remaining 1/2 teaspoon kosher salt, and black pepper. Stir until just evenly incorporated; do not overmix or the pancakes can become tough.
  4. Place a large nonstick or cast-iron skillet over medium heat and add 1 1/2 tablespoons of olive oil. Swirl to coat the pan, heating until the oil shimmers and ripples gently, about 2 minutes. A properly heated pan gives you an immediate sear and prevents sticking.
  5. Scoop about 2 tablespoons of batter per pancake and carefully drop into the hot oil, flattening slightly with the back of a spoon to form 3-inch rounds. You should fit 4-5 pancakes without crowding. Cook for 3 to 4 minutes per side, or 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.
  6. Using a slotted spatula, transfer the finished pancakes to a paper towel-lined plate to drain briefly. Between batches, reduce the heat slightly if the pan gets too hot, adding the remaining 1 1/2 tablespoons of oil for the second batch. Pancakes cooked in two clean, hot oil batches stay crispy, not greasy.
  7. Serve the zucchini pancakes immediately while hot and crisp. Offer a side of sour cream or full-fat Greek yogurt if desired. They also pair well with a squeeze of lemon or a light tomato sauce for added brightness.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place them on a baking sheet in a preheated 375°F / 190°C oven for 5-7 minutes, flipping once, or in an air fryer at 370°F / 188°C for 3-4 minutes. Not recommended for microwaving as they become soggy. These pancakes freeze well: layer them with parchment paper in a freezer bag and freeze for up to 2 months; reheat directly from frozen in the oven or air fryer.

Nutrition

Keywords: zucchini pancakes, Ina Garten, vegetable fritters, summer squash recipe, easy appetizer, crispy pancakes, zucchini fritters, side dish, vegetarian, quick stovetop recipe

Find it online: https://inagartendishes.com/ina-garten-zucchini-pancakes/