Dessert

Rustic Crispy Zucchini Pancakes with Creamy Sour Finish Recipe

ByRita Bennet December 9, 2025December 9, 2025

Introduction

Rustic crispy zucchini pancakes are a delightful way to enjoy fresh summer zucchini. These golden, flavorful fritters are easy to prepare and perfectly paired with a creamy dollop of sour cream on the side.

A close-up view of a stack of six golden-brown zucchini fritters, each layer showing a crispy, slightly uneven texture with green bits of zucchini visible inside. The fritters have light and dark brown spots from frying, and the top fritter is topped with a dollop of white sour cream and a small green herb leaf. The stack sits on a white plate, placed on a white marbled surface. The image has bright, natural lighting highlighting the crispy edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium zucchini, shredded
1 teaspoon salt

2 large eggs
1/3 cup all-purpose flour

1/4 cup grated Parmesan cheese
1 small onion, finely chopped

2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon paprika

1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley

3 tablespoons olive oil (for frying)
Sour cream, for serving

Instructions

Step 1: Place the shredded zucchini in a clean towel or sieve, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much liquid as possible to prevent soggy pancakes.

Step 2: In a large bowl, whisk the eggs. Add the zucchini, onion, garlic, parsley, flour, Parmesan, black pepper, paprika, oregano, and thyme. Mix until fully combined.
Step 3: Heat olive oil in a large skillet over medium heat until shimmering.
Step 4: Scoop about 2 tablespoons of the mixture into the skillet and gently flatten into pancakes with the back of a spoon.

Step 5: Cook for 3 to 4 minutes on each side, or until golden brown and crispy.
Step 6: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
Step 7: Serve warm with a generous dollop of sour cream on the side.

Tips & Variations

For extra crispiness, make sure to press out as much moisture as possible from the zucchini before mixing.
Try substituting Parmesan with feta cheese for a tangier flavor.
Add chopped fresh dill instead of parsley for a different herbal note.

Serve with Greek yogurt if you prefer a lighter topping than sour cream.

Storage

Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain crispness or warm in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving as it may make them soggy.

How to Serve

A stack of seven golden brown zucchini fritters with crispy edges is shown on a simple white plate. The fritters have visible pieces of green zucchini and small green herbs embedded in the batter. On top of the stack is a dollop of smooth white sour cream garnished with a small green herb leaf. The background is a white marbled surface, adding a clean and fresh look to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these zucchini pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour to make the recipe gluten-free. Adjust the quantity as needed for batter consistency.

How do I prevent the zucchini pancakes from becoming soggy?

Removing excess moisture from the shredded zucchini by salting and squeezing it out is essential. Also, frying in hot oil until golden brown helps maintain crispness.