Crispy Zucchini Pancakes with Feta and Mint
- Prep
- 15 min
- Cook
- 15 min
- Yield
- 10 servings
- Level
- medium
Pan-fried zucchini pancakes bound with eggs and chickpea flour, studded with crumbled feta and fresh mint. Moisture is removed from shredded zucchini before mixing with a simple batter, creating golden-brown, tender pancakes that work as an appetizer, side dish, or light main course.
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Ingredients
- 1 large zucchini, shredded or spiralized
- 1 teaspoon salt, divided
- 3 large eggs, whole
- 1 tablespoon olive oil, for batter
- 1 teaspoon garlic, minced or grated
- 1 teaspoon baking powder
- ½ cup chickpea flour
- ½ cup feta cheese, crumbled
- ⅓ cup mint, finely chopped
- 3 scallions scallions, finely chopped
- black pepper, freshly ground(optional)
- 3 tablespoons vegetable oil, for pan-frying
Method
6 steps- 1
Place shredded zucchini in a colander with salt and let sit 5-10 minutes to release moisture. Transfer to a dish towel and squeeze dry.
- 2
In a mixing bowl, whisk eggs, olive oil, garlic, and baking powder together. Add chickpea flour and whisk until smooth.
- 3
Fold in drained zucchini, feta cheese, and scallions. Season with remaining salt and black pepper.
- 4
Heat vegetable oil in a nonstick or cast iron skillet over medium-high heat. Place 2 tablespoons batter per pancake and flatten with the back of a spoon or spatula.
- 5
Cook until the bottom is golden brown, then flip and cook until cooked through. Transfer to a paper towel-lined plate.
- 6
Repeat with remaining batter, adding more oil as needed.
Tips
If using pre-spiralized zucchini noodles, skip the moisture extraction step as they are typically drier than freshly shredded zucchini.
Do not skip moisture removal from shredded zucchini to avoid soggy, falling-apart pancakes.
Use a nonstick or cast iron skillet for even browning and easier flipping.
Good to Know
Refrigerate cooled pancakes in an airtight container up to 3 days. Reheat in a skillet over medium heat.
Prepare batter up to 2 hours ahead and refrigerate. Cook pancakes just before serving for best texture.
Serve warm with Greek yogurt, sour cream, or a squeeze of lemon juice. Works as an appetizer, side dish, or light meal.
Common Mistakes
Do not skip squeezing moisture from shredded zucchini to avoid soggy, falling-apart pancakes.
Do not cook over heat higher than medium-high to avoid burning the outside before the inside cooks through.