🥒 Mediterranean Crispy Zucchini Pancakes
Crispy, golden, and bursting with Mediterranean flavor!
These zucchini pancakes are a light yet satisfying snack or side dish — perfect with a dollop of Greek yogurt or tzatziki.
🧂 Ingredients
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2 medium zucchinis, grated
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1 small onion, finely chopped
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2 eggs, lightly beaten
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1/2 cup breadcrumbs (or crushed oats)
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1/4 cup crumbled feta cheese
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2 tbsp chopped parsley
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1 garlic clove, minced
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1/2 tsp dried oregano
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Salt and black pepper, to taste
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Olive oil, for frying
🍳 Instructions
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Prep zucchini: Grate the zucchinis, place in a bowl, sprinkle with salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean towel.
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Mix: In a large bowl, combine zucchini, onion, eggs, breadcrumbs, feta, parsley, garlic, oregano, salt, and pepper. Mix until well blended.
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Shape: Form small patties (pancake-sized).
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Cook: Heat olive oil in a non-stick pan over medium heat. Fry each side for 2–3 minutes, until golden and crispy.
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Serve: Place on paper towels to remove excess oil. Serve warm with yogurt or tzatziki sauce.
💡 Tips
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For extra crispiness, add 1 tablespoon of cornstarch to the batter.
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Use an (375°F / 190°C for 8–10 minutes) for a lighter version.
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These are great inside pita bread with hummus or a salad!
❓Q&A
Q: Can I bake them instead of frying?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway for even crispiness.
Q: What can I use instead of feta cheese?
A: Try grated parmesan or even cottage cheese for a lighter option.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to crisp up again.
Q: Are these gluten-free?
A: Yes, if you replace breadcrumbs with gluten-free crumbs or crushed oats.