Crispy Zucchini Egg Pancakes With Herbed Yogurt

Name: Crispy Zucchini Egg Pancakes With Herbed Yogurt
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings, about 12 pancakes
Cuisine: Greek
Ingredients: 2 medium zucchini, about 1 1/2 pounds or 680 grams, coarsely grated to make about 5 loosely packed cups; 1 teaspoon kosher salt, for drawing out moisture; 3 large eggs, lightly beaten; 3/4 cup panko breadcrumbs, about 45 grams; 1/2 cup finely grated Parmesan cheese, about 45 grams; 2 medium garlic cloves, finely minced; 2 tablespoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh dill; 1/2 teaspoon ground black pepper; 1/4 teaspoon baking powder; 1/4 cup extra-virgin olive oil, divided, for pan-frying; 1 cup plain Greek yogurt, preferably 2% or whole milk; 2 tablespoons finely chopped fresh dill; 1 small garlic clove, finely grated; 1 teaspoon finely grated lemon zest; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1 tablespoon chopped fresh parsley and dill; 1 medium lemon, cut into wedges

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, about 12 pancakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

2 medium zucchini, about 1 1/2 pounds, coarsely grated
1 teaspoon kosher salt
3 large eggs
3/4 cup panko breadcrumbs
1/2 cup finely grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/2 teaspoon ground black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil, for frying
1 cup plain Greek yogurt
2 tablespoons chopped fresh dill
1 small garlic clove, finely grated
1 teaspoon lemon zest and 1 tablespoon lemon juice
1/4 teaspoon kosher salt and 1/8 teaspoon black pepper
1 tablespoon chopped parsley and dill, plus 1 lemon cut into wedges, for serving

Do This

1. Toss the grated zucchini with 1 teaspoon salt and drain in a colander for 10 minutes.
2. Mix the yogurt, dill, garlic, lemon zest, lemon juice, salt, and pepper; refrigerate until serving.
3. Wrap the zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
4. Combine the zucchini with the eggs, breadcrumbs, Parmesan, garlic, herbs, pepper, and baking powder; rest for 5 minutes.
5. Heat olive oil in a skillet over medium heat. Fry 1/4-cup portions for 3 to 4 minutes on the first side and 2 to 3 minutes on the second.
6. Serve the crispy pancakes hot with herbed yogurt, fresh herbs, and lemon wedges.

Why You’ll Love This Recipe

Crispy, deeply golden edges surround a tender zucchini-and-Parmesan center.
Salting and squeezing the zucchini prevents soggy pancakes.
The cool, lemony herbed yogurt balances the savory garlic and cheese.
These pancakes work equally well for brunch, lunch, or a vegetable-packed side dish.

Grocery List

Produce: 2 medium zucchini, 3 garlic cloves, 2 lemons, 1 small bunch fresh parsley, and 1 small bunch fresh dill
Dairy: 3 large eggs, Parmesan cheese, and 1 cup plain Greek yogurt
Pantry: Panko breadcrumbs, extra-virgin olive oil, baking powder, kosher salt, and ground black pepper

Full Ingredients

For the Zucchini Pancakes

2 medium zucchini, about 1 1/2 pounds or 680 grams, coarsely grated to make about 5 loosely packed cups
1 teaspoon kosher salt, for drawing out moisture
3 large eggs, lightly beaten
3/4 cup panko breadcrumbs, about 45 grams
1/2 cup finely grated Parmesan cheese, about 45 grams
2 medium garlic cloves, finely minced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1/2 teaspoon ground black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil, divided, for pan-frying

For the Herbed Yogurt

1 cup plain Greek yogurt, preferably 2% or whole milk
2 tablespoons finely chopped fresh dill
1 small garlic clove, finely grated
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

For Serving

1 tablespoon chopped fresh parsley and dill
1 medium lemon, cut into wedges

Crispy Zucchini Egg Pancakes With Herbed Yogurt – Closeup

Step-by-Step Instructions

Step 1: Salt and drain the zucchini

Place the grated zucchini in a colander set over a bowl or in the sink. Sprinkle it evenly with 1 teaspoon kosher salt and toss well with your hands. Let the zucchini stand for 10 minutes. The salt draws out excess water, which is essential for crisp pancakes that hold together rather than steam in the skillet.

Step 2: Make the herbed yogurt

While the zucchini drains, stir together the Greek yogurt, 2 tablespoons dill, grated garlic, lemon zest, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Taste and adjust only if needed. Cover and refrigerate the sauce while you finish the pancakes so the garlic, lemon, and herbs have time to flavor the yogurt.

Step 3: Squeeze the zucchini thoroughly

Transfer the salted zucchini to the center of a clean, lint-free kitchen towel or several layers of cheesecloth. Gather the fabric around the zucchini and twist firmly over the sink, squeezing repeatedly until very little liquid comes out. The zucchini should feel compact and slightly dry rather than wet or dripping. You should have approximately 3 firmly packed cups after squeezing.

Step 4: Mix and rest the batter

Place the squeezed zucchini in a large mixing bowl. Add the beaten eggs, panko breadcrumbs, Parmesan, minced garlic, parsley, dill, black pepper, and baking powder. Stir until the ingredients are evenly distributed and the mixture holds together when pressed with a spoon. Let the batter rest for 5 minutes so the breadcrumbs can absorb any remaining moisture. The mixture should be moist and scoopable but not watery.

Step 5: Heat the skillet and portion the pancakes

If you would like to keep the batches warm, preheat the oven to 200°F and place a wire rack over a rimmed baking sheet. Heat a 12-inch heavy-bottomed or nonstick skillet over medium heat for 2 minutes. Add 1 tablespoon olive oil and swirl to coat the surface. The oil should shimmer but should not smoke.

Scoop four 1/4-cup portions of batter into the hot skillet, leaving space between them. Use the back of the measuring cup or a spatula to gently flatten each portion into a pancake about 3 inches wide and 1/2 inch thick.

Step 6: Pan-fry until crisp and golden

Cook the pancakes without moving them for 3 to 4 minutes, until the bottoms are deep golden brown and the edges look set. Flip carefully with a thin spatula and cook for another 2 to 3 minutes, until the second side is golden and the centers are cooked through. The internal temperature should reach at least 160°F because the batter contains eggs.

Transfer the cooked pancakes to the wire rack and keep them warm in the 200°F oven. Repeat with the remaining batter in two more batches, adding about 1 tablespoon olive oil before each batch and using the remaining oil as needed. Allow the skillet to return to medium heat between batches.

Step 7: Garnish and serve

Arrange three hot zucchini pancakes on each plate. Spoon the chilled herbed yogurt alongside them or add a generous dollop over the top. Finish with the chopped parsley and dill, and serve with lemon wedges for squeezing. Serve immediately while the edges are at their crispiest.

Pro Tips

Squeeze harder than you think necessary: Excess zucchini liquid is the main cause of loose batter and soft pancakes. A dry kitchen towel provides the best leverage.
Keep the pancakes compact: A 3-inch pancake is easy to flip and cooks through before its exterior becomes too dark.
Do not crowd the skillet: Leaving space around each pancake allows steam to escape and helps the edges become crisp.
Adjust the heat between batches: Lower the heat slightly if the oil smokes or the pancakes brown in less than 3 minutes. Increase it slightly if they remain pale after 4 minutes.
Use a wire rack: Resting cooked pancakes on a rack rather than paper towels prevents trapped steam from softening the bottoms.

Variations

Gluten-free: Replace the panko with an equal volume of gluten-free panko breadcrumbs. Check that the baking powder is certified gluten-free.
Feta and mint: Replace the Parmesan with 1/2 cup crumbled feta and replace the dill in the pancake batter with 1 tablespoon chopped fresh mint.
Spicy zucchini pancakes: Add 1/4 teaspoon crushed red pepper flakes to the batter and stir 1 teaspoon hot sauce into the yogurt.

Storage & Make-Ahead

Let leftover pancakes cool completely, then refrigerate them in an airtight container with parchment paper between the layers for up to 4 days. Store the herbed yogurt separately in the refrigerator for up to 3 days. Reheat the pancakes on a wire rack in a 400°F oven for 8 to 10 minutes, turning once, or warm them in a lightly oiled skillet over medium heat for 2 to 3 minutes per side. Avoid reheating them in the microwave if you want to preserve their crisp texture.

For longer storage, freeze the cooled pancakes in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Reheat directly from frozen in a 400°F oven for 12 to 15 minutes. The zucchini can be grated up to 1 day ahead and refrigerated in a covered container, but wait to salt and squeeze it until shortly before mixing the batter. Do not refrigerate the mixed raw batter overnight, as the zucchini will continue releasing water.

Nutrition (per serving)