Zucchini Cheddar Pancakes are made with fresh zucchini and shredded cheddar cheese. These tasty zucchini fritters are perfect to eat as an appetizer or a side dish.
Game Changing Zucchini Pancakes
These delicious zucchini pancakes are also called zucchini fritters. They are made with just a few simple ingredients and are loaded with fresh zucchini and lots of cheese.
I had never had a zucchini pancake until I met Rod. We had a bumper crop of zucchini one summer and were trying to use as much of it as possible.
Rod decided to make zucchini cheddar pancakes. They were an instant hit and have become a staple every summer since. My kids loved them, but they absolutely insisted they be served with syrup (because they were pancakes!)
I love them with a simple lime crema or lime sour cream. The crema is made with sour cream, lime juice and zest and a bit of fresh cilantro. You may also want to try serving with basil aioli or chipotle mayo.
Zucchini Pancake Recipe Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Zucchini - Use freshly grated zucchini. Yellow crook neck squash can also be used.
- Cheese - I like to use sharp cheddar cheese. You can also use medium cheddar, colby, or pepper jack.
- Eggs - The eggs are a binder and help keep everything together.
- Flour - All-purpose flour is used in this recipe. You could also use gluten-free flour.
How to Make Zucchini Fritters With Cheese
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Grate the zucchini. Sprinkle with salt and let rest for 10 minutes.
- Drain off any liquid and place the zucchini on a clean towel. Squeeze out any moisture. The liquid is a beautiful green color!
3. Place zucchini in a bowl and sprinkle with flour. Toss to coat.
4. Add cheese and toss together.
5. Lightly beat eggs, add salt, and then mix into the zucchini.
6. Form large scoops of the zucchini mixture and place in a preheated skillet that has been greased lightly. Flatten each scoop so it forms a pancake shape.
7. Cook for 3-4 minutes per side or until each side is golden and the pancake is cooked through.
Zucchini Pancakes Recipe Tips
- Zucchini is approximately 95% water. Try to squeeze as much water out of the zucchini as possible.
- Use an ice cream scoop or a cookie scoop for evenly sized pancakes.
Zucchini Pancakes Variations
These zucchini pancakes would be delicious with pepper jack cheese or for a very different taste, try Swiss cheese.
Finely chopped onions or fresh chives would also be delicious. And if you want to spice these pancakes up a bit, add some roasted jalapenos or peppers.
How to Serve Zucchini Pancakes
Zucchini pancakes can be served in a variety of ways. My kids love them with maple syrup. They insisted on this because we’ve always called them pancakes! I love them with sour cream mixed with lime juice and fresh cilantro. These zucchini pancakes are also delicious plain.
How to Store Zucchini Pancakes
How do I reheat zucchini pancakes?
Place fully cooked pancakes on a baking sheet and place in a 375°F oven for 10-15 minutes until heated through.
Can zucchini pancakes be frozen?
Yes! Allow the pancakes to fully cool then place in a single layer in a freezer-safe bag or container.
More zucchini recipes
- Fried Zucchini
- Roasted Zucchini
- Banana Zucchini Bread
- Zucchini Bread with Chocolate Chips
- Lime Zucchini Bread
- Chocolate Zucchini Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my vegetable recipes!
Zucchini Pancake
Equipment
- Measuring Cups
- Measuring Spoons
- Grater
Ingredients
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 teaspoon salt (for sprinkling on grated zucchini)
- ½ cup flour
- 1 cup cheddar cheese (grated)
- 2 whole eggs (lightly beaten,)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Place grated zucchini in a colander. Sprinkle with salt and let sit for 10 minutes allowing excess moisture to drain off zucchini.2 cups grated zucchini, 1 teaspoon salt
- Squeeze zucchini and place in a clean, dry towel. Squeeze off all excess moisture. Place zucchini in a mixing bowl.
- Sprinkle flour over zucchini and toss to coat.½ cup flour
- Mix in cheese.1 cup cheddar cheese
- Add eggs and mix until incorporated.2 whole eggs
- Mix in salt and pepper.⅛ teaspoon salt, ⅛ teaspoon pepper
- Place heaping scoops of mixture onto a hot, lightly greased skillet. Flatten out scoop to make a flat pancake.
- Cook for approximately 3 minutes per side or until golden and fully cooked through.
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Update: This post was originally published in August 2016. The post and recipe have been updated.
Kathy says
Hi Kathy, I made these tonight... They were DEE-liciuos! Thank you so much!
Kathy says
I so glad you loved them! Thanks for letting me know...there's nothing better than someone (other than your family) telling you something is awesome! Thanks 🙂
Kathy says
Hi Kathy, I liked these so much I made them the next night as well. :o) As we were out of syrup, I decided to add chopped apple (2), a chopped vidalia onion (1), and some cinnamon. Wow, even better! But both ways are great. BTW, we had some Aunt Jemima pancake mix that I had to use up, so I used that instead of the flour. I added much more than the recipe called for, maybe 1 Cup--?? (I don't think I squeezed enough water out of the zucchini) and it worked fine. Thanks again for your amazing recipes and blog!
Kathy says
I'm so glad you loved these so much to make them twice! You changes sound great! Way to use up that zucchini! 🙂
Kushi says
I love pancakes and this sounds amazing. Great combo!
Kathy says
Thanks! 🙂
Nicole @ Young, Broke and Hungry says
Cheddar and zucchini is such a great savory combination! These pancakes or fritters are perfect for the busy weeknights that are ahead of us.
Kathy says
We've made them a few times without cheese...but the cheese just takes them up to a new level.
Rahul @samosastreet.com says
These pancakes are beyond gorgeous and honestly I could probably down the whole batch by myself!
Kathy says
It is true...it is easy to eat a lot of these zucchini pancakes. You'd better make a double batch!
Geraldine | Green Valley Kitchen says
I've never had a zucchini pancake, Kathy - don't know why but I'm going to have to try one because these look fantastic. Love the sharp flavor of cheddar - that's a great addition. I didn't know you were a school principal - enjoy the school year!
Kathy says
I'm ready for the school year! 🙂
Ashley says
I never grew up with zucchini pancakes either! But man, do I love them now! These look awesome! Cannot get enough of zucchini at the moment!
Kathy says
It is crazy how many different ways zucchini can be used!
Dawn @ Girl Heart Food says
Yes! These looks amazing, Kathy! I think your kids are onto something with that maple syrup...the whole savoury/sweet combo is fantastic, but then again so is cilantro lime crema....maybe I'll just have to try both to be sure which is best 😉 Pinned!
Kathy says
A little taste experiment is always fun! Let me know your favorite.
Anu - My Ginger Garlic Kitchen says
What an ah-mazing way to use all those garden zucchinis. They look fantastic, Kathy! I love zucchini pancakes but cheddar addition sounds intriguing. Will try this sometime.
Kathy says
I love it with cheddar but you could also use Parmesan cheese.
annie@ciaochowbambina says
Can never have too many zucchini recipes! These are calling my name! Good luck with the start of the new school year!
Kathy says
You need a ton of recipes to keep up with all the zucchini that keeps producing. 🙂
Pamela @ BFG says
These pancakes look delicious! Looks like it might be breakfast for dinner very soon!
Kathy says
One of our favorite things to do is breakfast for dinner! 🙂
Manali@CookWithManali says
These look delicious, I need to try these!
Kathy says
Give them a try!
Cheyanne @ No Spoon Necessary says
Now THESE are my type of pancakes!! Don't get me wrong, I love a traditional sweet pancake, but I'm a savory girl, so zucchini + cheddar Pancakes?! GIMMMEEEE!!! These look amazing, Kathy!!! Cheers!
Kathy says
I love all kind of pancakes...sweet or savory!
Amanda says
What a great way to use all of the garden zucchini! And a nice way to celebrate what's left of summer. Yum!
Kathy says
There's still more zucchini to come....
David @ Spiced says
What a fun and unique recipe, Kathy! I love a good savory pancake, and this sounds like an excellent way to use extra zucchini. And cheese...well, cheese makes everything better! Also, I didn't realize you were an elementary school principal. How cool! 🙂
Kathy says
Yep....it keeps me busy 🙂
Kate @ Framed Cooks says
You and I are one with trying any which way to use up the zucchini! I do love the pancake approach. 🙂
Kathy says
Keeping up with a zucchini plant is tough!
mira says
Love zucchini! These look perfect! Pinning to try them!
Jess @ Sweetest Menu says
SO much to love about these Kathy! What a great way to eat your veggies. Your photography has really gone to the next level too! Amazing!
Kathy says
Thanks, Jess! I've had to learn a lot about photography. I still have a long way to go, but I feel like my pictures are at a much better quality than when I first started. Thanks for noticing!
allie @ Through Her Looking Glass says
Ha ha - my kids would eat these with maple syrup too - it's the word pancake I think! These really look good Kathy, and we have quite a few zucchini too. Perfect with the cheddar!
Kathy says
It's totally the name "pancake"! If I had called them fritters or anything else, they wouldn't have ever thought of adding syrup!
Nicoletta @sugarlovespices says
They look so good, Kathy! We love zucchini fritters or pancakes, but never added cheddar, so we must try that! I like that your kids are topping them with maple syrup, I'd do that too 😉 .
Kathy says
The cheddar adds great taste. I like to use sharp cheddar when I have it. Otherwise I use mild.
Mary Ann | The Beach House Kitchen says
I love these Kathy! I can never get enough zucchini during the summer. Stuffed, made into pancakes, I'll take it any way I can! Pinned!
Kathy says
Luckily zucchini plants produce enough to keep us happy!