Gluten Free Crispy Zucchini Pancakes with Garlic Sauce
This Crispy zucchini pancakes paired with a savory and refreshing garlic sauce is the perfect recipe to get your kids and partners to eat their vegetables! PLUS, these crispy zucchini pancakes are also gluten-free! All you need is a few simple ingredients, like zucchini, rice flours, and eggs to make Crispy Zucchini Pancakes. These easy pancakes are great for everything from a quick appetizer for a potluck, to an easy vegetarian breakfast. Enjoy these crispy fritters with a deliciously tart garlic yogurt sauce!
Zucchini Pancakes for Veggie Hating Picky Eaters
I have a little confession: I am not the biggest fan of zucchini. However, if there is one recipe that will get me stocking up on zucchini, it is my super crispy zucchini pancakes.
To make crispy zucchini pancakes, you will need rice flour, salt and pepper, eggs, zucchini, and shredded cheese.
Zucchini Pancake Ingredients
- 8 zucchini medium-sized
- 0.5 teaspoon salt
- 1 cup Rice Flour
- 1-2 cups shredded cheese optional
- 2 Eggs
- Salt and pepper to season
Garlic Sauce
- ¼ cup chives chopped
- 3 garlic minced
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 0.5 tablespoon lemon zest
- ½ tablespoon olive oil
- Salt and pepper to season
Prepping Shredded Zucchini For Crispy Pancakes
The secret tip to making extra crispy zucchini pancakes is to squeeze out all the excess water. After shredding the zucchini, massage the zucchini with salt. The water will be drawn out from the zucchini, which will help it become extra crispy when fried, even until the next day. You can squeeze out the water using paper towels, or just squeeze with your hands and drain the liquids.
To add some extra veggies, you can also shred carrots and potatoes to add extra vegetables to these pancakes.
Gluten Free Pancakes with Rice Flour
These zucchini fritters are made with rice flour, which makes them naturally gluten-free. Rice flour gives them a light, crispy texture that holds up beautifully when pan-fried. Rice flour develops a subtle, toasty flavor and a lightly crunchy texture that works especially well in savory pancakes like this.
The cheese is optional, but sometimes I love that delicious savory-salty flavor. Go for something that melts well and crisps up when pan-fried. Sharp cheddar, parmesan, or even mozzarella work great here. They’re all naturally gluten-free and add a savory kick while helping the pancakes brown and hold together.
Creamy Garlic Yogurt Dip
I enjoy these crispy zucchini pancakes with a savory and refreshing garlic dipping sauce. It’s optional, but I HIGHLY recommend it. Made with Greek yogurt, lemon, and chives, this sauce is super bright, and
The sauce takes less than 5 minutes to make. You can prepare it while waiting for the zucchini to draw out all the water.
To make the sauce, you will need greek yogurt, lemon, chives, salt and pepper, and a little olive oil. The olive oil is optional but will help thin out the yogurt, making it a creamier consistency.
Step By Step How To For Zucchini Pancakes
- Grate the zucchini with the skin, and add 0.5 tsp of salt. Massage the zucchini and set it aside for 10 minutes.
- After 10 minutes, squeeze out all the excess water.
- Add in rice, eggs, and shredded cheese, and season with salt and pepper.
- Mix everything until a paste-like consistency.
- In a pan, drizzle in a generous amount of oil, and turn the heat to medium. Add around 2 tablespoons of the zucchini mixture to make 1 pancake. Using the spoon, press down to flatten the pancake.
- Pan-fry for 2-3 minutes on each side or until crispy and golden brown.
- To prepare the sauce, mix chives, minced garlic, yogurt, lemon juice, lemon zest, olive oil, and salt and pepper.
Do you want more VEGETARIAN RECIPES? Here are some of my go-to recipes that you will LOVE!
- Creamy Mushroom Poppers
- Spicy Shallot Pasta (10-minute recipe)
- BIG Green Onion Pancake (5 Ingredients ONLY!)
- Air Fryer Chinese Eggplant (20 Minutes)
Crispy Zucchini Pancakes
By Tiffy Cooks
Ingredients
- 8 zucchini medium-sized
- 0.5 teaspoon salt
- 1 cup Rice Flour
- 1-2 cups shredded cheese optional
- 2 Eggs
- Salt and pepper to season
Garlic Sauce
- ¼ cup chives chopped
- 3 garlic minced
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 0.5 tablespoon lemon zest
- ½ tablespoon olive oil
- Salt and pepper to season
Instructions
- Grate the zucchini with the skin, and add 0.5 tsp of salt. Massage the zucchini and set it aside for 10 minutes.
- After 10 minutes, squeeze out all the excess water.
- Add in rice, eggs, shredded cheese, and season with salt and pepper.
- Mix everything until a paste-like consistency.
- In a pan, drizzle in a generous amount of oil, and turn the heat to medium. Add around 2 tablespoons of the zucchini mixture to make 1 pancake. Using the spoon, press down to flatten the pancake.
- Pan-fry for 2-3 minutes on each side or until crispy and golden brown.
- To prepare the sauce, mix chives, minced garlic, yugurt, lemon juice, lemon zest, olive oil, and salt and pepper.
Video
Notes
- The cheese is optional, but I find it provides a delicious savory salty flavor, while also helping crisp up the pancakes.
- You can also shred carrots and potatoes to add extra vegetables to these pancakes.
Do you recommend following the same process for the potatoes, if adding?
Hi Carolina, Yes, I do! In fact, you can shred them into the same bowl and do the salting and drying steps together.
Tiffy
This looks great. What type of cheese did you use?
Hi Colleen, I like to use shredded Parmesan cheese or mozzarella cheese because they have the best result in terms of melting and crisping up!
Tiffy
How many cups is 8 medium zucchini equivalent to?
Hi TY, 8 medium zucchinis shredded should be about 6 to 7 cups of shredded zucchini!
Tiffy