Skip to content

Zucchini pancakes | fit, crispy and fast to make

Hello guys! Today I have a recipe for you for delicious courgette pancakes with carrots and eggs. It is a really simple recipe that will surely appeal to everyone, including children, even eaters, and to surprise guests!

We have courgettes in the middle of the season, so I have a lot of them at home. Fortunately, during the walk, I remembered all my grandmother’s recipes for delicious zucchini soups, bread, cakes and also those pancakes. So you can expect many more recipes soon on the blog! It is wonderful that we can make a healthy and tasty meal out of such an ordinary vegetable. There are so many options! Today we start with a recipe for pancakes that can be eaten for a warming breakfast, dinner or lunch. Children love them! They are crunchy, filling, healthy and delicious! If you are interested, check out my recipe.

Recipe for crispy courgette pancakes

Related: Millet and vegetable cutlets | fit, veg, gluten free

Recipe for crispy courgette pancakes


  • larger zucchini
  • 2 larger carrots
  • 2 eggs
  • about half a cup of wholemeal flour
  • spoon of sour cream / yogurt
  • salt, a pinch of pepper, garlic, turmeric, herbs
  • oil for frying


Time needed: 20 minutes.

Recipe for crispy courgette pancakes

  1. Peeling.
    Wash the zucchini, trim it and peel it if the skin is too hard. If it’s overgrown, we have to hollow it out. Peel the carrots.

  2. Abrasion.
    The vegetable pulp can be grated on a hand grater or mixed in a blender. We drain the excess juice and salt it. Let it stand for a while and if the mass is too wet, pour it again.

  3. Dough mixing.
    Add 2 eggs and flour, a pinch of salt and spices to the bowl. We add a tablespoon of sour cream. We mix everything well with a spoon until a tight and knotted dough is formed, as for pancakes. If necessary, add more flour.

  4. Frying.
    We form small, flat cakes. Fry in a hot pan on both sides, after about 2-4 minutes until golden brown. Stir the dough between delivery to prevent the vegetables from sinking to the bottom. Drain on a paper napkin. Ready!

Recipe for crispy courgette pancakes


Instead of 18% cream, we can use 12% cream, natural yoghurt, Greek or two tablespoons of milk. Instead of eggs – flaxseed for vegans.

Zucchini pancakes are best served with yoghurt, cream, tzaziki or your choice of salty sauce. My serving suggestion is cream for pouring over and fresh herb pepper to sprinkle on top. Delicious!

Do you like this recipe? It is true that the pies look appetizing?
I hope you will try to make them. Bon Appetit!

How useful was this post?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 120

No votes so far! Be the first to rate this post.

Leave a Reply

Your email address will not be published. Required fields are marked *

Exit mobile version