If you’re looking for a savory, veggie-packed dish that’s light, crispy, and full of flavor, these Air Fryer Zucchini Pancakes are a must-try. Made with just a few ingredients and no frying oil, they’re golden on the outside, tender in the middle, and paired with a smoky roasted red pepper sauce that takes everything up a notch.
Zucchini is one of those vegetables that’s easy to overlook, but once you turn it into crisp little pancakes and pair it with garlic, paprika, and roasted pepper? Total game changer.
Perfect for lunch, a light dinner, or even as a veggie side dish, these air-fried fritters are simple, quick, and loaded with flavor.
Ingredients
For the zucchini pancakes:
- 2 cups grated zucchini (about 2 medium zucchinis)
- ¼ cup all-purpose flour
- 2 eggs, lightly beaten
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Spray oil or olive oil (for air fryer basket)
For the roasted red pepper sauce:
- 2 roasted red peppers (jarred or homemade)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ teaspoon smoked paprika
- ⅛ teaspoon salt
Instructions
- Preheat your air fryer to 350°F (175°C).
- Squeeze the shredded zucchini between paper towels or a clean kitchen towel to remove as much moisture as possible. This helps the pancakes crisp up.
- In a medium bowl, mix the zucchini, flour, eggs, baking powder, salt, and pepper until fully combined.
- Lightly spray or grease your air fryer basket.
- Scoop about ¼ cup of the zucchini mixture into the basket per pancake. Flatten gently. Cook in batches if needed to avoid overcrowding.
- Air fry for 7 minutes. Flip each pancake and cook an additional 5–7 minutes, or until golden brown and firm on both sides.
- While the pancakes are cooking, blend the roasted red peppers, garlic, olive oil, smoked paprika, and salt in a blender or food processor until smooth.
- Serve the hot zucchini pancakes with a generous dollop of roasted red pepper sauce.
Serving Suggestions
- Top with a spoonful of Greek yogurt or sour cream.
- Serve alongside grilled chicken or fish.
- Add to a brunch spread with eggs, salad, and crusty bread.
Storage & Reheating
- Fridge: Store leftover pancakes in an airtight container for up to 3 days.
- Reheat: Air fry at 350°F for 3–4 minutes to re-crisp, or warm in a skillet.
- Sauce: Store red pepper sauce in the fridge for up to 5 days. It also works well as a dip for veggies or crackers.
Frequently Asked Questions
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend should work well.
Do I need to peel the zucchini?
Nope! Just give it a quick rinse. The skin adds color and nutrition.
Can I freeze these pancakes?
Yes—freeze once cooked. Reheat in the air fryer straight from frozen at 350°F for 5–6 minutes.
Can I use fresh red peppers?
Absolutely—just roast them first until soft and lightly charred.