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Crispy zucchini and potato pancakes are a delightful dish that perfectly marries the subtle flavors of zucchini and the heartiness of potatoes. This recipe is not only a fantastic way to use up seasonal produce but also a delicious and satisfying meal for any time of the day. Whether for breakfast, brunch, or a light dinner, these pancakes offer a golden, crispy texture on the outside while remaining tender and flavorful on the inside.
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Delicious Zucchini and Potato Pancakes

Discover the deliciousness of crispy zucchini and potato pancakes with this easy-to-follow recipe! Perfect for breakfast, brunch, or a light dinner, these pancakes combine the subtle taste of zucchini with hearty potatoes for a satisfying meal. Customize them with fresh herbs, spices, or your favorite toppings like sour cream. They’re not just tasty; they're also packed with nutrients. Give them a try for a nutritious twist on your meal! #ZucchiniPancakes #PotatoPancakes #HealthyEating #HomemadeRecipes #BrunchIdeas #VegetarianMeals #CrispyPancakes

Ingredients

2 medium zucchinis, grated

2 medium potatoes, peeled and grated

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg

1/4 cup all-purpose flour (can substitute with gluten-free flour if desired)

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika (optional)

1/4 cup fresh parsley or dill, chopped (optional)

Olive oil or vegetable oil, for frying

Sour cream or Greek yogurt, for serving (optional)

Instructions

Prepare the Zucchini: Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This will help prevent soggy pancakes.

    Combine Ingredients: In a large mixing bowl, combine the grated zucchini, grated potatoes, chopped onion, minced garlic, and fresh herbs (if using).

      Mix Batter: Add the egg, flour, baking powder, salt, black pepper, and paprika to the vegetable mixture. Stir until everything is well combined, creating a batter-like consistency.

        Heat the Pan: In a large skillet, heat about 2-3 tablespoons of olive oil over medium heat.

          Form the Pancakes: Once the oil is hot, scoop about 1/4 cup of the batter for each pancake and flatten it slightly with a spatula.

            Cook Until Golden: Fry the pancakes for about 4-5 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to ensure they cook evenly without burning.

              Drain and Serve: Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.

                Garnish and Enjoy: Serve the zucchini and potato pancakes warm, with a dollop of sour cream or Greek yogurt on the side for dipping.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings