I just made Zucchini And Potatoes Recipes that deliver impossibly crispy edges and pillowy centers, so you have to keep scrolling.
I’m obsessed with zucchini potato pancakes because they hit that impossible spot between crunchy and stupidly satisfying. I love grating zucchini and a russet potato together and watching them become this golden mess that screams breakfast, lunch, or whatever.
Leftover Zucchini suddenly becomes exciting, not sad. Zucchini And Potatoes Recipes like this are my go-to when I want something serious with few hassles.
But mostly it’s about the crackle when I bite in and the sloppy, salty crumbs that make me reach for another one right this very minute. I’ll be scraping the pan and smiling with grease like always.
Ingredients
- Grated zucchini gives moist body and soft, green flavor.
- Russet potato brings starchy bind and a golden crisp.
- Onion adds sweet bite and sneaky savory depth.
- Eggs give protein and help everything stick together.
- Flour soaks up moisture, makes pancakes hold their shape.
- Parmesan adds salty nuttiness, optional but totally worth it.
- Salt wakes flavors, don’t skip it unless you’re watching.
- Black pepper gives subtle heat and a little kick.
- Garlic powder or minced garlic brings warm, cozy aroma.
- Parsley or chives brighten color and freshen each bite.
- Vegetable oil browns edges, creates that addictive crisp.
Ingredient Quantities
- 2 medium zucchini, grated (about 2 cups after squeezing)
- 1 medium russet potato, peeled and grated (about 1 to 1 1/4 cups)
- 1 small yellow onion, grated or very finely chopped
- 2 large eggs, beaten
- 1/3 cup all purpose flour (more if batter seems too wet)
- 2 tablespoons grated Parmesan or Romano cheese, optional but tasty
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder or 1 clove garlic, minced, optional
- 2 tablespoons chopped fresh parsley or chives, optional
- Vegetable oil or canola oil for frying, about 1/4 to 1/2 cup depending on pan size
How to Make this
1. Grate the zucchini, potato and onion into a large bowl; squeeze the zucchini in a clean kitchen towel or handfuls of paper towels until mostly dry and put that drained zucchini back into the bowl.
2. After grating the potato, squeeze or press it too to remove excess starch and liquid; if it seems very wet, give it another squeeze so batter wont be soupy.
3. Add the beaten eggs, flour, Parmesan or Romano if using, salt, pepper, garlic powder or minced garlic if using, and chopped parsley or chives if you like; mix until everything is evenly combined. Add a tablespoon or two more flour only if the mixture looks too loose to hold together.
4. Taste a tiny bit of the raw mixture for seasoning or fry a small tester pancake to check salt and texture, adjust salt or pepper as needed.
5. Heat a large nonstick or cast iron skillet over medium to medium high heat and pour in enough vegetable or canola oil to coat the bottom, about 1 4 to 1 2 cup depending on pan size. Let the oil get hot but not smoking.
6. Scoop heaping tablespoons or 1 4 cup portions of batter into the skillet, flatten gently with the back of the spoon to make 3 4 inch pancakes, spacing them so they do not touch.
7. Fry until the edges look set and the underside is deep golden brown, about 3 to 4 minutes, then flip carefully and fry the other side another 3 to 4 minutes until crisp and cooked through.
8. Transfer cooked pancakes to a paper towel lined plate to drain excess oil and keep them warm on a baking sheet in a 200 F oven if making a big batch.
9. If pancakes stick when flipping, add a little more oil and let the pan heat back up before continuing; don’t overcrowd the pan or they’ll steam instead of crisp.
10. Serve hot with sour cream, applesauce, or a squeeze of lemon and extra herbs, and enjoy right away for best crispiness.
Equipment Needed
1. Box grater or food processor grating disk
2. Large mixing bowl
3. Clean kitchen towel or handfuls of paper towels for squeezing out water
4. Measuring cups and spoons
5. Fork or small whisk (to beat eggs)
6. Large nonstick or cast iron skillet
7. Spatula or fish turner for flipping
8. Baking sheet lined with paper towels (for draining and keeping warm)
FAQ
Zucchini Potato Pancakes Recipe Substitutions and Variations
- Zucchini: swap with yellow squash or grated carrots. Yellow squash is basically same texture and cooks the same, carrots add a sweeter, firmer bite so squeeze extra moisture out first.
- Russet potato: use a sweet potato or Yukon gold. Sweet potato makes them a bit sweeter and softer, Yukon gives a creamier, less starchy result.
- All purpose flour: substitute with 1 to 1 1/4 cups gluten free flour blend, or use fine breadcrumbs or matzo meal if you want crispier edges.
- Eggs: for a vegan option try 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or 1/2 cup plain yogurt for binding if you dont need vegan.
Pro Tips
1) Squeeze the zucchini and potato until they’re almost dry. If you skip that your batter will be soggy and the pancakes will never get crispy. Use a clean kitchen towel or lots of paper towels, and really twist it. You’re gonna lose some volume but thats okay, crisp is worth it.
2) Fry one tester pancake first to check seasoning and texture. If it falls apart, add a tablespoon more flour. If its bland, add a pinch more salt or a little extra Parmesan. Dont overdo the flour though, you want tender insides.
3) Keep the oil hot enough so the pancakes sizzle when they hit the pan but not smoking. If the pan isnt hot they soak oil and get greasy. If they brown too fast lower the heat a bit. And dont overcrowd the pan or they’ll steam instead of getting a nice crust.
4) Make a big batch in the oven: put cooked pancakes on a baking sheet in a low oven around 200 F to keep warm and crisp while you finish the rest. They stay better that way than stacked on a plate.
Zucchini Potato Pancakes Recipe
I just made Zucchini And Potatoes Recipes that deliver impossibly crispy edges and pillowy centers, so you have to keep scrolling.
4
servings
211
kcal
Equipment: 1. Box grater or food processor grating disk
2. Large mixing bowl
3. Clean kitchen towel or handfuls of paper towels for squeezing out water
4. Measuring cups and spoons
5. Fork or small whisk (to beat eggs)
6. Large nonstick or cast iron skillet
7. Spatula or fish turner for flipping
8. Baking sheet lined with paper towels (for draining and keeping warm)
Ingredients
-
2 medium zucchini, grated (about 2 cups after squeezing)
-
1 medium russet potato, peeled and grated (about 1 to 1 1/4 cups)
-
1 small yellow onion, grated or very finely chopped
-
2 large eggs, beaten
-
1/3 cup all purpose flour (more if batter seems too wet)
-
2 tablespoons grated Parmesan or Romano cheese, optional but tasty
-
1 teaspoon salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon garlic powder or 1 clove garlic, minced, optional
-
2 tablespoons chopped fresh parsley or chives, optional
-
Vegetable oil or canola oil for frying, about 1/4 to 1/2 cup depending on pan size
Directions
- Grate the zucchini, potato and onion into a large bowl; squeeze the zucchini in a clean kitchen towel or handfuls of paper towels until mostly dry and put that drained zucchini back into the bowl.
- After grating the potato, squeeze or press it too to remove excess starch and liquid; if it seems very wet, give it another squeeze so batter wont be soupy.
- Add the beaten eggs, flour, Parmesan or Romano if using, salt, pepper, garlic powder or minced garlic if using, and chopped parsley or chives if you like; mix until everything is evenly combined. Add a tablespoon or two more flour only if the mixture looks too loose to hold together.
- Taste a tiny bit of the raw mixture for seasoning or fry a small tester pancake to check salt and texture, adjust salt or pepper as needed.
- Heat a large nonstick or cast iron skillet over medium to medium high heat and pour in enough vegetable or canola oil to coat the bottom, about 1 4 to 1 2 cup depending on pan size. Let the oil get hot but not smoking.
- Scoop heaping tablespoons or 1 4 cup portions of batter into the skillet, flatten gently with the back of the spoon to make 3 4 inch pancakes, spacing them so they do not touch.
- Fry until the edges look set and the underside is deep golden brown, about 3 to 4 minutes, then flip carefully and fry the other side another 3 to 4 minutes until crisp and cooked through.
- Transfer cooked pancakes to a paper towel lined plate to drain excess oil and keep them warm on a baking sheet in a 200 F oven if making a big batch.
- If pancakes stick when flipping, add a little more oil and let the pan heat back up before continuing; don't overcrowd the pan or they'll steam instead of crisp.
- Serve hot with sour cream, applesauce, or a squeeze of lemon and extra herbs, and enjoy right away for best crispiness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 177g
- Total number of serves: 4
- Calories: 211kcal
- Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0.03g
- Polyunsaturated: 2.4g
- Monounsaturated: 5.3g
- Cholesterol: 93mg
- Sodium: 615mg
- Potassium: 456mg
- Carbohydrates: 21.6g
- Fiber: 2.1g
- Sugar: 2.6g
- Protein: 7.3g
- Vitamin A: 185IU
- Vitamin C: 25mg
- Calcium: 55mg
- Iron: 0.9mg
