Potato Zucchini Pancakes
Crispy, golden, and irresistibly savory, these Potato Zucchini Pancakes combine the hearty flavors of russet potatoes with the delicate, fresh taste of zucchini for a delightful twist on a classic latke-style dish. Perfectly seasoned with garlic powder, black pepper, and a hint of onion, these versatile pancakes deliver crunch on the outside and tenderness on the inside. Made with simple pantry staples like eggs and flour, this recipe is quick to prepare—ready in just 35 minutes! Whether served as a mouthwatering side dish, a satisfying vegetarian main, or a snack topped with tangy sour cream and fresh herbs, these vegetable-packed pancakes are sure to be a crowd-pleaser. Try this easy recipe to elevate your brunch or dinner with wholesome ingredients and vibrant flavors.
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Recipe Information
Ingredients
- 2 large russet potatoes
- 1 medium zucchini
- 1 small yellow onion
- 2 large eggs
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 cup olive oil
Instructions
Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes into a clean kitchen towel and squeeze out as much excess water as possible. Transfer to a mixing bowl.
Trim the ends of the zucchini and grate it. Squeeze out the excess water from the zucchini using another kitchen towel or paper towels. Add the zucchini to the bowl with the potatoes.
Grate the onion and add it to the vegetable mixture.
Crack the eggs into the bowl, then add the flour, salt, black pepper, and garlic powder. Mix everything thoroughly until well combined.
Heat a large skillet over medium heat and add 2-3 tablespoons of olive oil, enough to coat the bottom of the pan.
Scoop about 2 tablespoons of the mixture per pancake into the pan. Flatten each pancake slightly with a spatula for even cooking.
Cook the pancakes for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture, adding more oil to the pan as necessary.
Serve the Potato Zucchini Pancakes warm with a dollop of sour cream or a sprinkle of fresh herbs, if desired.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4455 mg | 194% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 24.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 202 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4086 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
