Garden Potato Pancakes Recipe
Garden Potato Pancakes Recipe photo by Taste of Home
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Garden Potato Pancakes Recipe

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4.5 12 11
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My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. —Peggy Roos, Minneapolis, Minnesota
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 6 servings


  • 2 medium zucchini, grated
  • 2 large eggs
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1 large onion, finely chopped
  • 1 medium potato, grated
  • 1 medium carrot, grated
  • 1/3 cup frozen corn, thawed
  • 1/4 cup shredded sharp white cheddar cheese
  • Oil for frying
  • Cracked black pepper and sour cream, optional

Nutritional Facts

2 pancakes (calculated without sour cream): 269 calories, 20g fat (3g saturated fat), 76mg cholesterol, 266mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 6g protein.


  1. In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini.
  2. In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with cracked pepper and serve with sour cream. Yield: 12 pancakes.
Originally published as Garden Potato Pancakes in Taste of Home April/May 2013

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BabetteR User ID: 8487801 231400
Reviewed Aug. 18, 2015

"Excellent taste! I used 1 medium Zucchini to 2 medium potatoes & 3 medium carrots. I left out the corn because I did not have any. We absolutely loved these! Excellent taste combo. I did have some issues getting them crisp & I think I would do oven fried next time. But ohhh what a lovely taste! Thanks for the excellent recipe!"

asnunez User ID: 2408742 139717
Reviewed Jul. 15, 2014

"These are really good and freeze well too. The only changes I made was adding a generous dash of garlic powder and instead of frying, cooked them on our George Foreman Grill sprayed with Pam for Grilling. Done in no time and saved calories that frying would have added."

JoyBalthazar User ID: 7871935 190277
Reviewed Jul. 1, 2014

"I wonder if you could do these in the oven and avoid frying?"

mamamarie User ID: 568814 199177
Reviewed Jan. 26, 2014

"These were very good.. Added some garlic and parsley. Also added some grated parmesan cheese. Will make again."

Cupcake_k9 User ID: 7172020 196304
Reviewed Jun. 12, 2013

"It's a good thing I "over estimated"'what I needed as these were gone very quickly. A nice twist on potato pancakes"

i_like_pie User ID: 1201160 196297
Reviewed Jun. 3, 2013

"My family liked this, but we would prefer a more even ratio of potatoes to zucchini. The amounts of corn and carrot were fine."

aug2295 User ID: 4631582 127621
Reviewed May. 5, 2013

"Very tasty! I only had one zucchini and parm instead of cheddar, but this tasted great and came together well. Made too much for a family of four though, would cut in half next time, esp since they are fried in oil."

nanettec User ID: 1549005 196296
Reviewed Apr. 22, 2013

"I changed it up JUST a little - no onion (but used onion powder) added some garlic powder and used cheddar/jack and parmesan cheeses instead.. but LOVED it! Will definitely make this one again!"

keverwann User ID: 1807985 213537
Reviewed Apr. 19, 2013

"These must be tiny zucchini... Mine were larger (I guess) and needed 3 more potatoes, another carrot, and another egg to fill out the color. We couldn't taste the cheese, so we will leave it out next time. Took over an hour to cook everything though."

ina228 User ID: 2600381 213536
Reviewed Apr. 19, 2013

"Used a broccoli salad mix, amazing."

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