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Zucchini and Potato Pancakes Recipe
Zucchini and Potato Pancakes Recipe photo by Taste of Home

Zucchini and Potato Pancakes Recipe

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I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES: 4 servings


  • 3 cups shredded zucchini (about 2 medium)
  • 1 cup shredded peeled potato (1 medium)
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs, lightly beaten
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons canola oil, divided

Nutritional Facts

1 serving (3 each) equals 308 calories, 18 g fat (3 g saturated fat), 159 mg cholesterol, 1173 mg sodium, 28 g carbohydrate, 3 g fiber, 9 g protein.


  1. In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 1 dozen.
Originally published as Zucchini Potato Pancakes in Country February/March 2007, p51

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Reviewed Aug. 10, 2012

"I really enjoyed these, but my boyfriend and a friend of ours said they were bland. Next time, I'll add seasoned salt, and possibly a packet of hidden valley ranch dressing powder to add some more seasoning."

Reviewed May. 27, 2011

"Absolutely delicious and healthy. Omitted some egg and added dill but it would have tasted delicious anyway. thanks. i'm serving with a pork roast and apple sauce."

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