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Zucchini and Potato Pancakes

 Zucchini and Potato Pancakes
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
4 ServingsPrep: 10 min. Cook: 10 min./batch

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (3 each) equals 308 calories,

2 of 2

Zucchini and Potato Pancakes (continued)

Nutritional Facts: 18 g fat (3 g saturated fat), 159 mg cholesterol, 1,173 mg sodium, 28 g carbohydrate, 3 g fiber, 9 g protein.