Zucchini and Potato Pancakes Recipe

5 4 3
Zucchini and Potato Pancakes Recipe
Zucchini and Potato Pancakes Recipe photo by Taste of Home
Publisher Photo

Zucchini and Potato Pancakes Recipe

Read Reviews
5 4 3
Publisher Photo
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 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, beaten
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons vegetable 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.
Originally published as Zucchini Potato Pancakes in Country February/March 2007, p51

Nutritional Facts

3 each: 308 calories, 18g fat (3g saturated fat), 159mg cholesterol, 1173mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 9g protein.

  • 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, beaten
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons vegetable oil, divided
  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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Reviews forZucchini and Potato Pancakes

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1298lady User ID: 7856660 256841
Reviewed Nov. 16, 2016

"I make these as an appetizers for my parties

They are always a big hit. I make them ahead and warm in oven. Also serve with sour cream with a hint of basil."

MY REVIEW
annrms User ID: 2649709 251772
Reviewed Jul. 24, 2016

"Made a double recipe, added a grated carrot (my idea) and more spice as suggested in comments, and turned mixture into a casserole coated with cooking spray. Baked mixture into a Swiss rosti pancake in a 350 oven for 40 minutes. Love the taste! Pancake is nice and moist. I served it with scallion sour cream."

MY REVIEW
katesgarden User ID: 6709819 156159
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."

MY REVIEW
dissite User ID: 6009040 61637
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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