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Zucchini and Potato Pancakes

3 reviews
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 10 min./batch

Makes

1 dozen

Updated: Sep. 25, 2022
I found this recipe for zucchini and potato pancakes years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes. —Jane Zielinski, Rotterdam Junction, New York
Zucchini and Potato Pancakes
Zucchini and Potato Pancakes Recipe photo by Taste of Home
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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

  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.

Nutrition Facts

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