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zucchini and potato pancakes

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Total Time: 45 minutes
Active Prep Time: 25 minutes
Cooking Time: 20 minutes
Difficulty: Beginner to Intermediate
Yield: 12 pancakes (serves 4)

A perfect harmony of summer garden freshness and hearty comfort, these Zucchini and Potato Pancakes are a versatile star. Crispy on the outside, tender on the inside, and packed with savory flavor, they make an excellent appetizer, side dish, or even a light main course. This recipe cleverly addresses the water content of zucchini for a perfectly crisp result every time.

Ingredients

Main Components:

  • 2 medium russet potatoes (about 1 lb / 450g), peeled

  • 2 medium zucchini (about 1 lb / 450g)

  • 1 small yellow onion

  • 2 large eggs, lightly beaten

  • ⅓ cup (40g) gluten-free all-purpose flour or regular AP flour

  • ¼ cup (25g) finely grated Parmesan cheese

  • 2 tablespoons fresh parsley, finely chopped

  • 1 teaspoon sea salt, plus extra for salting

  • ½ teaspoon freshly ground black pepper

  • Neutral oil for frying (like avocado, canola, or high-heat vegetable oil)

For Serving (Optional):

  • Sour cream or Greek yogurt

  • Applesauce

  • Extra chopped fresh herbs (dill, chives, or parsley)

Equipment Needed

  • Box grater or food processor with grating disc

  • Large mixing bowls (2)

  • Clean kitchen towel or several layers of cheesecloth

  • Large skillet (cast iron preferred)

  • Spatula

  • Baking sheet (for keeping pancakes warm)

Step-by-Step Instructions

Step 1: Prep & Salt the Vegetables (Time: 15 minutes | Intensity: Low)

This crucial step ensures your pancakes are crisp, not soggy.

  1. Grate: Using the large holes of a box grater or a food processor, grate the peeled potatoes, zucchini, and onion. Place them all in a large colander set over a bowl or in the sink.

  2. Draw Out Moisture: Toss the grated vegetables with 1 teaspoon of salt. Let them sit for 10-15 minutes. The salt will pull out a significant amount of water.

Step 2: Squeeze Out All Liquid (Time: 5 minutes | Intensity: Medium-High)

  1. Transfer: Grab handfuls of the salted vegetable mixture and place them in the center of a clean kitchen towel or cheesecloth.

  2. Squeeze: Twist the cloth tightly over the sink and squeeze with all your might. You will be amazed at how much liquid drains out. This is the secret to success! Transfer the squeezed-dry vegetables to a clean, dry mixing bowl.

Step 3: Mix the Batter (Time: 5 minutes | Intensity: Low)

  1. Combine: To the bowl with the dry vegetables, add the beaten eggs, flour, grated Parmesan, chopped parsley, and black pepper.

  2. Mix Gently: Use a fork or your hands to mix until everything is just combined and the mixture holds together when pinched. Avoid overmixing.

Step 4: Fry to Golden Perfection (Time: 20 minutes | Intensity: Medium-High)

  1. Heat the Oil: Pour enough oil into a large skillet (preferably cast iron) to generously coat the bottom (about ¼ inch deep). Heat over medium-high heat until the oil shimmers (around 350°F / 175°C). To test, drop a tiny bit of batter in; it should sizzle immediately.

  2. Form & Fry: For each pancake, scoop about ¼ cup of the mixture and gently pat it into a flat, compact patty about ½-inch thick. Carefully place 3-4 patties in the hot oil, ensuring they don’t touch.

  3. Cook: Fry for 3-4 minutes per side, until deeply golden brown and crispy. Reduce heat if they are browning too quickly.

  4. Drain: Transfer cooked pancakes to a wire rack set over a baking sheet or a plate lined with paper towels. Sprinkle lightly with a pinch of salt while still hot. Keep warm in a 200°F (95°C) oven if frying in batches.

Step 5: Serve & Enjoy!

Serve the pancakes immediately while hot and crispy. Offer bowls of cool sour cream (or tangy Greek yogurt) and sweet applesauce on the side for the classic, delicious contrast.

Chef’s Notes & Success Tips

  • Consistency is Key: If your mixture feels too wet after squeezing, add another tablespoon of flour. If it feels too dry and isn’t holding, add another beaten egg yolk.

  • Oil Temperature: Maintaining the correct oil heat is vital. Too cool, and the pancakes will absorb oil and be greasy. Too hot, and they’ll burn before cooking through.

  • Make Ahead: You can grate and salt the vegetables up to an hour ahead, keeping them drained in the fridge. Squeeze and mix just before frying.

  • Baking Option (Less Crispy): For a lighter version, arrange patties on a parchment-lined baking sheet, brush with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition Information (Per Serving: 3 Pancakes)

  • Calories: ~280 kcal

  • Total Fat: 14g

    • Saturated Fat: 2g

  • Cholesterol: 95mg

  • Sodium: 720mg

  • Total Carbohydrates: 30g

    • Dietary Fiber: 4g

    • Sugars: 5g

  • Protein: 10g

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