Zucchini Potato Pancakes

Crispy, golden, and packed with flavor, these Zucchini Potato Pancakes are the perfect fusion of two beloved vegetables. Grated zucchini and potatoes are combined with onion, eggs, and a touch of garlic powder, then pan-fried to perfection for a delightfully crunchy texture. The key to their irresistible crispiness lies in squeezing out every last drop of moisture from the zucchini and potatoes before mixing. Ready in just 45 minutes, these savory pancakes make a versatile dish—serve them as an appetizer, side, or light main course. Pair them with dollops of tangy sour cream or sweet applesauce for a comforting, wholesome meal packed with texture and flavor. A must-try recipe that's easy, satisfying, and perfect for any occasion!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 medium potatoes
• 1 medium yellow onion
• 2 large eggs
• 0.25 cup all-purpose flour
• 1.25 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 4 tablespoons olive oil

Directions

Step 1

Wash and dry the zucchini and potatoes. Grate both using the large holes of a box grater.

Step 2

Using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the grated zucchini and potatoes. This step is crucial for crispy pancakes.

Step 3

Finely chop the yellow onion or grate it using the box grater. Add it to a large mixing bowl.

Step 4

In the same mixing bowl, combine the squeezed zucchini, potatoes, eggs, flour, salt, black pepper, and garlic powder. Mix well until everything is evenly incorporated.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 6

Scoop about 2 to 3 tablespoons of the mixture for each pancake and flatten it into a 3-inch circle in the skillet. Work in batches to avoid crowding.

Step 7

Cook for 3 to 4 minutes on each side, or until golden brown and crispy. Remove pancakes to a plate lined with paper towels to drain any excess oil.

Step 8

Add the remaining 2 tablespoons of olive oil as needed and repeat with the rest of the batter.

Step 9

Serve warm with sour cream or applesauce, if desired. Enjoy your crispy zucchini potato pancakes!

Nutrition Facts

Serving size	1098.2 grams (1098.2g)

Amount per serving	% Daily Value*
Calories	1318

Total Fat 67.60g	87%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 5.60g
Cholesterol 372mg	124%
Sodium 6867mg	299%
Total Carbohydrate 149.70g	54%
Dietary Fiber 15.10g	54%
Total Sugars 37.10g
Protein 31.20g	62%

Vitamin D 82IU	410%
Calcium 210mg	16%
Iron 10mg	53%
Potassium 3350mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 9.4%

Carbs: 45.0%