Description
Zucchini Potato Pancakes are a delightful fusion of crispy and tender textures, making them an ideal dish for breakfast, lunch, or dinner. These easy-to-make pancakes combine fresh zucchini and starchy potatoes for a satisfying bite that the whole family will love. Serve them warm with sour cream or applesauce to elevate the flavor experience. Perfect for busy weeknights or lazy brunches, these pancakes are sure to impress!
Ingredients
Scale
- 2 medium zucchini (about 400g)
- 2 large Russet potatoes (about 400g)
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil (for frying)
Instructions
- Grate the zucchini and potatoes using a box grater. Place in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, mix grated vegetables with eggs, flour, salt, and pepper until well combined.
- Heat olive oil in a skillet over medium heat.
- Form small patties (about 3 inches wide) from the mixture and place them in the skillet without crowding.
- Cook each pancake for about 4 minutes on one side until golden brown, then flip and cook another 3 minutes on the other side.
- Drain on paper towels briefly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Lunch/Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg