Fluffy Zucchini and Potato Pancakes
These Fluffy Zucchini and Potato Pancakes are a delicious and nutritious twist on classic potato pancakes. Grated zucchini adds moisture and a subtle sweetness, while the potatoes provide a crispy exterior and tender inside. Perfect for breakfast, brunch, or a savory side dish, these pancakes are golden, fluffy, and packed with flavor. Serve them with sour cream, Greek yogurt, or applesauce for a delightful meal!
Ingredients
2 medium zucchinis (about 300g), grated
2 medium potatoes (about 300g), peeled and grated
1 small onion, finely grated
2 eggs, lightly beaten
3 tbsp all-purpose flour (or gluten-free flour)
1 tsp baking powder (for extra fluffiness)
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp garlic powder (optional)
¼ cup fresh parsley or dill, chopped
3 tbsp vegetable oil (for frying)
Optional Add-ins:
¼ cup grated Parmesan cheese
½ tsp paprika for a smoky flavor
Instructions
Prepare the Vegetables
Grate the zucchini and potatoes using a box grater or food processor.
Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth.
Squeeze out as much excess moisture as possible (this ensures crispier pancakes).
Transfer the dried mixture to a large bowl.
Add the grated onion, beaten eggs, flour, baking powder, salt, pepper, garlic powder, and chopped herbs. Mix well.
If using, stir in Parmesan cheese or paprika.
Heat the Pan
Heat a large non-stick skillet over medium heat and add 1-2 tbsp of oil.
Once the oil is hot (a drop of batter should sizzle), scoop ¼ cup portions of the mixture into the pan.
Flatten slightly with a spatula to form pancakes (about ½-inch thick).
Cook Until Golden
Cook for 3-4 minutes per side, or until golden brown and crispy.
Flip carefully and cook the other side until equally crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Repeat with the remaining batter, adding more oil as needed.
Serve Warm
Serve immediately with:
Sour cream or Greek yogurt
Applesauce (for a sweet-savory contrast)
Fresh herbs for garnish
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a skillet over medium heat or in an air fryer (350°F for 3-4 minutes) for best crispiness.
Freezing: Place cooled pancakes on a baking sheet, freeze, then transfer to a freezer bag. Reheat in the oven at 375°F for 10-12 minutes.
Tips for Success
Remove excess moisture for crispier pancakes.
Don’t overcrowd the pan—cook in batches for even browning.
Keep pancakes warm in a 200°F oven while frying the rest.
Add cheese for extra flavor and crispiness.