Zucchini potato pancakes are made with grated zucchini, potatoes, and onions, mixed into a batter and pan fried until golden brown and crispy. A great way to use up that extra garden zucchini!
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Servings: 8pancakes
Calories: 88kcal
Ingredients
1mediumzucchini
2mediumpotatoes, peeled
1smallonion
1largeegg
¼cupall-purpose flour
½teaspoonsalt
½teaspoongarlic powder
¼teaspoonpepper
¼cupcooking oil, *
Instructions
Grate zucchini, potatoes, and onion using the large side of a box grater (or a food processor with a grating disc). Wrap grated zucchini, potatoes, and onion into several layers of paper towel (or a tea towel) and squeeze over the sink to remove as much excess liquid as possible.
To a large bowl, add grated and squeezed zucchini, potatoes, and onion, as well as egg, flour, salt, garlic powder, and pepper. Stir until completely incorporated.
In a skillet or saute pan over medium heat, add 2 tablespoons of cooking oil. Test oil heat with a single shred of potato batter. If it sizzles right away, your oil is ready.
Add ¼ cup heaps of batter into the pan, then gently flatten with a spoon into thin pancakes. Cook for about 2-3 minutes per side, or until pancakes are golden brown and release easily from the pan. If pancakes are browning too quickly, turn the heat down slightly.
Transfer cooked pancakes to a paper towel lined plate to drain off excess oil.
Repeat with remaining batter, adding more cooking oil to the pan as needed to prevent sticking. Serve pancakes warm.