These golden, crispy zucchini and potato pancakes transform simple garden vegetables into irresistible savory treats that’ll have your family asking for seconds. Perfect for breakfast, brunch, or a light dinner, these zucchini and potato pancakes offer the ideal balance of tender vegetables and satisfying crunch in every bite.
SERVES: 4 | PREP: 20 MIN | COOK: 15 MIN | TOTAL: 35 MIN
Ingredients
Main Vegetables
- 2 medium zucchini (about 1 pound), grated
- 2 medium russet potatoes (about 1 pound), peeled and grated
- 1 teaspoon salt (for draining vegetables)
Binding & Seasoning
- 2 large eggs, beaten
- 3 tablespoons all-purpose flour
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried herbs (thyme or oregano)
For Cooking
- 4 tablespoons vegetable oil (divided)
- 2 tablespoons butter (optional, for extra richness)
Step-by-Step Instructions
Phase 1: Preparing the Vegetables (8-10 minutes)
Step 1: Wash and dry your zucchini and potatoes thoroughly. Using a box grater or food processor with grating disc, grate the zucchini using the large holes. Place grated zucchini in a large bowl.
Step 2: Peel the potatoes completely, then grate them using the same large holes. Add grated potatoes to the bowl with zucchini. The potatoes will start browning quickly, so work efficiently.
Step 3: Sprinkle 1 teaspoon of salt over the grated vegetables and toss well with your hands. Let this mixture sit for 5 minutes. The salt draws out excess moisture, which is crucial for crispy pancakes.
Step 4: After 5 minutes, grab handfuls of the vegetable mixture and squeeze firmly over the sink, pressing out as much liquid as possible. Transfer squeezed vegetables to a clean bowl. This step determines how crispy your pancakes will be.
Phase 2: Creating the Batter (3-4 minutes)
Step 5: Add beaten eggs to the drained vegetables and mix thoroughly. The eggs act as a binder to hold everything together during cooking.
Step 6: Sprinkle flour over the mixture and stir until evenly distributed. The flour helps create structure and prevents the pancakes from falling apart.
Step 7: Add chopped green onions, minced garlic, black pepper, and dried herbs. Mix everything together until you have a cohesive batter that holds together when squeezed.
Phase 3: Cooking the Pancakes (12-15 minutes)
Step 8: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. The oil should shimmer but not smoke – this indicates the perfect temperature.
Step 9: Using a 1/4 cup measuring cup, scoop batter and drop into the hot skillet. Immediately flatten each portion with a spatula to create 3-4 inch pancakes. Don’t overcrowd the pan.
Step 10: Cook for 3-4 minutes without moving them. You’ll know they’re ready to flip when the edges look set and golden brown. Resist the urge to peek too early.
Step 11: Carefully flip each pancake using a wide spatula. Cook the second side for 3-4 minutes until golden brown and crispy. The pancakes should sound sizzly throughout cooking.
Step 12: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while cooking remaining batches.
Step 13: Add remaining oil to the pan as needed and repeat with remaining batter. You should get 8-10 pancakes total.
Chef’s Notes
Moisture Control: The key to perfect zucchini and potato pancakes lies in removing excess moisture. Don’t skip the salting and squeezing steps – soggy vegetables create soggy pancakes.
Oil Temperature: Keep your oil at medium heat throughout cooking. Too hot burns the outside before the inside cooks; too cool creates greasy pancakes.
Batch Cooking: These pancakes taste best served immediately, so plan to serve them as soon as each batch finishes cooking.
Flavor Boost: For extra richness, add a tablespoon of butter to the pan during the last minute of cooking each batch.
Nutrition Information (Per Serving)
- Calories: 185
- Protein: 6g
- Carbohydrates: 22g
- Fat: 9g
- Fiber: 3g
- Sodium: 320mg
Delicious Variations
Mediterranean Style: Add 1/4 cup crumbled feta cheese, chopped fresh dill, and a squeeze of lemon juice to the batter for Greek-inspired flavors.
Spicy Kick: Mix in 1 diced jalapeño and 1/2 teaspoon paprika for heat lovers. Serve with cooling yogurt sauce.
Cheesy Delight: Fold in 1/2 cup shredded cheddar or parmesan cheese for extra richness. These pair wonderfully with our sweet cream pancakes for a complete brunch spread.
Herb Garden: Use fresh herbs like chives, parsley, and basil instead of dried herbs. Add them just before cooking to preserve their bright flavors, similar to how fresh ingredients elevate our popular banana pancakes.
Storage & Reheating
Refrigerator Storage: Store leftover pancakes in an airtight container for up to 3 days. Layer them between paper towels to prevent sticking.
Freezer Storage: Freeze cooked pancakes for up to 2 months. Place parchment paper between layers and store in freezer bags.
Reheating Methods: Reheat in a 350°F oven for 5-7 minutes for best crispiness. Avoid microwaving, which makes them soggy. You can also reheat in a dry skillet over medium heat for 2 minutes per side.
Make-Ahead Tip: Prepare the vegetable mixture the night before, but don’t add eggs and flour until ready to cook for best texture.
Troubleshooting Common Problems
Problem 1 – Pancakes Fall Apart: This usually means insufficient moisture removal or not enough binding ingredients. Squeeze vegetables more thoroughly and add an extra tablespoon of flour if needed.
Problem 2 – Soggy Centers: Lower your heat to medium-low and cook longer. Thick pancakes need more time to cook through completely.
Problem 3 – Burning Outsides: Your oil temperature is too high. Reduce heat and let the pan cool slightly before continuing.
Problem 4 – Greasy Texture: This indicates oil temperature is too low or you’re not draining properly. Increase heat slightly and always drain on paper towels.
Problem 5 – Bland Flavor: Don’t forget to season well with salt and pepper. Taste your mixture before cooking and adjust seasonings as needed.
Equipment Essentials
- Large box grater or food processor with grating disc
- Large mixing bowls (at least 2)
- Non-stick skillet or well-seasoned cast iron pan
- Wide spatula for easy flipping
- 1/4 cup measuring cup for consistent sizing
- Paper towels for draining
- Clean kitchen towels for squeezing vegetables
Shopping List
Produce Section
- 2 medium zucchini
- 2 medium russet potatoes
- 2 green onions
- 1 head garlic
Dairy Section
- 2 large eggs
- Butter (optional)
Pantry Items
- All-purpose flour
- Salt and black pepper
- Dried herbs (thyme or oregano)
- Vegetable oil
Success Secrets
- Always salt and drain your vegetables – This single step makes the difference between crispy and soggy pancakes.
- Keep portions consistent – Use a measuring cup to ensure even cooking and professional presentation.
- Don’t flip too early – Wait for golden edges before turning to prevent breaking.
- Maintain steady heat – Medium heat throughout prevents burning while ensuring thorough cooking.
- Serve immediately – These zucchini and potato pancakes taste best hot and fresh from the pan.
