Zucchini Potato Pancakes
These zucchini potato pancakes are crispy, golden, and full of fresh herbs. Grated zucchini and potato bind with egg and a little flour, then pan-fry into savory pancakes with lacy crisp edges. Just like the photo, they stack up beautifully and disappear fast. Simple pantry ingredients, big flavor.
Why You'll Love This
Crispy golden edges with tender herby centers, just like the photo.
Anti-inflammatory ingredients: zucchini, olive oil, garlic, and fresh herbs.
Vegetarian and budget-friendly.
Great as a side, a snack, or a light lunch with yogurt.
Anti-Inflammatory & Mediterranean Recipes
Zucchini Potato Pancakes
- Prep15 min
- Cook15 min
- Total30 min
- Servings4 (makes about 12 pancakes)
- Calories240 kcal
Ingredients
Instructions
- Grate the zucchini, potatoes, and onion. Place in a clean towel and squeeze out as much liquid as possible. This is the most important step.
- Transfer to a large bowl. Add the eggs, flour, parsley, dill, garlic, salt, and pepper. Mix until just combined.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Scoop 2-tbsp portions of batter into the pan. Flatten gently with the back of the spoon.
- Cook 3–4 minutes per side until deep golden and crisp. Don't crowd the pan.
- Drain on a wire rack. Add more oil between batches as needed.
- Serve warm with a dollop of Greek yogurt and extra herbs.
Notes & Tips
- Squeeze the vegetables dry. Twice if needed. Wet batter makes soggy pancakes.
- Keep the heat at medium. Too hot burns the outside before the inside cooks.
- Flatten the pancakes thin. Thick ones stay raw in the middle.
- Rest finished pancakes on a wire rack, not paper towels, so they stay crisp underneath.
- Work in batches. Crowding the pan drops the temperature and they steam.
- Nutrition: Per serving (3 pancakes, estimate):
- Nutrition: Net Carbohydrates: 24g
- Nutrition: These are estimates and will vary with exact ingredients and portion sizes.
- Fridge: store in an airtight container up to 3 days.
- Reheat: warm in a 190°C oven or air fryer for 8 minutes to re-crisp. The microwave makes them soft.
- Freezer: freeze in a single layer, then bag up to 2 months. Reheat from frozen in the oven.
- Make the batter fresh. Grated potato browns if it sits too long.
- The Secret to Pancakes That Actually Crisp
- The secret is removing water and giving them space. Zucchini and potato are mostly water, and that water is the enemy of crispiness. Squeeze the grated vegetables in a towel until barely any liquid comes out — you'll be shocked how much there is. Then fry in a single layer with room between pancakes in properly hot oil. Dry batter plus hot oil plus space equals golden, lacy, crispy edges every time.
Variations & serving ideas
- Gluten-free: use chickpea flour or a gluten-free blend.
- Different herbs: try basil, oregano, or chives.
- Add cheese: fold in 1/2 cup crumbled feta for extra flavor.
- No potato: use all zucchini, but squeeze extra well.
- Baked version: bake at 200°C for 20–25 minutes, flipping once. Less crispy but lighter.
Nutrition Facts
Per serving · recipe makes 4 (makes about 12 pancakes)
| Nutrient | Amount per serving |
|---|---|
| Calories | 240 kcal |
| Total fat | 12 g |
| Sodium | 420 mg |
| Total carbohydrate | 28 g |
| Fibre | 4 g |
| Protein | 7 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Why are my pancakes falling apart?
Too much moisture or not enough binder. Squeeze the vegetables drier, and make sure you used both eggs and the full amount of flour.
Can I make the batter ahead of time?
Not recommended. Grated potato oxidizes and turns brown, and the vegetables release more water as they sit. Grate and mix right before frying.
What do I serve with zucchini potato pancakes?
Greek yogurt with lemon and dill is classic. They also pair well with applesauce, sour cream, or a simple green salad for a light meal.
More questions about this recipe
What ingredients do I need for Zucchini Potato Pancakes?
The key ingredients include eggs, zucchini, potatoes, onion, garlic and flour. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: store in an airtight container up to 3 days. Freezer: freeze in a single layer, then bag up to 2 months.
What air fryer temperature does this recipe use?
Reheat: warm in a 190°C oven or air fryer for 8 minutes to re-crisp.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 240 calories, 7 g protein, 28 g carbohydrates and 12 g fat.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!