🥞 Fluffy Zucchini and Potato Pancakes
📝 Description:
These fluffy zucchini and potato pancakes are a savory delight—crispy on the outside, soft and airy on the inside. Perfect as a breakfast, side dish, or light lunch, they combine the natural sweetness of zucchini with the earthy flavor of potatoes. A healthier twist on traditional latkes or fritters!
📋 Ingredients (Serves 4 – makes ~12 pancakes)
- 2 medium zucchini (about 2 cups grated)
- 2 medium russet potatoes (about 2 cups grated)
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour (or oat flour for gluten-free)
- 1/4 tsp baking powder (for fluffiness)
- 1/2 tsp garlic powder (optional)
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley or dill (optional)
- Oil for frying (olive oil or avocado oil recommended)
🍳 Instructions
- Prep the Vegetables
Grate zucchini and potatoes using the large holes of a box grater. Place in a clean kitchen towel and squeeze out as much moisture as possible. - Mix the Batter
In a large bowl, combine grated zucchini, potatoes, and onion. Add eggs, flour, baking powder, garlic powder (if using), salt, pepper, and herbs. Mix well. - Fry the Pancakes
Heat oil in a nonstick skillet over medium heat. Drop heaping tablespoons of batter into the pan. Flatten slightly with the back of a spoon. - Cook
Fry for 3–4 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate. - Serve
Serve warm with sour cream, Greek yogurt, or applesauce. For a zingy twist, try with tzatziki or a spicy mayo.
💡 Notes & Tips
- Drain Well: Removing water from the zucchini and potato is crucial. Too much moisture = soggy pancakes.
- Customize: Add crumbled feta, shredded cheese, or spices like cumin or smoked paprika for extra flavor.
- Make Ahead: These pancakes reheat well in a toaster oven or air fryer.
- Bake Option: For a healthier version, bake at 400°F (200°C) on a greased sheet for 20–25 minutes, flipping halfway.
🍽️ Serving Suggestions
- Breakfast: Serve with poached eggs and avocado.
- Lunch: Pair with a crisp salad and yogurt dip.
- Dinner: Serve alongside grilled chicken or fish.
- Snack/Appetizer: Mini-size them and serve with dips at parties!
📊 Nutritional Info (Per 3 pancakes, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | 6g |
| Fat | 10g |
| Carbs | 25g |
| Fiber | 3g |
| Sugar | 2g |
| Sodium | ~300mg |
Note: Values vary depending on oil used and toppings.
🌱 Health Benefits
- Zucchini: Rich in antioxidants, vitamin C, and potassium. Good for hydration and digestion.
- Potatoes: Provide fiber, vitamin B6, and potassium.
- Eggs: Add protein and nutrients like choline.
- Low in Added Sugar: A savory, fiber-rich choice for stable energy.
❓ Q&A
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes! They add a sweeter flavor and are great with curry or chili dips.
Q: How do I make them vegan?
A: Replace eggs with 2 tbsp ground flaxseed + 5 tbsp water (let it gel). Use plant-based yogurt for serving.
Q: Can I freeze them?
A: Absolutely! Freeze cooked pancakes in a single layer, then transfer to a bag. Reheat in oven or toaster.
Q: Why are mine falling apart?
A: Check that the veggies were well-drained and enough binder (egg/flour) was used.