Zucchini and Potato Pancakes Recipe

2 medium zucchinis (about 300g)

2 medium potatoes (starchy like Russet or Yukon Gold, about 300g)

1 small onion

2 cloves garlic, minced

2 large eggs

1/3 cup all-purpose flour (or substitute with breadcrumbs for extra crisp)

Salt and pepper, to taste

1/2 tsp baking powder (optional, for fluffier texture)

1/4 tsp paprika or chili flakes (optional, for flavor)

Fresh herbs: e.g., dill, parsley, or chives (about 2 tbsp, finely chopped)

Oil for frying (vegetable oil or olive oil)

Instructions

1. Grate and Drain

Grate the zucchini and potatoes using a coarse grater.

Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispy pancakes.

Optional: Let them sit for 10 minutes with ½ tsp salt to draw out moisture, then squeeze again.

2. Mix the Batter

In a large bowl, combine:

Grated and drained zucchini and potatoes

Finely grated onion

Minced garlic

Eggs

Flour (or breadcrumbs)

Baking powder (optional)

Salt, pepper, paprika/chili flakes, and herbs

Mix until everything is well combined. The mixture should hold together loosely.

3. Heat the Pan

Heat a generous layer of oil in a nonstick skillet or cast-iron pan over medium-high heat.

4. Fry the Pancakes

Scoop about 2 tablespoons of batter per pancake and flatten slightly in the pan.

Fry for 3–4 minutes per side or until golden brown and crispy.

Don’t overcrowd the pan; work in batches.

5. Drain and Serve

Remove the pancakes and place them on a paper towel-lined plate to drain excess oil.

Keep warm in a low oven (around 200°F / 95°C) while finishing the batch.

Serving Suggestions

Serve hot with:

Sour cream or Greek yogurt

Applesauce (traditional pairing)

Tzatziki or a garlic yogurt sauce

A fresh salad on the side

Storage Tips

Refrigerate leftovers up to 3 days. Reheat in a skillet or oven to maintain crispness.

Freeze cooked pancakes in a single layer, then store in a zip bag. Reheat from frozen at 375°F (190°C) until hot and crisp.

Would you like a vegan version, baked option, or any specific dietary adjustment (gluten-free, low-carb, etc.)?