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Zucchini Potato Pancakes

These Zucchini Potato Pancakes are classic potato pancakes spiked with beautiful green zucchini. They're golden brown and crispy on the outside, soft on the inside, and really delicious! A great way to use up some of that garden zucchini!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 8 pancakes
Calories: 183kcal
Author: Michelle / Now Cook This!

Ingredients

  • 2 cups finely grated zucchini (keep skin on)
  • 2 cups finely grated potato (I use Russets)
  • ¼ cup finely grated onion
  • 1 large egg
  • ¼ cup all-purpose flour
  • salt and pepper, to taste
  • 1 cup vegetable oil (You may need more or less depending on the size pan you are using. You want the oil to be no more than about ¼ inch deep in the pan.)

Instructions

  • Preheat the oven to 200°F. Place a wire cooling rack on a large baking sheet.
  • Place the grated zucchini, potatoes, and onion in a colander or fine mesh sieve over a bowl and allow the liquid to drain for 10 minutes. Note: Your potatoes may turn pinkish-brown. This is normal and is just a reaction of an enzyme in the potatoes with the air which won't affect the flavor of your pancakes.
  • Using the back of a spatula or large spoon, press down on the zucchini, potatoes, and onions and squeeze out any remaining liquid. Note: It's very important to remove as much liquid as possible. If your pancake batter is too wet, they will not hold together well.
  • Place the zucchini, potatoes, and onion in a large bowl. Add the egg, flour, and salt and pepper to taste (I usually add 1 teaspoon salt and ½ teaspoon pepper). Mix until well combined. If the mixture seems way too wet, add a little more flour.
  • Heat the oil in a large frying pan over medium to medium-high heat until hot (I use a 12-inch cast iron skillet, and the 1 cup of oil is just the right amount for this size pan). To test the oil, you can drop a small amount of the batter into the oil. If it immediately sizzles and bubbles vigorously, the oil is hot enough.
  • Using a ¼-cup measure for each pancake, carefully drop the batter into the hot oil. Immediately flatten out the pancakes with the back of a fork (they should be about ¼-inch thick; you don't want them too thick or else they will get too brown before they cook through). I can fit 3 pancakes in my 12-inch cast-iron skillet.
  • Fry the pancakes until the bottoms are golden brown and crispy, about 2 minutes. Watch the heat and adjust up or down as needed. Carefully flip the pancakes and cook on the other side until golden brown and crispy, about 2 more minutes.
  • Remove the pancakes from the oil and place on a wire rack placed on a baking sheet. Immediately sprinkle with salt to taste. Place the cooked pancakes in the preheated 200°F oven to stay warm and crispy while you cook the remaining pancakes.
  • These are best when served immediately! Serve with sour cream or applesauce (or both) for dipping.

Recipe Notes

  • Estimated calories shown are for 1 zucchini potato pancake. 
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