Best 7 Irish Zucchini And Potato Pancakes Recipes
Irish zucchini and potato pancakes are a delicious and easy-to-make side dish or main course. The combination of zucchini, potatoes, and scallions gives these pancakes a unique and flavorful taste. They're perfect for a quick and easy weeknight meal or a weekend brunch. Served with a dollop of sour cream or your favorite dipping sauce, these pancakes are sure to be a hit. Whether you're a seasoned cook or a beginner, this simple recipe will guide you through the process of making mouthwatering Irish zucchini and potato pancakes.
Let's cook with our recipes!
ZUCCHINI AND POTATO PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
IRISH ZUCCHINI AND POTATO PANCAKES
These Irish Zucchini and Potato Pancakes Take Me Right Back to My Childhood when My Irish Grandmother Used to Make a Traditional Potato Pancake ...
Provided by Jeff O'connor
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the mashed potatoes, flour, milk, egg, butter, and sea salt together in a large bowl.
- Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 ½ tablespoons oil in a large pan or skillet over medium-high heat.
- Drop large spoonfuls of the batter into the hot oil.
- Cook for 3-4 minutes on each side until golden-brown. Repeat until you have used all the batter.
- Serve as a side dish or with a fried egg for breakfast.
Nutrition Facts : Calories 362, Fat 22.6g, Carbohydrate 30.4g, Protein 9.9g, Cholesterol 64mg, Sodium 989mg
CRISPY ZUCCHINI AND POTATO PANCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 48m
Yield 32 pancakes
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
- Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
- Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
ZUCCHINI-POTATO PANCAKES
This recipe was posted in our local newspaper, and my husband and I thought it sounded good. The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though--trust me!
Provided by Ernies Bert
Categories Potato
Time 45m
Yield 6 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
- Shred the potato into a bowl using the large holes of a box grater.
- In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
- Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
- Serve at once with a dollop of sour cream.
IRISH ZUCCHINI AND POTATO PANCAKES
This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.
Provided by TKCaterer
Categories Fried Zucchini
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 30.4 g, Cholesterol 63.8 mg, Fat 22.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 989.2 mg, Sugar 1.6 g
IRISH ZUCCHINI AND POTATO PANCAKES
This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.
Provided by TKCaterer
Categories Fried Zucchini
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 30.4 g, Cholesterol 63.8 mg, Fat 22.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 989.2 mg, Sugar 1.6 g
ZUCCHINI-POTATO PANCAKES
Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
- In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg
### Ingredients and Substitutions
* **Potatoes:** Use Yukon Gold or Russet Potatoes for their sturdier texture after cooking. Peel them before cubing to ensure even cooking.
* **Zucchini:** Select medium-size zucchini for consistent cooking time. You can use regular or yellow squash instead of zucchini.
* **Onion:** Regular yellow or white onions are best suited for this dish, but you can use shallots if you prefer a milder, sweeter taste.
* **Garlic:** For the best aroma and taste, use freshly minced cloves rather than pre-packaged or powdered forms.
* **Fresh Thyme:** If unavailable, you can use 1/2 tablespoon dry thyme. Omit the thyme if you don't have it on hand.
* **Vegetable Stock:** You can use a store-bought or homemade stock. For a more flavorful dish, use a bouillon store instead.
* **Olive Oil:** Use extra virgin oil for the best taste.
* **Salt and Pepper:** Use sea salt and freshly ground black for the best results.
* **Butter:** Adds richness and helps crisp up the dish. You can use salted or unsalted butter.
* **Parmesan Cheese:** Use freshly grated Parmesan for a better nutty taste.
### Step-by-Step Guide
1. **Prepare the Vegetables:** Start by prepping the zucchini, peeling the skin, and cutting it into half-moons. Scrub the unpeeling part of the zucchini and dice the peeled part into smaller pieces, if necessary. Peel and dice the onions coarsely into small cubes.
2. **Sauté the Vegetables:** In a large skillet, heat up some oil over medium heat. Once the oil is shimmering, add the onions and a pinch of salt. Sauté for 3-4 minutes until the onions become soft and translucent. Add the zucchini and continue to sauté for another 5-6 minutes until the zucchini softens slightly.
3. **Add Flavorings:** Add the minced-garlic, thyme, and a pinch of salt and black to the skillet. Sauté for another minute until the air becomes fragrant.
4. **Deglaze the Pan:** Pour in the wine and let it simmer until it is almost fully reduced. This step will help deglaze the pan and add a delicious depth of favor to the dish.
5. **Add Potatoes:** Pour in the broth and the cubed using them fully, then add the small diced zucchini. Bring the mixture to a simmer and let it cook for 12-15 minutes until the zucchini and the small zucchini pieces become crispier. Season with salt and black if needed.
6. **Serve Immediately:** Once the dish is ready, transfer it to a serving bowl and sprinkle fresh thyme on top. Serve it immediately, garnished with some grated Parmesan cheese.
### Serving Suggestions
* **Main Dish:** This hearty and flavorful dish can be served on its own as a main course.
* **Side Dish:** It can also be served as a side dish to grilled fish, chicken, or meat.
* **Topping:** The crispy zucchini and onions can be used as a topping for a toast or a pita sandwich.
* **Appetizer:** You can serve small portion of this dish as an appetizer at a party or a pot and a pot.
### Leftovers and Freezing Instructions
* **Storing Leftovers:** Properly store leftovers in an airtight container in the refrigerator for up to three days.
* **Freezing:** You can freeze this dish for up to two months. Let it cool completely, then transfer it to a freezer- safe container. To re-h, defrost it in the refrigerator over or at room for several hours before reheating in a pan until warmed through.
### Final Thoughts
This zucchini and using dish is a delicious and versatile recipe that can be enjoyed as a main course, side dish, or appetizer. It is easy to make yet delivers big flavors with its combination of zucchini, onions, thyme, and Parmesan cheese. The crispy texture of the zucchini and onions adds a delightful touch to this dish, making it a must-try for zucchini and pumpkin enthusiasts.
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