Best 5 Zucchini And Potato Pancakes Recipes
Zucchini and potato pancakes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover zucchini and potatoes. This article will provide you with a comprehensive guide to creating the perfect zucchini and potato pancakes, from selecting the right ingredients to mastering the cooking technique. Whether you are a seasoned cook or a beginner in the kitchen, this article will help you create mouthwatering zucchini and potato pancakes that will impress your family and friends.
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.
ZUCCHINI, CARROT AND POTATO PANCAKES
Steps:
- With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
- Mix all ingredients together.
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 Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
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
SPICY POTATO AND ZUCCHINI PANCAKES
Steps:
- beat eggs in a large bowl, add green onions, potato, zucchini, cheeses, flour and melted butter. Season to taste with salt and pepper and cajun spice. Heat oil over medium heat in a heavy pan. scoop about a 3 oz batter and form a pancake in heated pan. Cook for 3 minutes on each side and then finish for about 5 minutes in a 325 oven. Can be made 1-2 days ahead then reheated in oven.
POTATO AND ZUCCHINI PANCAKES
A nice and easy side dish.
Provided by Daune (pronounced "Dawn") Browne
Categories Vegetables
Time 40m
Number Of Ingredients 13
Steps:
- 1. Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper
- 2. Heat 1/4 cup oil in large fry pan over medium high heat. Add heaping Tablespoon of potato mixture to hot oil, working in batches to avoil overcrowding the pan. Press gently with spatula to flatten.
- 3. Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
- 4. Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
- 5. DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.
Tips:
- For crispy pancakes, use a well-seasoned cast iron skillet or a nonstick skillet over medium heat.
- Grate the zucchini and potato finely to ensure they cook evenly.
- Squeeze out as much excess moisture from the zucchini and potato as possible before adding them to the batter. This will help prevent the pancakes from becoming soggy.
- Add a little bit of flour to the batter if it seems too wet.
- Cook the pancakes in batches, making sure not to overcrowd the skillet. This will help them cook evenly and prevent them from sticking together.
- Serve the pancakes immediately with your favorite toppings, such as sour cream, salsa, or guacamole.
Conclusion:
Zucchini and potato pancakes are a delicious and easy way to use up leftover zucchini and potatoes. They are perfect for breakfast, lunch, or dinner, and can be served with a variety of toppings. With a few simple tips, you can make perfect zucchini and potato pancakes every time.
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