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Crispy Potato Zucchini Pancakes

Potato Zucchini Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
Quick and delicious crispy savory cakes
  • 2 cups grated potato
  • 1 cup grated zucchini
  • ¼ cup white onion, sliced or grated
  • ⅓ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon powdered garlic
  • 2 tablespoons vegetable oil
  1. Wash all produce
  2. After grating, stir together all ingredients until well mixed
  3. Heat a small amount of oil in a deep nonstick or cast iron skillet over moderately high heat until hot but not smoking
  4. Spoon 2 tablespoons of potato mixture per pancake into oil and flatten to 3-inch diameter with a slotted spatula
  5. Reduce heat to moderate and cook until golden, about 2 minutes on each side
  6. Transfer to paper towels to drain


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