If you’re looking for a savory breakfast, a snack to satisfy your cravings, or a unique side dish, these Crispy Zucchini & Potato Pancakes offer a deliciously fresh spin on a classic. Combining the earthy richness of potatoes with the vibrant flavor of zucchini, these golden, crispy pancakes are a delightful fusion of textures and flavors. Easy to make, with only a handful of ingredients, this recipe will have you frying up pancakes that are crispy on the outside and tender on the inside, with a flavor-packed bite every time.
Why You’ll Love These Zucchini & Potato Pancakes
What makes this recipe special is the mix of zucchini and potato, which balances the starchy potato with the fresh, mild flavor of zucchini. The addition of grated onion adds a subtle sweetness, making each bite more flavorful. Perfect on their own or topped with something extra, these pancakes are wonderfully versatile. Serve them with applesauce for a hint of sweetness, or go savory with sour cream or a tangy yogurt sauce.
Ingredients You’ll Need
- 1 lb russet potatoes: These provide a starchy base that crisps up beautifully.
- 1 medium zucchini: A touch of green and mild flavor balances out the potatoes.
- 1 small yellow onion: Adds depth and a slight sweetness to the pancakes.
- Salt and black pepper: For seasoning and enhancing the natural flavors.
- 3 tbsp all-purpose flour: Helps bind the mixture and gives the pancakes structure.
- 1 large egg: Adds richness and further binds the batter.
- Vegetable oil: For frying, ensuring a golden-brown crust on each pancake.
Step-by-Step Instructions
1. Prepare the Veggies
Start by washing and peeling the potatoes. Grate them into a large bowl using the coarse side of a box grater. Grate the zucchini and onion into the same bowl, then drain any excess liquid. This step is key to achieving a crispy texture!
2. Season and Mix
Add a pinch of salt and black pepper, along with the flour and egg. Mix well until everything is thoroughly combined, creating a thick batter.
3. Heat and Fry
Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter per pancake into the skillet, flattening each with the back of a spoon. Fry the pancakes for 3-4 minutes per side until they’re deeply golden and crispy. For extra crunch, once all the pancakes are fried, return them to the skillet for an additional 30-60 seconds per side.
4. Serve and Enjoy!
Transfer the crispy pancakes to a paper towel-lined plate to drain any excess oil. Serve them hot and crispy with your favorite toppings: applesauce for a touch of sweetness, or sour cream or yogurt sauce for a creamy, tangy contrast.
Tips for the Best Pancakes
- Drain the liquid thoroughly after grating the zucchini and potato; this is essential for getting that crispy texture.
- Use a hot skillet to get a great golden crust.
- Serve immediately after frying for the best crunch. Reheating may make them softer.
Final Thoughts
These Crispy Zucchini & Potato Pancakes are an easy yet flavor-packed recipe that takes minimal effort and ingredients. Whether you enjoy them as a breakfast, snack, or savory side dish, each bite delivers a satisfying crunch and a burst of flavor. So grab your box grater and frying pan, and savor the perfect blend of zucchini and potato in each delicious pancake!
Print
Crispy Zucchini & Potato Pancakes
Description
Savor the delightful fusion of zucchini and potato in these golden, crispy pancakes. Perfect for breakfast, a savory snack, or even a unique side dish, these pancakes offer a fresh twist on a classic favorite. Enjoy with your choice of toppings for a burst of flavor with every bite!
Ingredients
– 1 medium zucchini
– 1 small yellow onion
– Pinch of salt plus more for seasoning
– Pinch of black pepper
– 3 tbsp all-purpose flour
– 1 large egg
– Vegetable oil for frying
Instructions
1. Wash and peel the potatoes, then grate them into a large bowl using the coarse side of a box grater. Grate the zucchini and onion into the same bowl.
2. If there is excess liquid, drain as much as possible from the mixture.
3. Add a pinch of salt, pepper, flour, and egg to the mixture. Combine thoroughly to create a thick batter.
4. Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. For each pancake, scoop about 2 tablespoons of batter into the skillet, flattening with the back of a spoon or spatula.
5. Fry the pancakes for 3-4 minutes per side until they are deeply golden brown and crispy. Transfer them to a paper towel-lined plate.
6. Once all pancakes are fried once, return them to the skillet for an additional 30-60 seconds per side for extra crunch.
7. Serve immediately while hot and crispy. Top with your choice of applesauce, sour cream, or yogurt sauce.