Zucchini-Potato Pancakes - Tri-State News, Weather & Sports

Zucchini-Potato Pancakes

Recipe by Maren Granstrom


2-3 zucchini

2 medium or several small potatoes (use blue potatoes if you can find them!)

1 small onion, minced

1 tsp. salt

½ tsp black pepper

3 Tbs flour

2 eggs, lightly beaten

Vegetable oil, for frying


Wash the zucchini and potatoes, and peel the potatoes if you like. Grate them all (should be roughly 2 cups of each), then mix with onion and salt and let stand 5-10 minutes in a bowl. Using your hands, a strainer, or a dishtowel, squeeze out as much liquid as you can from the mixture. Add the pepper, flour, and eggs, and mix well.To cook: put enough oil in a large skillet to almost cover the bottom, and heat on medium-high. Test the oil by dropping a little bit of the batter on the pan. If it sizzles immediately, you're good to go. Add 1/4–cupfuls to the pan, using a spatula to flatten them to form pancakes about 1/3 inch thick (doesn't have to be exact, but if they're too thin they'll be hard to flip, and if too thick they won't cook fast enough). Cook until lightly browned on one side, about 3 minutes, then flip and repeat.  Serve hot, with yogurt, sour cream, or applesauce.

 Note: this recipe is easy to change to your liking. Use more or less zucchini or potatoes, add some chopped garlic, scallions, jalapeno, shredded apples… whatever you like!

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