Savory Zucchini and Potato Pancakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings (about 12 pancakes)
Ingredients
For the Pancakes
- 2 medium zucchini, grated
- 2 medium russet potatoes, peeled and grated
- 1 small yellow onion, finely grated
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- 2 tablespoons olive oil, plus more for frying
Optional Toppings
- Sour cream
- Plain Greek yogurt
- Applesauce
- Fresh dill
- Green onions
- Extra Parmesan cheese
- Hot sauce
- Avocado slices
Equipment Needed
- Box grater or food processor
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Measuring cups and spoons
- Large non-stick or cast-iron skillet
- Spatula
- Paper towel-lined plate
Instructions
Step 1: Prepare the Vegetables
Grate the zucchini, potatoes, and onion using a box grater or food processor.
Place the grated zucchini and potatoes into a clean kitchen towel or cheesecloth.
Squeeze out as much liquid as possible. Removing excess moisture is essential for crispy pancakes.
Transfer the drained vegetables to a large mixing bowl.
Step 2: Make the Batter
Add the grated onion, eggs, flour, Parmesan cheese, garlic, parsley, chives, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and olive oil to the bowl.
Mix thoroughly until all ingredients are evenly combined.
The mixture should hold together when pressed with a spoon. If it seems too wet, add another tablespoon of flour.
Step 3: Heat the Skillet
Heat 2–3 tablespoons of olive oil in a large skillet over medium heat.
The oil should shimmer but not smoke.
Step 4: Fry the Pancakes
Scoop about ¼ cup of the mixture into the skillet for each pancake.
Flatten gently with the back of a spoon to form circles about ½ inch thick.
Cook for 4–5 minutes per side, or until deep golden brown and crispy.
Avoid overcrowding the skillet. Cook in batches if necessary.
Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil.
Repeat until all the batter has been used.
Step 5: Serve
Serve the pancakes immediately while hot and crispy.
Top with sour cream, Greek yogurt, chopped herbs, or your favorite garnish.
Enjoy as a side dish or main course.
Tips for Perfect Pancakes
- Thoroughly squeeze the zucchini and potatoes to remove excess moisture for maximum crispiness.
- Use freshly grated Parmesan for richer flavor.
- Maintain medium heat to ensure even cooking without burning.
- Do not flip the pancakes too early; wait until a golden crust forms.
- Keep cooked pancakes warm in a 200°F (95°C) oven while frying the remaining batches.
- For a lighter version, bake or air fry instead of pan-frying.
Recipe Variations
Cheesy Zucchini Pancakes
Add ½ cup shredded cheddar or mozzarella cheese to the batter for an extra cheesy version.
Spicy Version
Mix in diced jalapeños, cayenne pepper, or crushed red pepper flakes for a kick of heat.
Herb Garden Pancakes
Use fresh basil, dill, oregano, or rosemary for a fragrant herb blend.
Gluten-Free Option
Replace the all-purpose flour with a gluten-free flour blend or oat flour.
Air Fryer Version
Lightly spray both sides of the pancakes with cooking oil and cook in a preheated air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Baked Version
Arrange the pancakes on a parchment-lined baking sheet, lightly brush with olive oil, and bake at 425°F (220°C) for 25–30 minutes, flipping once halfway through.
Storage Instructions
Allow the pancakes to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
To reheat, warm them in a skillet over medium heat for 2–3 minutes per side, bake at 350°F (175°C) for about 10 minutes, or air fry at 350°F (175°C) for 3–5 minutes until crisp.
Freeze cooked pancakes in a single layer, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months. Reheat directly from frozen in the oven or air fryer.
Serving Suggestions
These savory pancakes pair beautifully with:
- Fried or poached eggs
- Smoked salmon
- Grilled chicken
- Roasted vegetables
- Fresh tomato salad
- Garden salad with vinaigrette
- Sour cream and chives
- Greek yogurt with dill
- Applesauce
- Garlic aioli
- Tzatziki sauce
- Crispy bacon or sausage
Why You’ll Love This Recipe
- Crispy outside and tender inside
- Great way to use fresh zucchini
- Family-friendly
- Budget-friendly ingredients
- Easy to prepare
- Versatile enough for any meal
- Freezer-friendly
- Customizable with herbs, cheese, and spices
- Delicious with a variety of toppings
- Perfect for meal prep
Frequently Asked Questions
Can I make these ahead of time?
Yes. Cook the pancakes in advance and refrigerate or freeze them. Reheat in the oven, skillet, or air fryer to restore their crisp texture.
Why are my pancakes soggy?
Excess moisture is the most common cause. Be sure to squeeze the zucchini and potatoes thoroughly before mixing the batter.
Can I use sweet potatoes instead of russet potatoes?
Absolutely. Sweet potatoes add a subtle sweetness and pair well with the savory herbs and Parmesan.
Can I make these without cheese?
Yes. The Parmesan adds flavor, but the pancakes will still hold together without it. You may want to add a bit more seasoning to compensate.
Can I use different herbs?
Certainly. Fresh dill, basil, cilantro, rosemary, or oregano all work well and allow you to customize the flavor to your preference.
Nutrition Information (Per Serving)
Approximate values based on six servings. Nutrition may vary depending on ingredient brands and cooking method.
- Calories: 225
- Protein: 8g
- Total Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Dietary Fiber: 3g
- Sugars: 3g
- Cholesterol: 65mg
- Sodium: 390mg
- Potassium: 620mg
- Calcium: 120mg
- Iron: 1.6mg
- Vitamin A: 8% Daily Value
- Vitamin C: 30% Daily Value
