Description
These Delicious Zucchini and Potato Pancakes are a delightful Eastern European-inspired dish that combines the freshness of zucchini with the heartiness of potatoes, creating crispy and flavorful pancakes that are perfect as appetizers or light meals. Serve them hot with your choice of accompaniments for a truly satisfying experience.
Ingredients
Zucchini Potato Pancakes:
- 2 medium zucchinis (grated)
- 2 medium russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- Vegetable oil (for frying)
Instructions
- Prepare the Vegetable Mixture: Place the grated zucchini and potatoes in a clean kitchen towel and squeeze out excess liquid. Transfer to a bowl, add grated onion, and mix.
- Mix the Batter: Stir in eggs, flour, Parmesan, salt, pepper, garlic powder, oregano, and parsley until well combined.
- Fry the Pancakes: Heat oil in a skillet, drop spoonfuls of batter, flatten slightly, and fry for 3–4 minutes per side until golden brown.
- Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with preferred toppings.
Notes
- For extra crispy pancakes, spread the batter thinly and avoid overcrowding the pan.
- You can customize by using sweet potato or shredded carrot.
- Leftovers freeze well and can be reheated in the oven for crispiness.
