Fluffy Zucchini and Potato Pancakes

Why You’ll Love This Recipe

This zucchini and potato pancake recipe was born out of simplicity and convenience, yet it quickly became a repeat meal for many. Here’s why you’ll love it:

• Vegetable-packed: The recipe uses zucchini, potato, spring onions, and parsley for a wholesome, veggie-filled dish.

• Quick and easy: From prep to plate in under 20 minutes.

• Flexible flavors: Add herbs, spices, or even cheese to tailor it to your tastes.

• No special equipment needed: Just a bowl, a grater, and a pan, making it easy to prepare.

Whether served as a hearty breakfast, a satisfying lunch, or a side dish for dinner, this recipe is adaptable and perfect for various occasions.

Ingredients

• 3 eggs

• 300 ml milk

• 140 g flour

• 1 tsp baking powder

• 1 zucchini

• 1 potato

• Salt to taste

• Spring onions, chopped

• Fresh parsley, chopped

• Plant oil for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the Veggies
   Grate the zucchini and potato using a coarse grater. Be sure to squeeze out the liquid by wrapping the grated vegetables in a clean kitchen towel and twisting to remove excess moisture. This step is crucial to avoid soggy pancakes.

2. Make the Batter
   In a separate bowl, whisk together the eggs and milk until frothy. Slowly add the flour and baking powder, mixing until smooth. Fold this egg mixture into the grated vegetables along with the chopped spring onions, parsley, and salt. You’ll have a thick, spoonable batter.

3. Cook in Batches
   Heat 1-2 tablespoons of oil in a non-stick skillet over medium heat. Spoon the batter into the pan, forming small rounds (about 3-4 inches wide). Cook for 2-3 minutes on each side or until golden brown and crispy. Transfer cooked pancakes to a paper towel-lined plate while you cook the remaining batches.

Serve hot with a dipping sauce like Greek yogurt with garlic and lemon or a fresh cucumber salad for a refreshing side.

Servings and Timing

• Servings: This recipe makes about 8 pancakes.

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

There are many ways to customize these zucchini and potato pancakes to suit your taste or dietary preferences:

• Cheesy version: Add ½ cup of grated cheddar or parmesan to the batter for extra flavor.

• Spicy twist: Mix in ½ tsp cumin or smoked paprika for added heat.

• Low-carb: Replace half the flour with chickpea flour for a protein-packed variation.

• Extra greens: Add chopped spinach or kale for an even healthier dish.

These pancakes can also be made into mini rounds for appetizers or lunchbox snacks, or you can shape them into sticks and bake them like crispy veggie sticks.

Storage/Reheating

• Fridge: Store in an airtight container for 3-4 days.

• Freezer: Freeze for up to 1 month. Reheat in a pan or air fryer for best results.

• Reheat: Pan fry for 2 minutes per side over medium heat to restore crispiness.

These pancakes also make excellent meal prep options. Double the batch and store the extras in the fridge for a quick meal later in the week.

FAQs

Can I make these gluten-free?

Yes! Substitute the flour with a 1:1 gluten-free baking blend or chickpea flour. The texture will still be fluffy and satisfying.

Do I have to use both zucchini and potato?

While the combination of zucchini and potato provides the best texture and flavor, you can use just one of the vegetables. Adjust the flour as needed if you use only one.

Can I bake these pancakes instead of frying them?

Yes! To bake them, spoon the batter onto a parchment-lined baking tray and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through for even browning.

How can I make them extra crispy?

Use less batter per pancake, spread it thinner, and cook on medium-high heat. Don’t overcrowd the pan for the crispiest results.

Can I serve these pancakes cold?

They are best enjoyed warm but can also be served cold or at room temperature, making them a great addition to lunchboxes.

Can I freeze the pancakes?

Yes! Layer the pancakes with parchment paper in a container or zip-top bag and freeze them for up to a month. Reheat directly from frozen.

How can I add extra protein to these pancakes?

You can add shredded cheese or finely chopped turkey to boost the protein content. Mixing in a couple of tablespoons of oat flour or protein powder works well too.

What herbs or spices can I add for extra flavor?

Try oregano and feta for a Mediterranean flair, or smoked paprika and garlic powder for a savory kick. Curry powder and cilantro also make for a great combination.

Can I use different vegetables in the recipe?

Yes! You can swap in other vegetables like carrots, sweet potatoes, or even spinach, depending on the season.

How do I make sure the pancakes aren’t soggy?

Be sure to squeeze the grated vegetables dry before mixing them into the batter. This step ensures the pancakes hold their shape and aren’t too wet.

Conclusion

Fluffy zucchini and potato pancakes are a simple yet delicious meal that can be customized in many ways to suit your preferences. Whether you serve them for breakfast, lunch, or dinner, this recipe will become a go-to in your kitchen. The ability to adapt with herbs, spices, or cheese makes these pancakes as versatile as they are tasty.