Zucchini and Potato Pancakes

These savory zucchini and potato pancakes are crispy, flavorful, and easy to make. They’re perfect for breakfast, brunch, or as a light meal. The combination of grated vegetables, fresh herbs, and optional bacon creates a satisfying dish that can be paired with a variety of toppings.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • Zucchini: 1 medium, grated (about 1 cup or 150g)
  • Potato: 1 medium, grated (about 1 cup or 150g)
  • Eggs: 3 large
  • Milk: 1.5 cups (360ml)
  • All-Purpose Flour: 1 cup (130g)
  • Baking Powder: 1 teaspoon
  • Spring Onions: 2, finely chopped
  • Fresh Parsley: 2 tablespoons, chopped
  • Bacon: 100g, cooked and crumbled (optional)
  • Salt: To taste
  • Sunflower Oil: For frying

Directions

  • Prepare Vegetables:
    • Grate the zucchini and potato using the fine side of a grater.
    • Place the grated vegetables in a clean kitchen towel or paper towels and squeeze out excess moisture.
  • Mix Ingredients:
    • In a large bowl, combine grated zucchini, potato, eggs, milk, flour, baking powder, spring onions, parsley, and bacon (if using).
    • Add salt to taste and mix until well combined.
  • Cook Pancakes:
    • Heat sunflower oil in a skillet over medium heat.
    • Scoop batter onto the skillet to form pancakes, spreading them slightly for even cooking.
    • Cook for 3-4 minutes on each side, or until golden brown and crispy.
  • Serve:
    • Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
    • Serve hot with your choice of toppings.

Serving Suggestions

  • Add a dollop of sour cream or Greek yogurt for creaminess.
  • Pair with a fresh green salad or steamed vegetables for a balanced meal.
  • Drizzle with honey or maple syrup for a touch of sweetness.
  • Top with extra herbs or crumbled cheese for added flavor.

Cooking Tips

  • Grate vegetables finely for a smooth texture.
  • Squeeze out excess moisture from the grated zucchini and potato to prevent soggy pancakes.
  • Cook on medium heat for even cooking and a golden crust.
  • Add a little more oil to the pan as needed for extra crispiness.

Nutritional Benefits

  • Zucchini: Low in calories, rich in vitamins C and K.
  • Potatoes: High in potassium and vitamin B6.
  • Eggs: Provide high-quality protein and essential nutrients.
  • Bacon (optional): Adds a savory touch and protein.

Dietary Information

  • Vegetarian Option: Omit bacon for a vegetarian-friendly dish.
  • Gluten-Free Option: Substitute flour with a gluten-free alternative.

Nutritional Facts (Per Serving, Approx.):

  • Calories: 220
  • Protein: 8 g
  • Carbohydrates: 25 g
  • Fat: 10 g
  • Fiber: 2 g
  • Sodium: 300 mg

Storage

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezer: Freeze individual pancakes with parchment paper in between for up to 1 month. Reheat in the oven or skillet.

Why You’ll Love This Recipe

  • A versatile dish that works for any meal.
  • Crispy on the outside and tender on the inside.
  • Packed with nutritious ingredients and customizable flavors.
  • Quick and easy to prepare with minimal ingredients.

Conclusion
These zucchini and potato pancakes are a delightful way to enjoy fresh vegetables in a savory dish. With their crispy edges and fluffy texture, they’re a crowd-pleaser for any occasion. Customize with your favorite toppings and enjoy this delicious and nutritious recipe!

Frequently Asked Questions

  • Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes add a unique flavor and sweetness.
  • How do I prevent soggy pancakes? Be sure to squeeze out as much moisture as possible from the grated zucchini and potato.
  • Can I make these vegan? Replace eggs with flaxseed or chia seed eggs and use plant-based milk.
  • What’s the best oil for frying? Sunflower oil is ideal, but any neutral oil works.
  • Can I bake these instead of frying? Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.
  • What other herbs can I use? Try dill, cilantro, or chives for different flavors.
  • Can I add cheese to the batter? Absolutely! Grated Parmesan or cheddar works well.
  • How do I store leftovers? Refrigerate or freeze, and reheat in a skillet for best results.
  • Can I make mini pancakes for appetizers? Yes, use a smaller scoop of batter and adjust cooking time.
  • Are these good for meal prep? Yes, they store well and are easy to reheat for quick meals.