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.