Zucchini potato pancakes are a delightful and versatile dish that combines the subtle sweetness of zucchini with the comforting earthiness of potatoes. These golden-brown fritters, pan-fried to crispy perfection, are perfect for breakfast, brunch, lunch, or a light dinner. They can be served as a side dish, appetizer, or even as a main course with a dollop of sour cream or a fresh salad.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
Ingredients:
- 2 medium zucchinis (about 400g)
- 2 medium potatoes (about 300g)
- 1 small onion, finely chopped
- 2 large eggs
- 1/2 cup all-purpose flour (plus extra for coating)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh dill (or parsley)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Vegetable oil, for frying
- Sour cream or Greek yogurt (for serving, optional)
Directions:
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Prepare the Vegetables:
- Wash and grate the zucchinis and potatoes using a coarse grater.
- Place the grated vegetables in a colander set over a bowl.
- Sprinkle the grated vegetables with salt and toss to combine. Let them sit for 10-15 minutes to draw out excess moisture.
- After 10-15 minutes, squeeze the vegetables firmly with your hands or a clean kitchen towel to remove as much liquid as possible. This step is crucial for crispy pancakes.
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Combine the Ingredients:
- In a large mixing bowl, combine the squeezed zucchini and potatoes.
- Add the finely chopped onion, minced garlic, chopped dill (or parsley), eggs, flour, salt, and pepper.
- Mix well until all ingredients are evenly distributed and a thick batter forms.
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Cook the Pancakes:
- Heat a generous amount of vegetable oil in a large frying pan or skillet over medium heat.
- Take a tablespoon or two of the vegetable mixture and form it into a small patty.
- Lightly coat the patties in flour. This helps them to crisp up.
- Carefully place the patties in the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the pancakes from the pan using a slotted spoon or spatula and place them on a plate lined with paper towels to drain excess oil.
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Serve:
- Serve the zucchini potato pancakes hot.
- Garnish with a dollop of sour cream or Greek yogurt, if desired.
- Enjoy!
Nutritional Facts: (Approximate values per serving, based on 6 servings)
- Calories: 180-250 kcal
- Protein: 6-8g
- Fat: 10-15g
- Carbohydrates: 20-30g
- Fiber: 3-5g
- Sodium: 300-500mg
Tips for Crispy Pancakes:
- Remove Moisture: Thoroughly squeeze out the moisture from the grated vegetables.
- Hot Oil: Use hot oil and maintain a consistent temperature.
- Don’t Overcrowd: Cook the pancakes in batches to prevent the oil temperature from dropping.
- Drain Well: Drain the cooked pancakes on paper towels to remove excess oil.
Variations:
- Cheese: Add grated cheese (cheddar, Parmesan, or feta) to the batter.
- Spices: Experiment with different spices like cumin, paprika, or chili powder.
- Herbs: Use different fresh herbs like chives, cilantro, or thyme.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Baked Pancakes: For a healthier option, bake the pancakes. Preheat oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway.
Serving Suggestions:
- Serve with sour cream, Greek yogurt, or apple sauce.
- Pair with a dipping sauce like ranch, aioli, or tzatziki.
- Serve as a side dish with grilled meats or fish.
- Use as a filling for sandwiches or wraps.
- Serve with a fresh green salad.
Frequently Asked Questions:
- Can I use frozen vegetables?
- Yes, but thaw them completely and squeeze out all excess moisture.
- Can I make these ahead of time?
- It’s best to cook them fresh, but you can prepare the batter ahead of time and refrigerate it for a few hours.
- How do I prevent the pancakes from falling apart?
- Ensure you squeeze out all excess moisture and bind the mixture well.
- Can I freeze leftover pancakes?
- Yes, you can freeze cooked pancakes in an airtight container. Reheat them in the oven or a skillet.
- Can I use gluten-free flour?
- Yes, a gluten-free all-purpose blend should work well.
- Can I add other vegetables?
- Yes, you can add other grated vegetables like carrots or bell peppers.