Description
These delicious zucchini and potato pancakes are crispy on the outside and tender on the inside, combining the freshness of zucchini and the heartiness of potatoes. Enhanced with Parmesan cheese and seasoned with onion and spices, they make a perfect vegetarian side dish or main course served hot with sour cream or applesauce.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, grated
- 2 medium potatoes, peeled and grated
- 1 small onion, grated
Wet Ingredients
- 2 large eggs
Dry Ingredients & Seasonings
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For Cooking
- Olive oil or vegetable oil, for frying
Instructions
- Drain the Vegetables: Place the grated zucchini and potato in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to prevent soggy pancakes.
- Mix Ingredients: Transfer the drained vegetables to a large bowl. Add the grated onion, eggs, flour, Parmesan cheese, salt, pepper, and garlic powder if using. Stir thoroughly until all ingredients are well combined.
- Heat the Oil: Heat a thin layer of oil in a large skillet over medium heat to prepare for frying.
- Form and Fry Pancakes: Scoop about 2 tablespoons of the mixture per pancake into the skillet and flatten slightly with the back of a spoon. Cook each side for 3 to 4 minutes, or until the pancakes turn golden brown and crispy.
- Drain Excess Oil: Transfer cooked pancakes to a plate lined with paper towels to absorb excess oil. Repeat the frying process with the remaining batter, adding more oil as necessary.
- Serve: Serve the pancakes hot with sour cream or applesauce for a delightful accompaniment.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour or chickpea flour.
- You can bake the pancakes at 400°F (200°C) for 20–25 minutes, flipping halfway through for a healthier alternative.
- These pancakes make a great side dish or a vegetarian main course.
