I’m always looking for ways to make less expensive meatless meals for my family. These Zucchini Potato Pancakes make a great meatless entree. Feeding a family of 5 can get pricey so I like to incorporate potatoes into recipes when possible. I usually buy organic potatoes because they’re one of the most pesticide laden vegetables out there with up to 35 pesticides. Check it out. I’m willing to pay a little more per pound to avoid carcinogens and other toxins. Zucchini is pretty inexpensive already, but even better if you can grow them yourself! My husband’s garden gave us some great zucchini crop this year as you’ll see pictured below. You can’t beat home grown.
Zucchini Potato Combo
I have trouble getting my kids to eat zucchini. Two of our boys love vegetables, but zucchini is usually not a favorite with any of them. Our third boy absolutely despises zucchini and refuses to eat them, no matter what form they’re in; until these pancakes came along. All 3 boys will actually eat these potato pancakes since the zucchini is not very noticeable. That’s success in my book!
Savory Potato Pancakes
If you’re looking for a different way to serve up dinner, a big plate of savory potato pancakes on the table can make for a nice change for a meatless meal. Afterall, who doesn’t like pancakes? A good savory pancake can really comfort hungry bellies. Try these zucchini potato pancakes with a creamy or spicy sauce for a kick too. I like to serve these with a horseradish sriracha cream sauce or a lemon chive yogurt sauce.
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Give these savory potato pancakes a try and let us know how you like them!
Savory Zucchini & Potato Pancakes
Ingredients
- 1.5 lb zucchini shredded
- 1.5 lb organic russet potato peeled and shredded
- 1/2 heaping cup diced onion
- About 2 Tbsp extra virgin olive oil separated
- 3 garlic cloves minced
- 3 eggs
- 3/4 tsp baking powder
- 1/2 cup all purpose flour
- 1 tsp sea salt divided
Instructions
- Place shredded zucchini and potato in a large colander with 1/2 tsp salt, stir and let sit at least 10 minutes.
- While the zucchini and potato are draining, heat 1 Tbsp olive oil on medium low in a pan and cook onions until soft and fairly translucent.
- Add garlic to pan with onions and cook on medium low about 1 more minute, stirring constantly to make sure the garlic does not burn.
- Start heating up your griddle on medium high (about 375 degrees) or the pan you're cooking the pancakes in. If you're using the same pan you used to cook the onions and garlic you're good to go already.
- In a large mixing bowl whisk the eggs, then add flour, baking powder and remaining salt. Stir until well combined.
- At this point squeeze out the excess water from the veggies in the colander with paper towels or a clean designated kitchen towel. It might take 3-4 squeezing rounds to complete all of it. After you squeeze out the excess water add the veggies to your large mixing bowl with the wet ingredients.
- Add the onion and garlic to the same large mixing bowl.
- Once all the veggies are added to the mixing bowl combine the wet ingredients with all the veggies.
- Heat the cooking oil on the griddle or pan. Once oil heated, add 1/4 cup scoops of the pancake mixture to your cooking surface and use a fork to flatten the pancakes
- Cook the pancakes about 5-6 minutes or until edges brown, then flip and cook other side till brown and crispy on edges.
- Serve immediately or keep warm in a 170-200 degree oven till ready to serve.
Nutrition Disclaimer:
Nutrition
I made these – delish! Thanks for sharing!
Great to hear, Dave! I appreciate you commenting. I hope you enjoy more recipes on here as well.