Delicious Zucchini and Potato Pancakes

This recipe transforms simple zucchini and potatoes into irresistible pancakes that are perfect for any meal of the day. They’re crispy on the outside, tender on the inside, and packed with flavor. Whether you enjoy them with the suggested toppings or customize them to your liking, these pancakes are a delightful way to incorporate more veggies into your diet. Here’s how to make them.

Ingredients for Pancakes:

  • 1 medium zucchini, grated: Adds moisture and a slight sweetness to the pancakes.
  • 2 medium potatoes, grated: Provides texture and body, making the pancakes hearty.
  • 1 teaspoon salt: For seasoning.
  • 160-200 grams all-purpose flour: Binds the ingredients and gives structure to the pancakes.
  • 1 ½ cups milk: Creates a smooth batter.
  • 3 eggs: Acts as a binder, ensuring the pancakes hold together.
  • Chopped fresh parsley, green garlic, or spring onion (optional): These add freshness and a pop of color.
  • 1 teaspoon baking powder: Helps the pancakes puff up slightly when cooked.
  • 3 tablespoons vegetable oil: For frying, giving the pancakes a crispy edge.
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Optional Toppings:

  • Butter: Adds richness.
  • Avocado slices: Provide creaminess and a dose of healthy fats.
  • Ham slices: Offer a savory, salty element.
  • Shredded cheese: Melts beautifully on the warm pancakes, adding a gooey texture and delicious flavor.


  1. Prepare the Batter:
    • In a large bowl, combine the grated zucchini and potatoes with 1 teaspoon of salt. Let sit for a few minutes, then squeeze out as much liquid as possible. This step is crucial for preventing soggy pancakes.
    • Stir in the flour, starting with 160 grams and adding more as needed, until the mixture is thick but still pourable.
    • Mix in the milk, eggs, and baking powder until well combined. If using, fold in the chopped herbs.
  2. Cook the Pancakes:
    • Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat.
    • Pour batter into the skillet to form pancakes, cooking in batches to avoid overcrowding. Flatten them slightly with the back of a spoon.
    • Fry for 3-4 minutes on each side, or until golden brown and cooked through. Add more oil to the skillet as needed between batches.
  3. Serve:
    • Serve the pancakes hot, topped with butter, avocado slices, ham, and shredded cheese, or with your favorite toppings.


  • Squeezing Out Moisture: The key to crispy pancakes is removing as much water as possible from the zucchini and potatoes. Use a clean kitchen towel or a cheesecloth for best results.
  • Flour Amount: The amount of flour needed can vary based on the moisture content of your zucchini and potatoes. Adjust accordingly.
  • Serving Suggestions: These pancakes are versatile and can be served for breakfast, lunch, or dinner. Pair them with a side salad for a light meal or enjoy them as is with the suggested toppings.

These zucchini and potato pancakes are not only delicious but also a great way to make use of simple ingredients. They’re sure to become a favorite in your recipe collection!

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