Potato And Zucchini Pancakes Recipes

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ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes twenty 2-inch pancakes

Number Of Ingredients 9

2 medium russet potatoes, peeled and grated by hand
3 medium zucchini, seeded and grated by hand
2 shallots, peeled and minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons flour
1/4 cup beer
Vegetable oil, for frying

Steps:

  • Wrap vegetables in a clean kitchen towel and squeeze out excess liquid. Mix with salt, pepper, eggs, flour, and beer.
  • In a large saute pan over medium heat, heat 1/8 inch oil for 1 minute. Add batter by tablespoons; flatten to form pancakes. Cook until golden, about 4 minutes. Turn and cook for 1 more minute; transfer to a paper towel.

ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 10

1 1/4 cups shredded zucchini (about 1 medium)
3 medium potatoes, peeled, shredded (3 cups)
1 large onion, finely chopped (1 cup)
1/3 to 1/2 cup all-purpose flour
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying
Sour cream, if desired
Chopped fresh chives, if desired

Steps:

  • Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
  • In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg

ZUCCHINI AND POTATO PANCAKES



Zucchini and Potato Pancakes image

I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 1 dozen.

Number Of Ingredients 11

3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided

Steps:

  • In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

This recipe was posted in our local newspaper, and my husband and I thought it sounded good. The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though--trust me!

Provided by Ernies Bert

Categories     Potato

Time 45m

Yield 6 pancakes, 4-6 serving(s)

Number Of Ingredients 9

1 large zucchini, about 1/2 pound, ends trimmed
1/2-1 teaspoon kosher salt
1 large russet potato, about 1/2 pound, peeled
1/3 cup diced onion
1 large egg
1/4 cup all-purpose flour
fresh ground pepper
2 -4 tablespoons sunflower oil or 2 -4 tablespoons olive oil
sour cream, for serving

Steps:

  • Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
  • Shred the potato into a bowl using the large holes of a box grater.
  • In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
  • Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
  • Serve at once with a dollop of sour cream.

ZUCCHINI, CARROT AND POTATO PANCAKES



Zucchini, Carrot and Potato Pancakes image

Provided by Food Network

Categories     side-dish

Time 32m

Number Of Ingredients 11

1 large zucchini
2 large russet potatoes, (10 to 11 ounces each)
2 carrots
1 medium onion, minced
2 cloves garlic, minced
2 eggs
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons cumin
Salt and pepper
Canola oil, for frying

Steps:

  • With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
  • Mix all ingredients together.

CRISPY ZUCCHINI AND POTATO PANCAKES



Crispy Zucchini and Potato Pancakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 48m

Yield 32 pancakes

Number Of Ingredients 13

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
  • Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
  • In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
  • In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
  • Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams

ZUCCHINI-PARMESAN PANCAKES



Zucchini-Parmesan Pancakes image

Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side dish at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 24

Number Of Ingredients 14

2 pounds zucchini (about 3)
1 pound russet potatoes (about 2), peeled
1 medium onion
3/4 cup fresh parsley, chopped
1 ounce Parmesan, grated (1/4 cup)
6 tablespoons matzo meal
2 tablespoons chopped fresh dill
2 teaspoons sugar
2 teaspoons lemon juice
1 garlic clove, minced
2 large eggs, lightly beaten
Coarse salt and ground pepper
3/4 cup vegetable oil
Sour cream, for serving

Steps:

  • Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
  • In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.

Nutrition Facts : Calories 195 g, Fat 10 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 g

LEEK, POTATO AND ZUCCHINI PANCAKES WITH BABY LETTUCES



Leek, Potato and Zucchini Pancakes With Baby Lettuces image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 2 servings

Number Of Ingredients 20

For the hotcakes:
1 medium russet potato (8 ounces)
Salt
3 whole leeks, white and light green parts, sliced crosswise into 1/8-inch-wide pieces (to make about 4 cups), and thoroughly rinsed
1 cup shredded zucchini
1 large egg, beaten
1/4 cup all-purpose flour
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Black pepper
2 tablespoons canola or olive oil
For the salad:
Juice of 1 lemon
Finely grated zest of 1 lemon
1 teaspoon honey
1/2 cup extra virgin olive oil
1 clove fresh garlic, peeled and crushed
Salt and black pepper
3 cups fresh baby lettuces
1 shallot, minced

Steps:

  • Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.
  • Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.
  • Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.
  • In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick. Repeat with the remainder of the mixture.
  • Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.
  • For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
  • To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 60 grams, Carbohydrate 66 grams, Fat 76 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 13 grams, Sodium 1309 milligrams, Sugar 15 grams, TransFat 0 grams

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Marian Burros

Categories     easy, quick

Time 30m

Yield 16 to 20 pancakes

Number Of Ingredients 7

1 1/2 pounds zucchini
8 ounces onion ( 1/2 cup squeezed)
3 tablespoons flour
4 egg whites
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Wash, trim and grate zucchini, using grating blade of food processor. Place in strainer and allow to drain.
  • Finely chop onion using steel blade in food processor.
  • Squeeze zucchini in your hands to remove excess moisture. Press onion in strainer to remove excess moisture.
  • Combine zucchini, onion, flour, egg whites, thyme, salt and black pepper, and mix well.
  • Shape into small pancakes.
  • Quickly fry in hot oil.
  • Serve with nonfat yogurt.

Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 46 milligrams, Sugar 2 grams

ZUCCHINI POTATO LATKES



Zucchini Potato Latkes image

I recently discovered this recipe on the web. Because of the miracle of the oil in the story of Chanukah, it's traditional to eat something oil-fried for the holiday. Latkes - potato pancakes - are the customary fried dish. This delicious version features zucchini in addition to the potatoes, and makes light, delicate pancakes. Perfect for the Festival of Lights, these are scrumptious as is, or with applesauce or sour cream. The 5-minute cooking time is per latkes. The servings indicated are for 32 large latkes or 72 cocktail size.

Provided by dojemi

Categories     Potato

Time 35m

Yield 32 large

Number Of Ingredients 9

2 medium zucchini
4 large potatoes, peeled,cut to fit a food processor feed tube,and placed in bowl of water to prevent discoloration (see note)
4 eggs
2 -4 tablespoons flour or 2 -4 tablespoons fine matzo meal, during passover
1 large onion, quartered
2 tablespoons chopped fresh dill
salt
fresh ground black pepper
canola oil or other vegetable oil, for frying

Steps:

  • NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
  • Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
  • The latkes can be made cocktail size-they're great passed with drinks.
  • In a food processor fitted with a fine grating disk, grate the zucchini.
  • Squeeze out any extra liquid and place in a large bowl.
  • Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
  • Quickly add the potatoes to the zucchini.
  • Add the eggs and the flour until the mixture is no longer runny and stir to blend.
  • In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
  • Add to the zucchini-potato mixture.
  • Add the dill and season to taste with the salt and pepper.
  • Stir to blend well.
  • In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
  • Stir the batter if it appears to have separated.
  • When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
  • Do not crowd.
  • Brown the pancakes on both sides, about 5 minutes total.
  • They are ready to be turned over when the sides are turning brown.
  • Drain them on brown paper or paper towels and keep warm while preparing additional batches.
  • Serve immediately.
  • 32 Large or 72 cocktail size.

ZUCCHINI POTATO PANCAKES



Zucchini Potato Pancakes image

Living on a 90-acre farm, I've learned to love gardening and canning. I freeze lots of zucchini already measured out for this recipe. With my family of five, I can never get away with making just one batch of these delicious pancakes!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 16 pancakes.

Number Of Ingredients 9

2 medium zucchini, coarsely grated (about 1-1/2 cups)
1 large potatoes, peeled and finely shredded (about 1-1/4 cups)
1 small onion, grated
2 tablespoons cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon salt
1 egg, lightly beaten
Oil for deep-fat frying
Sour cream

Steps:

  • In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well. , Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream.

Nutrition Facts :

MOM'S ZUCCHINI PANCAKES



Mom's Zucchini Pancakes image

I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!

Provided by Suefood

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 5

Number Of Ingredients 9

2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
½ cup all-purpose flour
¼ cup grated Parmesan cheese
½ teaspoon baking powder
½ teaspoon salt
1 pinch dried oregano
¼ cup vegetable oil, or as needed

Steps:

  • Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
  • Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g

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2008-07-01 Grate zucchini using the large holes of a cheese grater and place in a large bowl. Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper. Heat a large skillet over medium heat and spray oil to cover pan. Drop tablespoons of the batter into the skillet.
From skinnytaste.com


BAKED POTATO AND ZUCCHINI BITES - FOOD AND JOURNEYS
2019-01-22 Preheat oven to 200°C (375°F). Take a tablespoon of the mixture, roll it into a ball and flatten the ball on top of a tray, lined with a baking sheet. Sprinkle breadcrumbs on top of the bites. Place baking tray in the oven for 30 to 35 minutes, or until they get darker in color. Serve.
From foodandjourneys.net


POTATO PANCAKE SHREDDER - THERESCIPES.INFO
Grated Potato Pancakes Recipe | Martha Stewart trend www.marthastewart.com. Step 1 Peel potatoes, and grate on the large holes of a box grater.Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.Step 2 Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil.
From therecipes.info


EASY ZUCCHINI PANCAKES (ZUCCHINI FRITTERS)
Instructions. In a medium bowl, combine the zucchini, eggs, onion, flour, mozzarella cheese, cayenne pepper, basil, garlic, and salt. Stir well enough to distribute ingredients evenly. Get a large heavy skillet heating over medium-high heat. Pour in about 1 tablespoon of vegetable oil into the pan to coat.
From thestayathomechef.com


CHEESY ZUCCHINI POTATO PANCAKES - KITCHEN DIVAS
Preheat oven to 250 degrees. In a large skillet, over medium to medium high heat, place a few tablespoons of oil and wait until the oil shimmers or when a drop of water flicks and dances. Form mixture into “burgers” or “cakes”. Make them between 3 and 4 …
From kitchendivas.com


SWEET POTATO & ZUCCHINI POTATO PANCAKES - ZEST MY LEMON
2017-08-06 Grate the sweet potato and add into bowl with zucchini. Add in egg or egg substitute equivalent, chopped scallions and salt and pepper. Combine well then add coconut flour (or all purpose) to help bind any excess juice. Heat 1 tbsp. extra virgin coconut oil on medium high heat until hot. Add heaps of mixture to pan and shape into pancakes.
From zestmylemon.com


CHEESY CRISPY POTATO AND ZUCCHINI PANCAKES RECIPE
Place an oven rack in the center of the oven. Preheat the oven to 450℉ (230℃). Prepare a baking sheet coated with cooking spray, set aside. Lay the grated potatoes and zucchini on 2 kitchen towels.. Bring the corners of the towels together and …
From recipeland.com


SIMPLE ZUCCHINI OAT FLOUR PANCAKES | LEMONS + ZEST
2016-07-19 Add in dry ingredients and stir to combine. Finally stir in zucchini and pecans. Allow to sit for about 5-10 minutes for best results. If the mixture seems thick, add in an extra one or two tablespoons of milk. Over medium heat, pour batter to preferred size pancakes and heat until bubbles form around the edges.
From lemonsandzest.com


8 ZUCCHINI PANCAKE RECIPES | ALLRECIPES
2022-02-09 Zucchini Cheddar Pancakes. View Recipe. Six simple ingredients come together for a deliciously savory zucchini pancake, featuring Cheddar cheese and onions mixed into the batter. You can jazz these up however you'd like; some reviewers suggest marinara sauce for dipping, while others added garlic.
From allrecipes.com


CHINESE ZUCCHINI PANCAKES | RECIPETIN EATS
2014-11-20 During this time the zucchini will sweat water. Give the batter a quick stir to mix the water in. While the batter is set aside, combine the Dipping Sauce ingredients in a small bowl then set aside. Heat oil in a large heavy based fry pan over medium high heat. Scoop up 1/2 cup (levelled) of batter and place in the pan.
From recipetineats.com


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