Zucchini Potato 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.

IRISH ZUCCHINI AND POTATO PANCAKES



Irish Zucchini and Potato Pancakes image

This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.

Provided by TKCaterer

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 cup prepared mashed potatoes
1 cup all-purpose flour
¼ cup milk
1 egg
3 tablespoons unsalted butter, melted
2 teaspoons fine sea salt
1 ½ cups shredded Yukon Gold potatoes
1 cup shredded Cheddar cheese
1 small zucchini, shredded
canola oil, or as needed, divided

Steps:

  • Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
  • Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 30.4 g, Cholesterol 63.8 mg, Fat 22.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 9.3 g, Sodium 989.2 mg, Sugar 1.6 g

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 PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

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

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 BACON & POTATO PANCAKES



Zucchini Bacon & Potato Pancakes image

Growing up as part of a German family in southeastern Wisconsin, potato pancakes were a staple on our dinner table, especially during a Friday night fish fry. I've adapted my mom's recipe to include fresh from the garden zucchini and my favorite add-in, bacon! These are the perfect side with fish, some farm fresh eggs, or even...

Provided by Becca www.itsyummi.com

Categories     Sides

Time 30m

Number Of Ingredients 15

2-3 slice bacon, diced and crisply cooked
1 Tbsp butter, unsalted
1 small onion, diced
1 clove garlic, minced
2 medium zucchini, grated
10 oz potatoes, peeled and grated
1/2 tsp kosher salt
1 large egg
2 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 c panko bread crumbs
1/8 c parmesan cheese, freshly grated
1/2 tsp black pepper
1/4 tsp paprika
sour cream or creme fraiche, for serving

Steps:

  • 1. Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
  • 2. While you're waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes, until some of the bacon has rendered and there are approximately 1-2 Tablespoons of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon and place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
  • 3. In a medium-sized bowl, whisk together the egg, flour, baking powder, pepper, and paprika. Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture and stir to combine. Fold in the Parmesan cheese until everything is well combined.
  • 4. Place the sauté pan you used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tablespoon of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tablespoons) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes. Place on an oven-safe plate and keep the cooked pancakes warm at 200 degrees until you're ready to serve them. If desired, top with sour cream or crème fraiche before serving.

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 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.

POTATO & ZUCCHINI LATKES (POTATO PANCAKES)



Potato & Zucchini Latkes (potato pancakes) image

This is a different version of traditional potato pancakes,hope you enjoy them as much as we do!

Provided by Eddie Szczerba

Categories     Dressings

Time 20m

Number Of Ingredients 12

3 large baking potatoes,shredded
1 large zucchini,shredded
1 medium carrot,shredded
1 small onions, yellow, medium,minced
1 small shallots,minced
1 clove garlic,minced
1 tsp salt and pepper
1/2 c parsley, italian,chopped
1/2 c romano cheese, grated
2 large eggs,slightly beaten
1 1/2 c all purpose flour
1/4 c cooking oil

Steps:

  • 1. Combine the following in a large mixing bowl, shredded potatoes carrot zucchini salt&pepper parsley eggs cheese flour
  • 2. Next,saute the onions,shallot,garlic in two tablespoons of oil until slightly browned,add to the potato batter.
  • 3. Using a tablespoon fry them in the heated oil for 2-3 minutes per side or when they are golden brown.Place them on paper towels to absorb the excess fat.
  • 4. Serve them with chive sour cream an applesauce on the side,enjoy!! :)

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  • Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
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From mycolombianrecipes.com
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VEGETABLE PANCAKES FROM POTATOES AND ZUCCHINI
Recipe tips and advice If the recipe for pancakes is designed for small children, then you should refrain from adding hot and spicy spices, which is categorically not recommended to be included in the child's menu. Also, canned corn should be excluded from the composition. If necessary, vegetable cutlets with potatoes and zucchini can be frozen in the refrigerator for further consumption. In ...
From multidesiign.com
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Top Asked Questions

How long do you cook zucchini potato pancakes?
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.
How to make potato zucchini pancakes for diabetics?
Combine potato, zucchini, 1 green onion, egg white, and flour in medium bowl; mix well. Heat oil in large nonstick skillet over medium heat. Drop 1/3 cupfuls potato mixture into skillet; flatten slightly. Cook 5 minutes per side or until browned.
How to make zucchini pancakes in a skillet?
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.
How to make Irish zucchini and potato pancakes?
Directions. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined. Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side.

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