Ingredients for Zucchini Potato Pancakes
- 2 medium zucchini, shredded
- 1/2 to 1 teaspoon kosher salt
- Russet Potato
- 1/4 cup finely chopped yellow onion
- 1 large egg
- All Purpose Flour
- Fresh Ground Pepper
- Sunflower Oil
- Sour cream or your favorite topping, for serving
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Zucchini Potato Pancakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Zucchini Potato Pancakes
- Shred 2 medium zucchini using the large holes of a box grater into a large bowl.
- Sprinkle the shredded zucchini with 1/2 to 1 teaspoon of kosher salt.
- Transfer the zucchini to a colander set over a bowl and let drain for at least 15 minutes, up to 30 minutes.
- Using your hands or a clean kitchen towel, thoroughly squeeze out excess moisture from the zucchini.
- Shred 1 medium potato using the large holes of a box grater into a separate bowl.
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 large egg, 1/4 cup finely chopped yellow onion, salt and pepper to taste.
- Add the squeezed zucchini and shredded potato to the wet ingredients.
- Gently mix until just combined. Work quickly to prevent discoloration.
- Heat 2-4 tablespoons of vegetable oil (or your preferred cooking oil) in a large skillet over medium-low heat.
- Once the oil is hot enough to shimmer slightly, ladle 1/4 cup of the zucchini-potato mixture onto the skillet for each pancake.
- Cook for 7-10 minutes per side, or until golden brown and crispy, flipping carefully with a spatula.
- Serve immediately with a dollop of sour cream or your favorite topping.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
6g
Carbs
8g
