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Fluffy Zucchini and Potato Pancakes

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Fluffy zucchini and potato pancakes that are crispy on the outside and tender on the inside, packed with fresh veggies for a comforting and light meal or snack.

Ingredients

  • 2 medium zucchinis, grated
  • 2 medium potatoes, peeled and grated
  • 1 small onion, finely grated or minced
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (optional)
  • Vegetable oil, for frying

Instructions

  1. After grating the zucchini and potatoes, place them in a clean kitchen towel and squeeze out as much moisture as possible to prevent sogginess.
  2. In a large mixing bowl, combine the grated zucchini, grated potatoes, and grated onion.
  3. Beat the eggs in a separate bowl and stir them into the vegetable mixture.
  4. Add the flour, baking powder, salt, pepper, and parsley (if using) and mix well. If the batter is too wet, add a bit more flour.
  5. Heat vegetable oil in a large skillet over medium heat.
  6. Drop spoonfuls of batter into the hot oil and flatten slightly with the back of the spoon.
  7. Cook for 3-4 minutes per side until golden brown and cooked through.
  8. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.

Notes

  • For gluten-free pancakes, substitute all-purpose flour with chickpea or rice flour.
  • Adding grated cheese can add a savory twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat pancakes in a hot skillet to keep them crispy; avoid microwaving.
  • Eggs can be replaced with flaxseed mixture or other egg substitutes for a vegan or egg-free option.
  • Peeling potatoes results in a smoother texture, but leaving skins on creates a rustic pancake.
  • Freeze cooked pancakes with parchment paper between layers for up to 2 months.

Nutrition

Find it online: https://deliciousyum.com/fluffy-zucchini-and-potato-pancakes/