Zucchini Potato Pancake Recipe

Foodie - Zucchini Pancakes

One year ago: strawberry rhubarb crumble

Zucchini potato pancakes?  Yup, my hubby was wincing when he heard those three words together.  But I had faith that he and the kid would actually eat these.  It tastes much like potato pancakes kicked up a notch.  If you’ve got a bumper crop of zucchinis like I do, and have made all the chocolate zucchini bread and ratatouille you can stand, give this awesome recipe a try.  The lemon zest and dill gives this dish a pop of flavor you don’t normally expect from sometimes flavorless potato pancakes.

The secret to a crispy outer crust is to squeeze as much of the liquid out of the zucchini and potato mixture.  Then gently pat down on the zucchini potato pancakes with a spatula while frying in order to get a good crust.

I used my zucchinis and potatoes from my On The Vine CSA produce box and free-range eggs from Circle Key Farms from North Scottsdale Farmers Market.

The verdict –  I was right, hubby and kid ate these up in no time.  You can serve these with cugurt (cucumber yogurt with dill and mint) or even yogurt and applesauce.

What I used to make these zucchini potato pancakes:

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Zucchini Potato Pancake Recipe

By July 6, 2013

Adapted from The Food 52 Cookbook (July 23, 2009)

  • Prep Time : 30 minutes
  • Cook Time : 15 minutes
  • Yield : 4-6

Ingredients

Instructions

  1. Place shredded zucchini and potato in a colander, and add salt, which pulls the moisture out. Allow to sit for at least 30 minutes.
  2. In the mean time, mix egg, dill, lemon zest together in a small bowl.
  3. Squeeze the zucchini and potato mixture in the colander to release more liquid.  Roll and twist in a towel or cheesecloth to remove as much liquid as possible.
  4. Combine the zucchini mixture and egg mixture in a bowl, and mix well.
  5. Place frying pan on medium high heat, and add butter.
  6. Mold zucchini mixture into patties with your hand, and fry two at a time in the frying pan.
  7. Gently push down the pancakes with a spatula, trying to make it as flat as possible.  This will result in a crispy crust.  Flip when crispy brown.
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6 Responses to Zucchini Potato Pancake Recipe

  1. Barb July 8, 2013 at 5:31 pm #

    Hi! We love zucchini pancakes too, though we usually put onions in them also. But I’m surprised that you felt you had to make up a name (“cugurt”) for yogurt with cucumbers,dill, mint etc. The Mediterranean countries have been eating this for a long time – in Turkey they call it Cacik (pronounced Jejuk) and in Greece it’s Tzatziki. Sometimes these have garlic too, but not always.

    • Allyson July 8, 2013 at 7:49 pm #

      Hi Barb, thanks for writing! I will give them a try with onion next time! Cugurt is what my Persian friend calls it, and its referenced as this in a Persian cookbook too. Interesting how there are many names for it!

  2. kathy July 9, 2013 at 8:59 am #

    is that 2 tablespoons of salt? or teaspoons?

    • Allyson July 9, 2013 at 3:59 pm #

      Hi Kathy, it’s 2 Tablespoons. You need to salt generously to get the zucchini potato mixture to release liquid.

  3. Victoria July 28, 2013 at 1:42 pm #

    The Korean version omits the potatoes but adds a multiplicity of other vegetables like onion or scallions, green or red peppers, mushrooms, and is flavored with garlic as well. Classically this is bound together with a mung bean flour, but I use pancake mix. A light soy sauce/sesame oil vinaigrette is served alongside.

    • Allyson July 28, 2013 at 10:42 pm #

      That sounds amazing, Victoria! I would love to give that a try.

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