Description
These crispy Zucchini Potato Pancakes combine grated zucchini, russet potatoes, and onion into golden, flavorful fritters perfect for a comforting breakfast or side dish. Pan-fried to a perfect crisp and kept warm in the oven, they are delicious served with sour cream or applesauce.
Ingredients
Scale
Main Ingredients
- 2 cups finely grated zucchini (keep skin on)
- 2 cups finely grated potato (Russet)
- ¼ cup finely grated onion
- 1 large egg
- ¼ cup all-purpose flour
- Salt and pepper to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)
- 1 cup vegetable oil (for frying; adjust as needed for pan size)
Instructions
- Preheat Oven: Preheat your oven to 200°F and place a wire cooling rack on a large baking sheet to keep the pancakes warm and crispy after frying.
- Drain Vegetables: Place the grated zucchini, potatoes, and onion in a colander or fine mesh sieve over a bowl. Allow them to drain for 10 minutes to release excess liquid and prevent soggy pancakes.
- Press Out Liquid: Using the back of a spatula or large spoon, press down firmly on the vegetables to squeeze out any remaining liquid. Removing as much moisture as possible is crucial for pancakes that hold together well.
- Mix Batter: Transfer the drained vegetables to a large bowl. Add the egg, flour, salt, and pepper. Mix thoroughly until combined. If the mixture feels too wet, add a bit more flour to improve consistency.
- Heat Oil: Heat vegetable oil in a large frying pan or 12-inch cast iron skillet over medium to medium-high heat. Test the oil by dropping a small amount of batter in — it should sizzle and bubble vigorously when hot enough.
- Shape Pancakes: Using a ¼-cup measuring scoop, carefully drop batter into the hot oil. Immediately flatten each mound with the back of a fork to about ¼-inch thickness, ensuring even cooking.
- Fry Pancakes: Fry until the bottoms turn golden brown and crisp, approximately 2 minutes. Adjust heat as necessary to prevent burning. Carefully flip and fry the other side for another 2 minutes until golden and crispy.
- Drain and Keep Warm: Remove pancakes and set them on the wire rack placed over the baking sheet. Lightly sprinkle with salt. Place the sheet in the preheated oven to keep the pancakes warm and maintain their crispiness while frying the remaining batter.
- Serve: Serve the zucchini potato pancakes immediately for the best texture and flavor. They pair wonderfully with sour cream, applesauce, or both as dipping options.
Notes
- Removing excess moisture from the vegetables is essential to prevent soggy pancakes.
- Avoid making pancakes too thick to ensure thorough cooking without burning the outsides.
- The slight pinkish-brown color sometimes seen in potatoes after grating is normal and does not affect taste.
- You can adjust the seasoning to your preference; typically, about 1 teaspoon salt and ½ teaspoon pepper work well.
- Keep cooked pancakes warm and crispy in a low oven until serving.
