Crispy Zucchini Potato Pancakes You’ll Love

You ever look at your fridge and think, “Okay, these Zucchini Potato Pancakes better rescue my sad pile of produce tonight”? (Yep, that’s me every week.) Not fancy, not fussy, but just so crispy and good you’ll want to eat the whole batch straight from the pan. If you need more veggie ideas, check out these garlic herb roasted potatoes carrots zucchini recipes for inspiration. But let’s get right to the fritters because trust me, once you try them, you’ll be hooked.

How to Make Zucchini Potato Fritters

Let’s not sugarcoat it — making these is way easier than you’d think. Grab a couple medium potatoes and a zucchini (don’t be scared about using the big ones from the garden that everyone’s trying to give away). I usually peel the potatoes, but that’s sorta up to you.

Grate the potatoes and zucchini, toss them into a bowl, and then… here’s the secret… you gotta squeeze out all that liquid. Just use a clean dish towel or a few sturdy paper towels, really get in there, or else your pancakes will be a soggy disaster.

Crack in an egg, add a couple spoonfuls of flour (or skip it for gluten-free — more on that later), and salt and pepper it up. You can toss in chopped green onions or fresh dill if you’ve got those floating around. Mix till it looks like a sticky mess. Hot oil in a big skillet — not too much but don’t be shy. Drop spoonfuls in, flatten with a spatula, and cook until you’ve got golden brown edges. Flip. Do a little kitchen dance while you wait. When they’re crisp and sizzling, pull them out, sprinkle a tad of salt, and try not to inhale them before they cool off.

Tips and Tricks for Perfect Fritters

Okay, so the basics are pretty forgiving, but here comes Aunt Marie’s kitchen wisdom: do NOT skip the draining. Soggy pancakes are just… disappointing. Use starchy potatoes — Russets work well. If you go fancy and add onion, grate it right with everything else so you don’t dirty another dish (trust me, you’ll thank yourself later).

Let your oil get good and hot before you start, but not smoking like you set off the fire alarm that one Christmas (awkward memory). If your pancakes aren’t browning, turn the heat up just a smidge. I always line a plate with paper towels to soak up extra oil. A little dollop of sour cream or Greek yogurt on top? So good it might just bring a tear to your eye — or at least make the kitchen smell like a five-star restaurant.

“These are honestly the best Zucchini Potato Pancakes I’ve made, and I grew up eating grandma’s every Sunday. Super crispy, not greasy at all, and somehow they taste even better the next day!”
— Jess, Michigan

Serving Suggestions

• Sour Cream or plain yogurt on the side? Yes, please.
• Smoked salmon slices, if you’re feeling a touch fancy.
• Fresh chopped herbs — I’m partial to parsley or chives.
• Pair with a leafy green salad for a quick dinner.

Frequently Asked Questions

Why are my fritters breaking apart in the pan?
Usually it’s either not enough egg, or the veggies weren’t squeezed dry. Try adding a bit more flour or another egg if needed.

Can I make these ahead and freeze them?
Definitely. Just cool them, stack with parchment, and freeze. To reheat, pop them in the oven till crispy.

What oil is best for frying?
Honestly, whatever mild oil you have. I use canola or avocado but vegetable works fine — just don’t use extra virgin olive oil.

Do these work with sweet potatoes?
Oh, absolutely! It’ll be a little sweeter, but still so good. You can mix one sweet potato and one Yukon Gold for a nice balance.

Are they gluten-free?
Yep, if you use a gluten-free flour blend or even cornstarch instead of flour, no one will ever know. Pinky promise.

Recipe Summary and Substitutions

Alright, recap time! Zucchini Potato Pancakes mostly need shredded spuds, zucchini, a binder (that’s egg), some flour, and seasoning. Squeeze those veggies till your arms get tired — seriously, it’s worth it. Fry in a hot skillet and enjoy.

If you’re out of zucchini, sub in yellow squash. Out of potatoes? Sweet potatoes work, too. Vegan? Flaxseed meal and water can pinch-hit for the egg (I’ve forgotten the eggs a few times and still lived to tell the tale).

Wanna sneak in more flavor? Try garlic powder, or toss in grated parmesan. This is your kitchen, so bend the rules a little. If you’re looking for more ways to use up extra zucchini, you might like these best crunchy zucchini chips recipes for another snackable idea.

Related Recipes and Variations

So maybe you’re on a mission to use up all the summer squash. Well, after Zucchini Potato Pancakes you might also want to check out skillet recipes, or sheet-pan meals to change it up. I particularly love making a big batch of one-pan taco zucchini skillet when I want Tex-Mex flavor that doesn’t dirty every pan in my cupboard.

Another fun twist? Try swapping in carrots, or using leftover mashed potatoes (it won’t be as crispy, but it saves food waste). Go wild with the add-ins — sometimes a handful of shredded cheese sneaks its way in too.

If you’d rather use your oven than stand over a skillet, spread your mix on a lined sheet pan and bake at a high temp till crisp. The shape will be a bit rustic, but the taste stays spot-on.

Common Questions

Q: Do I really have to peel the potatoes?
A: Nope. If you’re in a hurry or like extra texture, leave the peels on.

Q: Can I use frozen grated zucchini?
A: Yes, just thaw and squeeze super well. Extra liquid is not your friend here.

Q: What do I serve these with?
A: Anything. Eggs for brunch, soup for dinner, or by themselves straight from the pan (no judgment).

Q: Why do my pancakes taste bland?
A: Don’t skimp on the salt and pepper — and always taste (carefully) before frying up the whole batch.

Q: Can I double this recipe for a crowd?
A: Go for it! Just fry in batches and keep finished pancakes warm in the oven.

Still Hungry? Try These Next

There you have it — all the tips and tales for Zucchini Potato Pancakes that even the pickiest eaters will devour. They’re not hard, just a little messy, and somehow always gone way too fast. If you want to branch out, try this seriously epic Zucchini Potato Fritters recipe on Olga’s Flavor Factory for another variation. And if you’re zuke-obsessed lately, check out recipe ideas from Best Crunchy Zucchini Chips Recipes to get that crisp fix! Whatever you try next, promise me you’ll let those veggies get golden. Happy crispy snacking, friend!

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