Savory Zucchini and Potato Pancakes

Savory Zucchini and Potato Pancakes are a champ answer to that nagging “what’s for dinner?” moment. If you’ve ever opened your fridge and been greeted by three lonely zucchinis and a few potatoes eyeballing you, trust me, you’re not the only one. Sometimes you just aren’t in the mood for a plain veggie side or—worse yet—something bland and forgettable. You want something crispy, flavorful, and honestly, a little surprising. Oh, and if you’re after more ways to use zucchini, you gotta check out these best crunchy zucchini chips for a snack that basically disappears.

How to Make Zucchini Potato Fritters

First off, don’t let anyone tell you these are hard. They’re not. The hardest part is grating the veggies, and if you’ve got a grater, well, you’re golden. Grab two medium zucchinis and two potatoes. Peel the potatoes (or don’t—your kitchen, your rules) and then grate them all up. Now, here’s where most recipes fail: water control. Squeeze the absolute daylights outta that mixture using a clean dish towel. Like you’re mad at it. Moisture is the enemy of all crispy things.

Throw the squeezed vegetables into a mixing bowl. Add a big handful of chopped green onions or chives because flavor shouldn’t be shy. Crack in two eggs, a fat pinch of salt, some black pepper, and a quarter cup of flour (I usually eyeball it—if it looks too wet, toss in a little more). Mix it like you mean it until it looks, well, kind of gloopy and sticky.

Heat a slick of oil in your pan. Not too much, but enough to give those pancakes a fighting chance at crusty greatness. Drop in big spoonfuls, flatten gently with your spatula, and cook on medium heat until insanely golden. Flip. Repeat. That’s it! The smell is always wild—like you walked into a five-star brunch spot, but in your own house.

Helpful Tips for Making Zucchini Fritters

Now, let’s talk secrets. Zucchini sweats water like crazy—more than you’d think possible for such a polite-looking vegetable. If you skip the squeezing, you’ll end up with soggy pancakes. Gross. I always let the grated mix sit while I prep the other stuff, then squeeze it at the end. Oh, and don’t skip the salt. It isn’t just for taste. It helps drag out moisture, too.

No shame if you use gluten-free flour or add shredded cheese (cheddar, feta, whatever makes you happy). Sometimes I toss in leftover corn or even grated carrot, just to show off a little.

And please, don’t pack the pancakes too big or thick. Smaller is better. Crispier edges, quicker cooking—trust me, it works.

Once, I made a giant one (like, skillet-sized) and it nearly broke into pieces when I tried to flip it. My kid still teases me about that monster fritter fail.

“These turned out so crisp on the outside and tender inside, my whole family begged for seconds. Not a single leftover, even after doubling the batch. They’re officially a dinner staple!”
—Jess from Ohio

More Delicious Zucchini Recipes

Okay, not to veer off track, but zucchini is the real MVP of my kitchen. After making these pancakes, honestly, you’ll be looking for excuses to buy more. Last summer, during my “zucchini phase,” I made Garlic Herb Roasted Potatoes Carrots Zucchini and wow, my neighbor started bringing over her own zucchinis just to get some. That’s how you know it’s good.

If you’re feeling snacky, give the Zucchini Chips a whirl (who knew something green could taste so much like potato chips?). For cozy nights or when you’re bored of the usual, there’s even more to discover, like one-pan taco zucchini skillets. Endless options so you never get bored with this veggie.

Seriously, you gotta branch out. Life’s too short to have boring dinners.

Variations of Zucchini Pancakes

So, unlike some recipes that should never be messed with (I’m looking at you, grandma’s molasses cookies), savory zucchini and potato pancakes practically beg for twists. I’ve tried adding a punch of smoked paprika and it made me rethink my entire seasoning strategy. Chopped dill or parsley works, too, for that fresh-from-the-garden vibe.

Some folks do a sweeter route: a squirt of sriracha or a sprinkle of chili flakes for kick. Or swap in sweet potato for regular potato. Bananas, right? But somehow, it just works. One time, I added a handful of leftover bacon bits. Shocking, I know. Was it rich? Sure. Delicious? Oh, absolutely.

If you’re low-carb living, ditch regular flour for almond or chickpea. Gluten-sensitive? Use oat flour. Just keep tasting until it’s your version of perfect.

Nutritional Benefits of Zucchini

Honestly, the nutrition angle is like a secret bonus level. Zucchini is super low in calories (so you can eat, like, five pancakes and not feel guilty). It’s loaded with vitamin C and a decent amount of fiber, so your stomach actually feels content afterward.

Potatoes add some healthy carbs and a smidge of vitamin B6. The best part? You get some extra hydration from zucchini’s high water content. Perfect for the summer, but honestly, I do this all year round. If you’re feeding picky eaters, just tell them it’s a “crispy veggie pancake.” They’ll be too busy dunking in sour cream to argue.

Serving Suggestions

• Serve with a dollop of sour cream, Greek yogurt, or even cottage cheese for cool creaminess.
• A sprinkle of fresh herbs—dill or parsley—will take it from “meh” to “marvelous.”
• I love them with a dash of hot sauce or alongside a salad for a lighter meal.
• If you’re really fancy, try a poached egg on top. Sounds wild but tastes stunning.

Common Questions

Q: Do I have to peel the zucchini?
Nope! The skin actually adds color and texture. Just wash them well and grate away.

Q: Can I freeze leftover pancakes?
Definitely. Let them cool, slide wax paper between layers, and freeze. Reheat in a pan for best crunch.

Q: What oil works best?
Sunflower, canola, or light olive oil are all great. Avoid butter alone—it burns too quickly.

Q: How do I keep pancakes crisp for serving?
Place on a baking rack in a warm oven after frying, not a plate. That air flow keeps ‘em crisp.

Q: Do I need fancy equipment?
Just a grater and a good frying pan. If you’ve got those, you’re halfway there.

The Best Cozy Dinner (Seriously, Try It Soon!)

Alright, you’ve got the scoop on how to make your own galaxy-class Savory Zucchini and Potato Pancakes. It’s not hard, it’s flexible, and honestly, after one bite you’ll be hooked. Give it a shot—for more inspiration, check out these Zucchini Potato Fritters or see how Olga does it for extra technique ideas. Want to try even more ways to use up your zucchinis? Olga’s Flavor Factory and Make It Dairy Free both have stacks of ideas that pair up perfectly with this recipe. Happy home-cooking—get ready for some genuine family applause.

Print