Potato Pancakes Recipe

Name: Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 idaho potatoes, peeled; 1 zucchini, unpeeled; 1 onion, minced; 1 garlic clove, minced; 1 tablespoon minced fresh parsley; pepper; 1 egg; 1/2 cup dry breadcrumbs or 1/2 cup matzo meal; nonstick cooking spray; 1 tablespoon olive oil

Servings: persons

2 idaho potatoes, peeled
1 zucchini, unpeeled
1 onion, minced
1 garlic clove, minced
1 tablespoon minced fresh parsley
pepper
1 egg
1/2 cup dry breadcrumbs or 1/2 cup matzo meal
nonstick cooking spray
1 tablespoon olive oil

1
Grate the potato and zucchini. Drain any accumulated liquid, or the potatoes will turn green.
2
Grate the onion.
3
Combine the potatoes, zucchini, onion, garlic and pepper in a bowl.
4
Add the egg and bread crumbs or matzo meal. Mix well.
5
Preheat the oven to 300 degrees F.
6
Spray a skillet with nonstick cooking spray.
7
Heat the oil in the skillet over medium-high heat.
8
Add 1/4 cup portions of the potato mixture. Flatten lightly going for a more rustic shape. Don't overcrowd pan.
9
Cook for about 1-2 minutes on one side, turn, and cook on the other side for 1 minutes until golden brown.
10
Transfer cooked cakes to the oven to keep warm.
11
Repeat until all the mixture is used.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 idaho potatoes, peeled, 1 zucchini, unpeeled, 1 onion, minced, 1 garlic clove, minced, and more.

Yes, Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Pancakes

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