Zucchini-Potato Pancakes Recipe

Name: Zucchini-Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. milk; 1 egg; 1/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. pepper; 1 clove garlic, finely chopped; 2 c. shredded potatoes (half a 20 oz. refrigerated pkg.); 8 oz. zucchini, shredded; 1 small onion, finely chopped; 2 Tbsp. grated Parmesan cheese; 3 Tbsp. vegetable oil

Servings: persons

1/4 c. milk
1 egg
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, finely chopped
2 c. shredded potatoes (half a 20 oz. refrigerated pkg.)
8 oz. zucchini, shredded
1 small onion, finely chopped
2 Tbsp. grated Parmesan cheese
3 Tbsp. vegetable oil

1
Whisk together milk and egg in medium size bowl.
2
Add the flour, baking powder, salt, pepper and garlic.
3
Whisk until smooth. Stir in the potatoes, zucchini, onion and cheese.
4
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Using 1/4 cup for each pancake, cook until browned on underside, about 3 minutes.
5
Turn pancake over.
6
Reduce heat to medium-low; cook 5 minutes until cooked through.
7
Keep warm on plate.
8
Repeat. Makes 4 servings or 12 pancakes.

341

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 12 ingredients. The key ingredients include: 1/4 c. milk, 1 egg, 1/4 c. all-purpose flour, 1/2 tsp. baking powder, and more.

Yes, Zucchini-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.

Zucchini-Potato Pancakes

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