UA Cooperative Extension
Crispy Zucchini-Potato Pancakes
Crispy Zucchini-Potato Pancakes

Crispy Zucchini-Potato Pancakes

  ,

April 17, 2021

  • Yields: 6 servings (Two 3-inch fritters per serving)

Ingredients

2 cups potato, grated (about 2-3 red potatoes or 1 large russet)

1 cup zucchini, grated (about 1 medium zucchini)

2 large egg

⅓ cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cumin powder

2 tablespoons vegetable oil

Directions

1.Wash hands with soap and warm water. Wash produce well and grate as directed.

2.In a large bowl, crack eggs and whisk well. Fold grated vegetables into egg mixture.

3.In a small bowl, combine all dry ingredients. Fold dry ingredients into egg and vegetable mixture.

4.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of vegetable mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.

5.Reduce heat to medium and cook until golden, about 1½ minutes on each side.

6.Transfer pancakes with spatula to paper towels to drain.

7.Repeat with remaining mixture. Serve warm and enjoy!

00:00

Nutrition Facts

Serving Size2 fritters
Calories150
Sodium415mg
Iron1mg
Protein5g
Cholesterol62mg
Sugar1g
Total Fat7g
Saturated Fat1g
Folate37mcg
Calcium27mg
Percent calories from fat42%
Total Carbohydrates18g
Dietary Fiber1g