Zucchini Potato Pancake Recipe

Zucchini Potato Pancake Recipe

One year ago: strawberry rhubarb crumble

Zucchini potato pancakes?  Yup, my hubby was wincing when he heard those three words together.  But I had faith that he and the kid would actually eat these.  It tastes much like potato pancakes kicked up a notch.  If you’ve got a bumper crop of zucchinis like I do, and have made all the chocolate zucchini bread and ratatouille you can stand, give this awesome recipe a try.  The lemon zest and dill gives this dish a pop of flavor you don’t normally expect from sometimes flavorless potato pancakes.

The secret to a crispy outer crust is to squeeze as much of the liquid out of the zucchini and potato mixture.  Then gently pat down on the zucchini potato pancakes with a spatula while frying in order to get a good crust.

I used my zucchinis and potatoes from my On The Vine CSA produce box and free-range eggs from Circle Key Farms from North Scottsdale Farmers Market.

The verdict –  I was right, hubby and kid ate these up in no time.  You can serve these with cugurt (cucumber yogurt with dill and mint) or even yogurt and applesauce.


Zucchini Pancakes





Foodie - Zucchini Pancakes



Adapted from The Food 52 Cookbook (July 23, 2009)

  • Prep Time : 30 minutes
  • Cook Time : 15 minutes
  • Yield : 4-6


  • zucchini – 2 cups, grated
  • potato – small, grated
  • salt – 2 T
  • egg – 1
  • dill weed, dried – 1 tsp
  • lemon zest – 1 tsp
  • unsalted butter – 1 T, more for pan
  • plain yogurt – 1/4 cup, optional


  1. Place shredded zucchini and potato in a colander, and add salt, which pulls the moisture out. Allow to sit for at least 30 minutes.
  2. In the mean time, mix egg, dill, lemon zest together in a small bowl.
  3. Squeeze the zucchini and potato mixture in the colander to release more liquid.  Roll and twist in a towel or cheesecloth to remove as much liquid as possible.
  4. Combine the zucchini mixture and egg mixture in a bowl, and mix well.
  5. Place frying pan on medium high heat, and add butter.
  6. Mold zucchini mixture into patties with your hand, and fry two at a time in the frying pan.
  7. Gently push down the pancakes with a spatula, trying to make it as flat as possible.  This will result in a crispy crust.  Flip when crispy brown.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)