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Zucchini-Potato Pancakes recipe

Don’t try to pin these savory pancakesdown geographically: potatoes, zucchini and onion mix with gritsand eggs, forming a toothsome backdrop for soy sauce and garlic.Sour cream and applesauce provide a grand finish.

Recipe: Zucchini-Potato Pancakes

3/4 cup grits
3 large eggs, beaten
2 small zucchini, grated
2 potatoes, peeled and grated
1/2 medium onion, grated
1/2 cup freshly grated Parmesan cheese
1 tablespoon all-purpose flour
2 teaspoons soy sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
1/2 cup sour cream
1/2 cup applesauce

  • Cook grits according to package directions;remove from heat. While still warm, add eggs and beat well.
  • Add zucchini, potatoes, onion and Parmesancheese; stir to combine. Stir in flour, soy sauce, salt, pepperand garlic powder; set aside.
  • Heat oil in a non-stick skillet over mediumheat. Ladle several tablespoonfuls of batter onto skillet; cookuntil pancake turns crisp and golden brown, turning once. Removefrom skillet and keep warm. Repeat process with remaining pancakes.Serve with sour cream and applesauce.

    Makes 6 servings.

    How To Make Zucchini Pancakes – Quick, Healthy Recipe

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  • Comments



    Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.


    While I don t begrudge you the ability to buy organic and local; you are out of touch to think that habit is economically feasible for many others. Tweet You are probably asking yourself what Alice Waters  and my featured recipe for potato zucchini pancakes have in common, correct?


    I would love to meet Alice Waters, she s one of my heros! These zucchini pancakes look delicious!

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