Description
Crispy zucchini potato pancakes made with grated zucchini, potatoes, and onions, pan fried until golden brown and delicious.
Ingredients
Scale
- 1 medium zucchini
- 2 medium potatoes, peeled
- 1 small onion
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup cooking oil
Instructions
- Grate zucchini, potatoes, and onion.
- Squeeze excess liquid from vegetables using paper towels or a kitchen towel.
- Combine vegetables with egg, flour, salt, garlic powder, and pepper.
- Heat oil in a skillet over medium heat.
- Drop 1/4 cup portions of batter into the skillet and flatten gently.
- Cook 2 to 3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate.
- Repeat with remaining batter and serve warm.
Notes
- Squeeze excess liquid thoroughly for crispy pancakes.
- Use only enough oil to prevent sticking.
- Store leftovers in the refrigerator for 3 to 4 days.
- Reheat in a skillet or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 88
- Sugar: 1
- Sodium: 160
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0.01
- Carbohydrates: 14
- Fiber: 2
- Protein: 3
- Cholesterol: 23