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Crispy Potato Zucchini Pancakes

Crispy Potato Zucchini Pancakes

These golden potato zucchini pancakes are crisp at the edges, tender in the center, and seasoned with onion, garlic, and fresh dill. Serve them with sour cream or applesauce for a satisfying lunch, dinner, or snack.

Prep: 25 min · Cook: 25 min · Total: 50 min · Serves: 4

Ingredients

  • 1.25 tsp kosher salt (divided)
  • 2 cloves garlic (grated)
  • 2 large large eggs (lightly beaten)
  • 2 medium zucchini (trimmed)
  • 0.5 cup sour cream (for serving)
  • 0.33 cup all-purpose flour
  • 0.5 tsp black pepper (freshly ground)
  • 1.5 lb russet potatoes (peeled)
  • 0.5 tsp baking powder
  • 2 tbsp fresh dill (chopped)
  • 4 wedges lemon wedges (for serving)
  • 0.33 cup neutral oil (for frying)
  • 0.5 medium yellow onion (peeled)

Instructions

  1. Fit a box grater over a large bowl and grate 1.5 lb peeled russet potatoes, 2 medium trimmed zucchini, and 0.5 medium peeled yellow onion on the large holes, working steadily for 8-10 minutes until the vegetables are evenly shredded.
  2. Sprinkle the shredded vegetables with 0.75 tsp kosher salt, toss them with clean hands in the bowl, and let them stand at room temperature for 10 minutes until they look glossy and release liquid.
  3. Transfer the salted vegetables to a clean kitchen towel set over the sink, gather the towel tightly, and squeeze firmly for 2-3 minutes until the mixture feels much drier and at least 0.5 cup liquid has been removed.
  4. Place the squeezed vegetables in a dry large mixing bowl and separate any clumps with a fork for about 1 minute so the batter mixes evenly.
  5. Add 2 lightly beaten large eggs, 0.33 cup all-purpose flour, 2 tbsp chopped fresh dill, 2 grated garlic cloves, the remaining 0.5 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp baking powder to the bowl, then stir with a silicone spatula for 1-2 minutes until no dry flour remains and the mixture holds together when pressed.
  6. Line a rimmed baking sheet with paper towels and set a wire rack nearby; place a 12-inch cast-iron or heavy nonstick skillet over medium heat for 2 minutes until the surface is evenly hot.
  7. Add 2 tbsp neutral oil to the hot skillet and heat for about 1 minute until the oil shimmers but does not smoke.
  8. Scoop 0.25-cup portions of batter into the skillet, leaving at least 1 inch between each pancake, and flatten each portion with a spatula into a 3-inch round about 0.5 inch thick.
  9. Cook the pancakes over medium heat for 3-4 minutes on the first side until the bottoms are deep golden brown, the edges look crisp, and the centers begin to look set.
  10. Flip the pancakes with a thin spatula and cook for 3-4 minutes on the second side until both sides are crisp and the centers are hot and fully set; if checked with an instant-read thermometer, the egg-based centers should reach 160°F (71°C).
  11. Transfer the cooked pancakes to the paper towel-lined baking sheet and let them drain for 1 minute, then move them to the wire rack so they stay crisp while you cook the remaining batter.
  12. Repeat with the remaining batter in batches, adding 1-2 tbsp neutral oil as needed and letting it shimmer for about 30 seconds before each batch; adjust the heat between medium and medium-low if the pancakes brown faster than the centers set.
  13. Let the finished pancakes rest on the wire rack for 3 minutes so the crust firms, then serve them warm with 0.5 cup sour cream and 4 lemon wedges.

Nutrition (per serving)

  • Calories: 356
  • Protein: 9 g
  • Fat: 22 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 832 mg

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