Zuchinni & Potato Pancakes with text

Zuchinni & Potato Pancakes

Dinner Vegetarian

Zuchinni & Potato Pancakes are crisp, light, and simple to make. Fry some up for Hanukkah, Christmas, or just Tuesday. It’s gonna be awesome.

Zuchinni & Potato Pancakes with text

I’m embarrassed to admit that most of what I know about Jewish culture I’ve learned from TV, movies, and books. Pop culture has taught me that Jewish people are family-oriented, and they love to gather around a table with too much food. I’m very in favor of this. Can I please come over?

We tried out these Zuchinni & Potato Pancakes from the Joy the Baker Cookbook, and Geoff loved them. I knew early December, with Hanukkah kicking off tomorrow, would be the perfect time to share them. I know the basics of the Hanukkah story, but for sure the best thing about this holiday has to be that all the food is fried.

Zuchinni & Potato Pancakes with sour cream and green onions

How to make Zuchinni & Potato Pancakes

To make these crispy little guys, you start by grating a potato and a zuchinni (or courgette) until you have about two cups of each. Transfer this to a collander over a bowl or in the sink, sprinkle on some salt, and let some of the water drain away while you get on with it.

Sautee some onions and garlic until soft, then let those hang out to cool a bit. Then we’re going to whisk together some eggs, flour, baking powder and salt. Add your onions, and garlic. Give your grated zuchinni and potato a good squeeze to try to remove any excess water still hanging around, then add that to the bowl as well, and fold it all together.

Then all that’s left to do is scoop about a tablespoon at a time into a hot skillet with plenty of oil. Let them cook about two minutes per side until golden and slightly puffed. Stash them in a warm oven to keep them warm while you finish pancaking.

Serve these with a dollop of sour cream and a sprinkling of paprika and ground cumin. Breakfast, lunch, dinner, or party snack, they’re definitely awesome.

Zuchinni & Potato Pancakes on a plate

We make the world whatever we want it to be. I want mine to be filled with joy, love, and lots of good food. Zuchinni & Potato Pancakes are a great place to start.

P.S. If you’re looking for legit Hanukkah food I know Molly Yeh will have you covered. I am 100% just an appreciator and in no way an authority on Jewish food. But she knows.

Looking for more awesome holiday recipes? Try this Chestnut Soup.

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Zuchinni & Potato Pancakes

Zuchinni & Potato Pancakes with sour cream and green onions

Zuchinni & Potato Pancakes are crisp, light, and simple to make. Fry some up for Hanukkah, Christmas, or just Tuesday. It’s gonna be awesome.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 pieces 1x
  • Category: Dinner
  • Method: Fried
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups grated zuchinni aka courgette
  • 2 cups peeled and grated potato
  • 1 teaspoon salt, divided
  • 4 tablespoons olive oil, divided
  • 1/2 onion, finely chopped
  • 1 garlic clove, minced
  • 2 eggs
  • 1/3 cup all-purpose or plain flour
  • 1/2 teaspoon baking powder
  • Sour cream for topping
  • Paprika and ground cumin for sprinkling

Instructions

  1. Start by grating your zuchinni and potatoes. Add your shreds to a collander and place that over a bowl or in the sink. Sprinkle on half a teaspoon salt, and give it a bit of a toss. Let this hang out for at least 10 minutes while you get on with the rest.
  2. Put a skilled over medium heat and add two tablespoons of olive oil. Cook the onion, stirring occasionally, until translucent, then add the garlic and cook, stirring again, for about another minute until the garlic becomes fragrant. Turn off the heat and set this aside.
  3. In a mixing bowl, whisk your eggs, then add in the flour, baking soda, and remaining 1/2 salt. Whisk to combine. Then add the onion, garlic, zuchinni, and potato. Stir this all together to combine.
  4. Back over in your skillet, heat your other two tablespoons of oil over medium heat. Use a spoon or a cookie scoop to drop the batter into your skillet. You can use the spoon to flatten out your scoops just a little bit. Cook them for about two minutes on each side, or until they’re golden brown.
  5. If these aren’t going on to a plate immediately, transfer them to a wire rack over baking sheet in a low oven while you continue to make your pancakes.
  6. When you’re ready to eat, serve them with a dollop of sour cream, and a sprinkling of paprika and cumin.

Keywords: Zuchinni, Potato

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