Description

These Potato Zucchini & Green Herbs Pancakes are crispy on the outside, tender on the inside, and bursting with fresh flavor. Shredded potato gives structure and crispness, while zucchini adds moisture and a mild sweetness. A generous mix of herbs—like dill, parsley, and chives—brightens the pancakes and adds aromatic depth. Perfect as a light lunch, breakfast side, or a vegetarian main dish served with yogurt, sour cream, or a tangy dipping sauce.

Ingredients (Serves 4)

Makes about 10–12 small pancakes

Vegetables

• 2 medium potatoes, peeled and shredded

• 1 medium zucchini, shredded

• ½ medium onion, finely grated or minced

Herbs & Seasoning

• 2–3 tbsp fresh parsley, chopped

• 2 tbsp fresh dill, chopped (optional but recommended)

• 1 tbsp fresh chives or green onions, chopped

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp garlic powder or 1 minced garlic clove

• ¼ tsp smoked paprika (optional)

Binding

• 1 large egg

• 4–6 tbsp flour or breadcrumbs (adjust to achieve workable batter)

For Frying

• Neutral oil (canola, sunflower, or avocado oil)

Instructions

1. Prep the vegetables

• Shred the potatoes and zucchini using a box grater or food processor.

• Place the shredded vegetables into a clean towel or cheesecloth and squeeze out as much liquid as possible (especially the zucchini).

2. Mix the batter

• Transfer the squeezed vegetables into a bowl.

• Add onion, herbs, salt, pepper, garlic powder, and paprika.

• Add the egg and mix.

• Add flour/breadcrumbs a little at a time until the mixture holds together when pressed.

3. Fry the pancakes

• Heat a skillet with 2–3 tbsp oil over medium heat.

• Scoop spoonfuls of the mixture, flattening them slightly into patties.

• Fry for 3–4 minutes per side until golden brown and crisp.

• Place cooked pancakes on a paper towel to remove excess oil.

4. Serve

Serve warm with:

• Greek yogurt or sour cream

• Lemon wedges

• Tzatziki

• Avocado dip

• Fresh salad

Recipe Notes & Tips

✔️ 1. Squeeze vegetables very well

Too much moisture makes the pancakes soggy. The drier the shreds, the crispier the result.

✔️ 2. Choose starchy potatoes

Russet or Yukon Gold help bind naturally and get crisp edges.

✔️ 3. Don’t overcrowd the pan

This prevents steaming and ensures even browning.

✔️ 4. Want them gluten-free?

Use almond flour, chickpea flour, or gluten-free breadcrumbs.

✔️ 5. Want them oil-free?

Bake at 400°F (200°C) for 18–22 minutes, flipping halfway.

✔️ 6. Make-ahead friendly

The batter holds well for 1 hour; cooked pancakes reheat nicely in an oven or air fryer.

Serving Suggestions

• Serve with poached eggs for breakfast

• Pair with a simple cucumber salad

• Add smoked salmon for a more elevated dish

• Serve as a vegetarian appetizer with herb yogurt dip

Estimated Nutritional Info (per pancake)

(Based on 12 pancakes)

Values vary based on oil absorbed and portion size.

Health Benefits

✔️ High in fiber

Potatoes and zucchini support digestion and gut health.

✔️ Rich in antioxidants

Fresh herbs provide vitamins A, C, and phytonutrients.

✔️ Lower in calories

Great for light meals while still feeling satisfying.

✔️ Vegetarian-friendly

Protein boost with egg; can be made vegan with egg substitutes.

✔️ Balanced energy

Carbs + fiber + protein help maintain steady energy levels.

 Q&A About Potato Zucchini & Green Herbs Pancakes

Q1: Can I make these vegan?

Yes—replace the egg with 1 tbsp flaxseed meal + 3 tbsp water or use a commercial egg replacer.

Q2: Can I air fry them?

Absolutely. Spray lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

Q3: What herbs can I substitute?

Basil, cilantro, thyme, tarragon, or mint work well depending on your preference.

Q4: Can I freeze the pancakes?

Yes. Freeze in a single layer, then store in a container. Reheat in a skillet, oven, or air fryer.

Q5: Why are my pancakes falling apart?

Likely too much moisture or not enough flour. Add 1–2 tbsp extra flour or breadcrumbs until firm.