Zucchini and Potato Pancakes

by Erica Dinho on February 28, 2012

Zucchini and potato pancakes

Hola everyone,

Today I am sharing my third post for the“Joy the Baker Cookbook Spotlight and Cook-Off”. Heather from Girlichef is hosting the event and chose the recipes for the first two weeks. If you missed those recipes, here’s the first one for Chocolate Fudge Brownies with Chocolate Buttercream Frosting and the second recipe for Mini Chamomile Cakes with Honey Frosting.

This, the third week, we were able to choose our own recipe and I decided to make Zucchini and Potato Pancakes, as I wanted to try something savory from the book. These little pancakes are extremely versatile. They make for a wonderful side dish, a vegetarian appetizer or tasty addition to any brunch. My kids and husband loved them and I wouldn’t change a thing with this recipe. It’s one that will be made often in my kitchen!

Consider these zucchini and potato pancakes for your Easter brunch party.

Buen provecho!

Zucchini and potato pancakes by Joy

Joy’s the Baker’s Zucchini and Potato Pancakes Recipe:



  • 4 tablespoons olive oil
  • 1/4 cup finely diced yellow onion
  • 1 garlic clove, minced
  • 2 cups grated zucchini
  • 2 cups peeled and grated potato
  • 1 teaspoon salt
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Sour creme or creme fraiche, for serving
  • Paprika and ground cumin for dusting


Place a medium-sized sauté pan over medium heat. Heat 2 tablespoons of the olive oil and add onions. Cook onion until it is translucent, the add garlic. Cook for 1 more minute. Place onions and garlic in a small bowl.

Place zucchini and potato along with 1/2 teaspoon of the salt in a colander over a medium bowl. Let sit for 10 minutes, then press down with a clean towel, squeezing out excess of water.

In a medium bowl, whisk eggs. Whisk in the flour, baking powder, and remaining 1/2 teaspoon of salt. Add the cooked onions and garlic, zucchini, and potato, and stir together until well combined.

Place a rack in the upper third of the oven and preheat to 200 degrees F. The oven will keep the pancakes warm as they are being cooked in batches.

In the medium sauté pan used to cook the onions, heat to tablespoons olive oil over medium heat. When oil is heated, drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about 2 minutes, or until golden brown around the edges. Flip and cook for another 2 minutes or until golden.

Place on a plate and keep warm in the oven until ready to serve.

Serve with sour cream or créme fraiche and a dusting of paprika and ground cumin. These pancakes are best served immediately, though they can be cooked up and kept in an airtight container in the refrigerator. Reheat in a lightly greased sauté pan the following day.

*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

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{ 17 comments… read them below or add one }

1 Heather @girlichef February 28, 2012 at 10:14 AM

Mmmmm….awesome choice! I love the flecks of green and the spice-speckled crema on top. These sound absolutely delicious.


2 Mary February 28, 2012 at 10:18 AM

These look SO good – I love zucchini pancakes and your recipe sounds delicious!
Mary x


3 Sue/the view from great island February 28, 2012 at 10:58 AM

I could eat a whole plate of these for dinner—that creme fraiche topping looks so great against the crispy fritters!


4 Belinda @zomppa February 28, 2012 at 12:40 PM

My kind of crispy goodness!


5 Cathy at Wives with Knives February 28, 2012 at 1:00 PM

Yum, I knew this recipe would be a good one. Everything in Joy’s book has been delicious. I’m be trying this soon.


6 Juliana February 28, 2012 at 5:19 PM

Erica, these little pancakes of zucchini and potato look great…like the way you prepared with onion and garlic…so tasty and so pretty.
Hope you are having a wonderful week :)


7 Ben February 28, 2012 at 7:08 PM

They do look very good. And I love the fact that they’re baked. yum!


8 5 Star Foodie February 28, 2012 at 9:29 PM

These look really yummy – I like the dusting of cumin and paprika on top!


9 Michelle February 28, 2012 at 10:09 PM

I tried these, too, and thought they were fantastic. They may be the best recipe I’ve tried from Joy’s book so far. Great pictures–love the way you “dressed” the pancakes.


10 Jeannie February 29, 2012 at 10:17 AM

I love the look of these pancakes, sounds so delicious too!


11 nicole February 29, 2012 at 11:57 AM

hey erica, i have made something similar to these before, but these were better! my 1 and 2 year old liked them with applesauce, and my 4yr old wanted pink sauce, but my hubby and i ate them how you did… que riccccoooooo!!!!!!


12 Lauren at Keep It Sweet February 29, 2012 at 4:21 PM

Glad to know you liked these, I’ll definitely be trying them at some point!


13 nammi February 29, 2012 at 11:12 PM

yumm, great way to feed kids


14 Joanne March 1, 2012 at 7:37 AM

Somehow I can’t remember ever seeing these in the book…so weird! But they sound absolutely delicious!


15 Chris March 4, 2012 at 9:48 AM

I look forward to trying these this summer when zucchini floods the local markets. Nice one Erica.


16 Jenn @LeftoverQueen March 7, 2012 at 12:30 PM

These look so yummy! I am going to have to make some soon!


17 Lisa Araiza August 10, 2014 at 12:54 PM

These are easy & delicious..just made them for breakfast. Little ones like em with applesauce!


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