Mashed Potato Zucchini Pancakes: Deliciously Crispy Recipe

When I think about cozy family dinners, one dish that always brings a smile to my face is mashed potato zucchini pancakes. These delightful pancakes remind me of my grandmother’s kitchen, where she would whip up meals that were not only delicious but also filled with love and warmth. The combination of potatoes and zucchini creates a perfect balance of flavors, making it a comforting dish that pleases everyone at the table.

Growing up, I cherished the weekends spent at my grandmother’s house. Her mashed potato zucchini pancakes were a staple at her breakfast table, and the aroma of them frying in the pan was enough to wake anyone up with a sense of anticipation. Even now, every time I make these pancakes, I’m transported back to those mornings filled with laughter and the joy of being surrounded by family.

The magic of mashed potato zucchini pancakes lies in their simplicity. With just a few ingredients, you can create a dish that’s both satisfying and nourishing. The key is to use fresh, quality ingredients to ensure each bite is bursting with flavor. Today, I’m excited to share this beloved recipe with you, hoping it brings the same joy and connection to your table as it has to mine.

At GrandMmaDelights, we believe in the art of home cooking and the magic it brings to gatherings. Our mashed potato zucchini pancakes are a testament to that belief. They are easy to prepare, yet they carry a rich, comforting flavor profile that makes them a favorite in any household. Let’s dive into the details of making this delightful dish.

Mashed Potato Zucchini Pancakes

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• Author: Emma
• Total Time: 25 minutes
• Yield: 6–8 servings 1x

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Description

Discover how to make delicious mashed potato zucchini pancakes with a crispy exterior and soft interior. Perfect for breakfast or as a savory side dish!

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Ingredients

Scale 1x2x3x

• 1 – 1 1/2 lb (680 g) s zucchini (about 2 medium zucchini)
• 1 large potato (preferably yellow/gold potato)
• 1 small onion
• 2 eggs (beaten)
• 1/4 cup (60 ml) all-purpose flour
• 1 teaspoon (5 ml) salt (1/2 teaspoon (3 ml) ground black pepper)
• 1/4 – 1/3 cup (80 ml) oil (for pan frying (sunflower, grapeseed, avocado, olive oil, etc.)

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Instructions

1. Shred the zucchini using the larger side of a box grater. Sprinkle ¾ teaspoon of salt over the zucchini, then place it in a fine mesh strainer to allow excess moisture to drain while you prepare the other components.
2. In a spacious mixing bowl, finely grate the potato and onion using the smaller side of the box grater. Incorporate the beaten eggs, flour, the remaining ¼ teaspoon of salt, and ground black pepper.
3. Stir everything together until well blended. Press out as much moisture as you can from the zucchini and discard the liquid. Add the zucchini to the batter and mix thoroughly.
4. Pour 1 – 2 tablespoons of oil into a nonstick frying pan and heat over medium until it starts to shimmer. Drop spoonfuls of the batter into the pan, using the back of the spoon to spread them into flat rounds. Cook each side for approximately 3 minutes, until they achieve a golden hue.
5. Place the cooked pancakes on a plate lined with paper towels to soak up any excess oil. Repeat the frying process with the remaining batter.
6. Enjoy the pancakes warm, accompanied by a side of sour cream.

Notes

• Allow shredded zucchini to rest for 10 minutes to release moisture for crispier pancakesnUse a towel to thoroughly squeeze out zucchini liquid for ideal texturenEnsure finely grated potato and onion for smoother, uniform batter

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Française

Nutrition

• Calories: 250
• Fat: 12g
• Protein: 20g

Keywords: zucchini fritters recipe, crispy skillet fritters, potato zucchini pancakes, grated vegetable fritters, homemade zucchini patties, pan-fried fritters

Creating Delicious Mashed Potato Zucchini Pancakes

Fundamentals

Mashed potato zucchini pancakes are a fusion of savory flavors, combining the hearty texture of potatoes with the fresh, subtle taste of zucchini. This dish is not only versatile but also a fantastic way to use up those extra zucchinis in your fridge. The foundation of this recipe is straightforward, focusing on the natural goodness of the ingredients.

The star ingredients are zucchini and potatoes, complemented by a hint of onion to enhance the overall flavor. The eggs act as a binding agent, ensuring your pancakes hold together beautifully, while the flour adds structure. A touch of salt and pepper brings all these flavors together, creating a harmonious balance that delights the palate.

Preparation/Setup

Begin by shredding the zucchini using the larger side of a box grater. It’s important to sprinkle salt over the shredded zucchini to draw out excess moisture. Allow it to sit in a fine mesh strainer while you prepare the rest of the ingredients. This step is crucial for achieving the perfect texture in your pancakes.

In a mixing bowl, finely grate the potato and onion using the smaller side of the box grater. Combine the beaten eggs, flour, remaining salt, and pepper, mixing until well blended. The mixture should have a cohesive texture, ready to welcome the drained zucchini.

Once the zucchini is thoroughly drained, press out any remaining moisture and add it to the bowl. Mix everything together until you have a uniform batter. This ensures that every pancake is packed with flavor and that each ingredient is evenly distributed.

Mastering the Art of Zucchini Potato Pancakes

Technique

To achieve perfectly crispy and golden mashed potato zucchini pancakes, the frying technique is key. Heat your chosen oil in a nonstick frying pan over medium heat. The oil should shimmer, indicating it’s the right temperature for frying. This step ensures that the pancakes cook evenly and develop a crispy exterior.

Drop spoonfuls of batter into the pan, using the back of the spoon to flatten them into rounds. Cook each side for about three minutes, or until they reach a beautiful golden color. This method guarantees that each pancake is cooked through and has that irresistible crispy edge.

Tips/Tricks

To prevent the pancakes from becoming too oily, place them on a plate lined with paper towels after frying. This step absorbs any excess oil, ensuring your pancakes stay light and crisp. Also, maintaining a consistent heat is crucial for frying. Too hot, and the pancakes might burn; too low, and they could turn soggy.

For those who love experimenting with flavors, consider adding herbs like dill or parsley to the batter. These herbs can elevate the taste, adding a fresh twist to the classic recipe. The beauty of these pancakes is their adaptability, allowing you to tailor them to your personal taste preferences.

Perfecting Your Pancakes Every Time

Perfecting Results

Achieving the perfect mashed potato zucchini pancakes requires attention to detail. One common issue is excess moisture, which can lead to soggy pancakes. Ensure you thoroughly drain and press out moisture from the zucchini. This step is critical for achieving the desired texture.

Another tip is to taste the batter before frying. Adjust the seasoning if necessary, as the right amount of salt and pepper can make a significant difference in flavor. Remember, the batter should hold together well and not be too wet. If needed, add a bit more flour to achieve the perfect consistency.

Troubleshooting/Variations

If your pancakes are too soft or fall apart, it’s often due to excess moisture or not enough flour. Adjust these components as needed. For those looking to add protein, consider mixing in some grated cheese or even chopped cooked chicken for a heartier version.

For a creative twist, try incorporating different vegetables like carrots or sweet potatoes. These variations not only add color but also introduce new flavors, making each batch of pancakes unique. The key is to keep the balance between ingredients, ensuring the pancakes maintain their structure and taste.

Serving and Storing Your Pancakes

Serving/Presentation

Mashed potato zucchini pancakes are best served warm, straight from the pan. They make a delightful addition to any meal, whether it’s breakfast, lunch, or dinner. Pair them with a dollop of sour cream or Greek yogurt for a refreshing contrast to their savory flavor.

For a complete meal, consider serving these pancakes alongside a fresh salad or a bowl of garlic herb roasted potatoes, carrots, and zucchini. This combination not only complements the flavors but also provides a wholesome, satisfying meal that’s sure to please.

Pairings/Storage

These pancakes pair beautifully with a variety of dishes. For a luxurious touch, serve them with beef tips and mushroom gravy over garlic mashed potatoes. The rich flavors of the gravy enhance the pancakes, creating a meal that’s both comforting and indulgent.

Store any leftover pancakes in an airtight container in the refrigerator. They usually stay fresh for up to three days. Reheat them in a skillet or oven to retain their crispiness. Avoid microwaving, as it can make them soggy.

Conclusion

Mashed potato zucchini pancakes offer a delightful blend of flavors and textures, making them a favorite for any occasion. The simple ingredients come together beautifully, creating a dish that’s both comforting and satisfying. Whether served alone or paired with a rich dish, they bring warmth to every meal.

These pancakes are a testament to the power of home cooking, where simple ingredients transform into something truly special. Their versatility allows for endless variations, ensuring they never become boring. Perfect for any meal, they are a delicious reminder of the joy of cooking and sharing food with loved ones.

With a few simple steps and some creativity, you can master the art of mashed potato zucchini pancakes. Whether you’re a seasoned cook or a beginner, this recipe is an excellent addition to your culinary repertoire, promising smiles with every bite.

FAQs – Mashed Potato Zucchini Pancakes