Zucchini & Potato Herb Pancakes are a delicious and wholesome dish perfect for any meal of the day. These pancakes combine the freshness of zucchini with the heartiness of potatoes, creating a tasty treat that is sure to please everyone at the table. With a blend of herbs and simple ingredients, they are easy to make and introduce a burst of flavor to your plate.
Why Make This Recipe
Making Zucchini & Potato Herb Pancakes is a fantastic way to enjoy vegetables in a fun and versatile form. Whether you’re looking for a hearty breakfast, a light lunch, or a quick dinner option, these pancakes fit the bill. They are also a great way to use up any excess zucchini or potatoes you may have at home. Plus, they are easily customizable for different tastes, making them a family favorite.
How to Make Zucchini & Potato Herb Pancakes
Ingredients:
- 1 zucchini (grated)
- 1 potato (grated)
- 3 eggs
- 300 ml milk
- 140 g flour (about 1 cup)
- 1 tsp baking powder
- Salt (to taste)
- A handful of spring onions (finely chopped)
- A few sprigs of parsley (finely chopped)
- Oil for cooking (vegetable or olive)
Directions:
- Prep the vegetables: Grate the zucchini and potato. Place them in a clean towel or cheesecloth and squeeze out as much liquid as possible.
- Make the batter: In a large bowl, whisk the eggs and milk together. Gradually add the flour and baking powder, whisking until the mixture is smooth.
- Combine ingredients: Stir in the grated zucchini and potato, then add the chopped spring onions, parsley, and salt.
- Cook the pancakes: Heat a non-stick skillet over medium heat and brush it with a little oil. Pour a ladleful of batter into the pan and spread gently. Cook for 2–3 minutes on each side, or until golden and cooked through.
- Serve: Stack on a plate and serve warm! These pancakes are great with sour cream, a yogurt dip, or cheese on top.
How to Serve Zucchini & Potato Herb Pancakes
Serve your pancakes warm, stacked high on a plate. They can be topped with sour cream, fresh yogurt, or a sprinkle of cheese for extra flavor. These pancakes also work well alongside a fresh salad or as a side dish for larger meals.
How to Store Zucchini & Potato Herb Pancakes
If you have leftovers, store the pancakes in an airtight container in the refrigerator. They can be kept for about 2-3 days. To reheat, simply pop them in a skillet for a few minutes on each side or warm them in the microwave.
Tips to Make Zucchini & Potato Herb Pancakes
- For an even crispier pancake, make sure to squeeze out as much liquid from the grated vegetables as possible.
- Adjust the herbs and seasonings to your taste. You can add things like garlic powder, cumin, or different fresh herbs.
- If you want to make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Variation
Feel free to switch up the vegetables! You can add grated carrots, or even some finely chopped bell peppers for extra color and flavor. Experimenting with different cheeses, like feta or cheddar, can also give a unique twist to the pancakes.
FAQs
Q: Can I freeze Zucchini & Potato Herb Pancakes?
A: Yes! Once cooked and cooled, you can freeze the pancakes in a single layer. Once they are frozen solid, transfer them to a freezer bag. They can be reheated straight from the freezer.
Q: Can I make the batter ahead of time?
A: It’s best to use the batter immediately for the best texture. If you have to prepare it ahead, store it in the fridge and use within a few hours.
Q: What can I serve with these pancakes?
A: These pancakes are very versatile and can be served with various dips like sour cream, yogurt, or even a spicy salsa. They can also be paired with eggs or a salad for a more filling meal.
