Recipe for: Green Potato Pancakes with Zucchini - photo 1
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Recipe for: Green Potato Pancakes with Zucchini

Pikantne Vegetarian Dishes Snacks 30 min Easy 6 wyświetleń ~7.88 PLN - (0)
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Description

Delicate, green potato pancakes with the addition of fresh zucchini — a light variation on traditional potato pancakes. The zucchini adds moisture to the mixture and a fresh, slightly sweet-herb flavor, making the pancakes lighter than the classic ones. This is a quick, spring snack or a side dish for a light salad; they pair wonderfully with sour cream, natural yogurt, or a herb dip. Visually, they have golden edges and a greenish interior with visible shreds of zucchini and dill, making them appealing on the plate during family gatherings and parties. The recipe is simple, suitable for beginners, and can be easily modified (e.g., a gluten-free version with millet flour).

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 4 szt. (~600 g)
  • Zucchini 1.2 szt. (~300 g)
  • Chicken egg 1 szt. (~60 g)
  • Wheat flour 50 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 60 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 0.8 pęczek (~15 g)
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~7.88 PLN (1.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the vegetables and tools. Wash the potatoes and zucchini under running water. Peel the potatoes, and you can leave the zucchini with the skin (if the skin is thin). Prepare a large bowl, a coarse grater, a cloth or cheesecloth for squeezing, a bowl for the potato starch, and a fine grater or knife for the onion and garlic.

Ingredients: Zucchini
Use a grater with large holes for the potatoes; if you don't have a grater, use a food processor with a shredding disc. Prepare a cheap bowl for the juice from the grated vegetables.
2

Grate the potatoes and zucchini on a coarse grater. First, grate the peeled potatoes directly into a large bowl or onto a clean cutting board. Then, grate the zucchini and immediately transfer it to the same bowl. Try to achieve even, long shreds.

Ingredients: Zucchini
If the mixture seems difficult to grate, gently press the vegetables against the grater, but do not grate too aggressively — this will help you avoid a puree. Be careful with your fingers.
3

Squeeze out the excess liquid from the grated vegetables. Transfer the grated mixture to a linen cloth or cheesecloth, fold it, and squeeze it tightly into a bowl until you extract as much water as possible. You can let the remaining potato starch (the whitish liquid) sit for 1-2 minutes until it settles, and then pour off the water, leaving the starch at the bottom — this is a natural thickener.

Ingredients: Zucchini
Well-drained mixture gives crispy pancakes. If you don't have a cloth, use a sieve and a spoon to squeeze out the excess.
4

Prepare the batter for the pancakes. To the drained mixture, add one beaten egg, finely grated onion, pressed garlic, flour, salt, and pepper. Mix with a wooden spoon or spatula until the ingredients are combined; the mixture should be thick but not dry — if it is too runny, add an extra tablespoon of flour, one tablespoon at a time.

Ingredients: Wheat flour, Onion, Garlic, Salt, Black pepper
Use a large bowl. If the mixture is too runny after mixing, gradually add flour. Try a little of the raw mixture (without raw egg) to season, but generally season before frying.

Frying

5

Heat a skillet over medium-high heat. Pour 1-2 tablespoons of canola oil into the skillet and spread it across the surface. Wait 1-2 minutes until the oil is hot (slightly shimmering) but not smoking.

Ingredients: Rapeseed oil
The best pan is 24-28 cm in diameter. Use a non-stick or cast iron pan; if the oil starts to smoke, reduce the heat.
6

Scoop portions of the batter onto a heated skillet. Using a tablespoon, place portions with a diameter of 6–8 cm, gently flattening the top with a spoon or spatula to create a thin pancake. Fry for 3-4 minutes on each side until golden and crispy. Flip the pancakes with a spatula when the edges turn golden and firm.

Ingredients: Rapeseed oil, Zucchini, Wheat flour
Do not overcrowd the pan — fry in batches (3–4 pancakes at a time). Use a spatula for easy flipping. If the pancakes fall apart, the mixture is too wet — add 1 tablespoon of flour.
7

Drain the pancakes after frying. Transfer the fried pancakes to a plate lined with paper towels to absorb excess fat. Keep the finished pancakes warm (e.g., in an oven preheated to 80°C) if you are frying additional batches.

Ingredients: Zucchini, Rapeseed oil
A paper towel will absorb excess fat and help maintain crispiness. Don't stack the pancakes on top of each other too quickly — they may become soft.

Serving

8

Serve the pancakes hot. Arrange 2-3 pancakes per serving on a plate, add a dollop of 18% sour cream or natural yogurt, and sprinkle with finely chopped dill (if using). Serve immediately while the edges are still crispy.

Ingredients: 18% cream, Dill
Additionally, you can add fresh lemon juice to cut through the richness. If you are using dill as an optional ingredient, chop it very finely just before serving.

Fun Fact

💡

Potato pancakes have a long tradition in Central European kitchens; the addition of zucchini is a newer, spring variant that lowers the calorie count and adds freshness.

Best for

przekąska na spotkanie lekki obiad wiosenny piknik

Tips

🍽️ Serving

Serve immediately after frying with sour cream or yogurt and fresh dill. A light salad of young leaves with a vinegar dressing or pickled mushrooms can be a nice addition.

🥡 Storage

Store the cooled pancakes in the refrigerator for up to 2 days in an airtight container. To reheat and regain crispiness, bake in a preheated oven at 200°C on a rack for 6–8 minutes on each side or briefly sauté in a pan.

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