Potato Zucchini Pancakes: the Easy Recipe for Crispy Baked Fritters, Perfect for Leftovers!

Total time: 10 min prep/ 40 min bake
Difficulty: Low
Serves: 4-6
By Cookist

Potato and Zucchini Pancakes, also sometimes called Fritters, are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're a great way to add more vegetables to your diet and can be easily customized with your favorite herbs and spices. Making them is super simple. Start by grating fresh zucchini and potatoes, then squeezing out any excess moisture for a crispy result. Next, it’s combined with onions, scallions, and parsley for extra flavor. A quick batter made with eggs, flour, and spices binds everything together before being baked until golden brown and irresistible.

What Are Potato And Zucchini Pancakes?

Potato and zucchini pancakes are a tasty combination of savory and slightly sweet, offering a crispy and versatile option for breakfast, lunch, or dinner. The recipe is inspired by classic potato pancakes which have a long history. Potato pancakes, often called latkes, are believed to have originated in Eastern Europe among Jewish communities. The first mention appears around the 16th century, linked to Hanukkah celebrations where fried foods are traditionally consumed. The addition of zucchini is a modern twist, likely driven by the vegetable's increasing popularity and its compatibility with potato pancakes' flavors and textures.


  • Excess moisture from the grated zucchini and potatoes can make the pancakes soggy. Use a cheesecloth, paper towels, or a clean kitchen towel to wring out as much liquid as possible.
  • If your batter seems too wet after squeezing the vegetables, add a tablespoon of flour at a time until it reaches a spreadable consistency.
  • Serve your potato zucchini pancakes with a variety of dipping sauces like sour cream, applesauce, or a yogurt dill sauce.

How Do I Get The Pancakes Crispy?

The key to crispy pancakes is removing excess moisture from the zucchini and potato. You can achieve this by squeezing the shredded vegetables with a paper towel or cheesecloth.

What Can I Serve With Potato Zucchini Pancakes?

Potato zucchini pancakes are delicious on their own or with a variety of toppings. Sour cream, applesauce, Greek yogurt, or a dollop of pesto are all popular options. You can serve them for breakfast, lunch, or dinner, alongside a salad or roasted vegetables.

What Are Some Variations On The Recipe?

There are many ways to customize potato zucchini pancakes. You can add different cheeses, herbs, spices, or a bit of hot sauce to the batter.

More Zucchini Recipes You're Going to Adore

Zucchini Rosti

Battered Zucchini

Zucchini Scarpaccia

Zucchini Crepes

How to Store Crispy Potato Zucchini Pancakes

Store leftover pancakes in an airtight container in the fridge for up to 5 days.

medium potatoes, peeled and shredded
medium zucchini, shredded
Small onion, chopped
scallions, sliced
parsley sprigs, chopped
Olive oil
80ml (5 tbsp)
All-purpose flour
120g (⅔ cup)
Baking powder
2g (½ tsp)
dry mint
1 ½ tsp
½ tsp
salt and pepper

How To Make Crispy Potato Zucchini Pancakes

Grate the vegetables in the large holes of a box grater. Squeeze out the excess moisture.

In a large bowl combine zucchini with potatoes, onions, scallions, and parsley.

Separately whisk eggs with spices, baking powder, olive oil, and flour.

Pour the batter on top of the vegetables and mix well until combined.

Spread the mixture on top of a parchment-covered baking sheet. Bake for 40 minutes at 190°C/375°F.

Slice and serve warm or at room temperature.

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