Although zucchini season is nearing an end…my fridge is still full of them! People at work are still giving them away and the local farmers’ markets are overflowing with them, so I’ve made it my mission to use my share of this year’s bumper crop.
But what to do? Zoodles are normally my go-to for zucchinis but, as I made a big batch of shredded potatoes for another recipe, I was inspired! Zucchini and Potato Pancakes!
I’ve owned my food processor for years, but haven’t really used it much until recently. I was actually inspired by Instagramers who were using their food processors for all sorts of food prep! I usually use a knife, as my knife skills are pretty good, but the food processor makes quick work of everything from veggies to nuts to cooked chicken. Hands down, my Cuisinart food processor is now one of my favorite kitchen appliances! And while I recommend using a food processor for this recipe, you can also make this recipe using a box grater…it will just take a little bit longer and a bit more effort!
So, let’s get to it!
If you have a food processor, use the shredding blade to shred two Russet potatoes and two medium zucchinis. If you don’t have a food processor, use a box grater to grate the potatoes and zucchinis.
The next step is to remove the excess liquid from the potatoes and zucchinis by placing them into a sieve over a mixing bowl with a touch of salt. Once the salt is mixed in, let the mixture drip/drain for about 10 minutes. After about 10 minutes put the potato and zucchini mixture into a clean linen towel (or cheesecloth if you have it) and squeeze out any remaining liquid. This step requires some elbow grease…but it’s worth it because the more liquid you get out the better! Once the mixture is squeezed dry, place the shredded potatoes and zucchini mixture into a large mixing bowl along with a large egg, chopped basil (or whatever herb you prefer), nutritional yeast, almond flour, scallions, garlic powder, salt, pepper and red pepper flakes (if you like things a bit spicy!)…and then mix it all together. The mixture will be somewhat loose/wet at this point, but don’t worry!
Heat a large skillet or grill pan to medium/high heat and add a touch of olive or coconut oil. Using a measuring cup, place 1/4 to 1/3 cup of the mixture directly onto the hot pan. Repeat the process until all of the mixture is used. Then…let the pancakes sit until they are nice and golden brown…this will take 4-6 minutes. Flip them and let them get golden on the other side…it will take another 4-6 minutes. Once done, they should be golden on both sides, and firm to the touch.
And there you have them…Zucchini and Potato Pancakes. They are the perfect vegetable appetizer, side dish or platform for your favorite protein and healthy fat! And don’t worry, you can refrigerate any extras and re-heat them in a pan or in the microwave.
- 4 Cups shredded zucchini (about 2 medium zucchinis)
- 1½ Cups of shredded Russet potatoes (about 2 medium potatoes)
- 1 Large organic egg
- 2 Tbs chopped basil (or cilantro or parsley)
- ¼ Cup nutritional yeast
- ¼ Cup almond flour
- ⅓ Cup sliced scallions (green parts only)
- 1¼ Tsp Salt, divided
- 1 Tsp Pepper
- ½ Tsp garlic powder
- ½ Tsp red pepper flakes (optional)
- 1 Tbs olive oil
- Place the shredded zucchini and potatoes into a sieve over a bowl.
- Add ¼ Tsp salt to the zucchini and potato mixture and combine the mixture.
- Let the mixture sit for about 10 mins to allow some moisture to drain.
- After about 10 mins, use cheesecloth or a clean linen towel to squeeze any remaining liquid from the zucchini and potato mixture.
- In a large bowl, combine the zucchini and potato mixture, the basil, nutritional yeast, almond flour, scallions, salt, pepper, garlic powder and red pepper flakes (if using).
- Heat a large skillet or grill pan to medium high heat and coat with the olive oil.
- Using a measuring cup, place ¼ to ⅓ cup of the mixture directly onto the hot pan...keep going until the mixture is all used.
- Once browned on one side, it will take about 4-6 minutes, turn the pancakes and brown the other side, for another 4-6 minutes.
- Serve!
Your recipes are easy to follow and look delicious.I am imspired to start cooking healthy cooking again Thank you for your wonderful blog and recipes
Thank you so much! I’m glad that you found something that inspired you! – Lee