Potato Pancakes with Zucchini

Potato Pancakes with Zucchini

Potato pancakes are one of the greatest pleasures I remember from my childhood. A mountain of potatoes and waiting for the first portion of pancakes sprinkled with red pepper, with the addition of sour cream and yoghurt 🙂

Potato Pancakes with Zucchini

A simple and quick recipe for very versatile potato pancakes with zucchini. These are just a few very popular ingredients. These super zucchini and potato pancakes can be served sweet or dry.
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 people


  • 500 g potatoes
  • 300 g zucchini
  • 1 egg
  • 4 tbsp wholegrain flour
  • 1-2 pinch of salt, pepper, sweet pepper, provencal herbs
  • 1-2 tbsp rapeseed oil / olive oil


  • Peel the potatoes, grate them on a coarse-meshed grater, and grate the zucchini together with the skin also on coarse meshes, then drain the excess juice.
  • Add egg, wholegrain flour, provensal herbs , season to taste with salt pepper and sweet pepper. Mix thoroughly, if the mass was too thin, add a little wholegrain flour.
  • Place a spoonful of pancakes in the hot oil and fry slowly on both sides until golden. After frying, drain on a paper towel. Serve with yogurt or garlic sauce.


You can add fried onion and garlic. Enjoy!
Keyword herbspancakes, potatoeszucchinipancakes, potatopancake

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