Some recipes are born from convenience and end up becoming your most repeated meal. That’s exactly what happened with this zucchini and potato pancake recipe. I threw it together one morning with leftover vegetables and pantry staples eggs, milk, and flour and what came out of the pan was so fluffy, crispy, and full of flavor, I knew it had to be shared. These savory veggie pancakes are simple, filling, and wildly adaptable.
Why This Recipe Fills Every Plate
I make this dish when I want to use up produce and avoid the oven. It’s fast, fuss free, and everyone from picky toddlers to hungry adults loves it. The grated veggies create a moist base, while the flour and eggs hold it all together. Once pan fried in plant oil, you get these golden, crispy edged pancakes that are savory, fluffy, and deeply satisfying.
- Vegetable packed: Uses zucchini, potato, spring onion, and parsley
- Quick and easy: From prep to pan in under 20 minutes
- Flexible flavor: Works with extra herbs, spices, or even cheese
- No fancy gear needed: Just a bowl, a pan, and a grater
Ingredients You’ll Need
- 3 eggs
- 300 ml milk
- 140 g flour
- 1 tsp baking powder
- 1 zucchini
- 1 potato
- Salt to taste
- Spring onions, chopped
- Fresh parsley, chopped
- Plant oil for frying
How I Make These Pancakes
1. Prep the Veggies
I start by grating the zucchini and potato using the coarse side of the grater. Then comes the most important step squeezing out the liquid. I wrap the grated veg in a clean kitchen towel and twist hard. If you skip this, the pancakes will turn soggy and heavy. Once dry, they go into a big mixing bowl.
2. Make the Batter
In another bowl, I whisk together the eggs and milk until frothy. Then I slowly add the flour and baking powder, whisking just until smooth no lumps. I fold the egg mixture into the grated vegetables, followed by the spring onions, parsley, and salt. The result is a thick, spoonable batter that smells like Sunday brunch.
3. Cook in Batches
- Heat 1-2 tablespoons of oil in a non stick skillet over medium heat.
- Spoon the batter into the pan, forming small rounds (about 3-4 inches wide).
- Cook for 2-3 minutes on each side, or until golden brown and crispy on the outside.
- Transfer to a paper towel lined plate while you cook the next batch.
I always test the first one for seasoning sometimes the salt needs adjusting. Once they’re cooked, they’re ready to serve hot or warm. I usually whip up a quick dipping sauce (Greek yogurt + garlic + lemon) or pair them with our fresh cucumber salad
Chef Tips for Success
- Squeeze veggies dry: This one step ensures a crisp, firm pancake.
- Medium heat is key: Too hot and the outside burns before the inside sets.
- Use non stick or cast iron: You’ll need minimal oil and get a beautiful golden crust.
- Rest the batter: Let it sit for 5 minutes before frying to help bind everything.
for a refreshing side.