Quick & Healthy Potato–Zucchini Herb Pancakes
Soft inside, lightly crispy outside, loaded with grated potatoes, zucchini, and fresh herbs. No deep frying — just a little olive oil.
⏱ Time
Prep: 10 minutes
Cook: 10–12 minutes
Total: 20–22 minutes
📝 Ingredients
Veggies
1 medium potato, grated
1 medium zucchini, grated
1 small onion (optional), finely chopped or grated
Binding & Flavor
1 egg
3–4 tbsp flour (whole wheat, oat, or all-purpose)
2 tbsp Greek yogurt (optional but makes it soft & healthy)
¼ tsp salt
Black pepper
½ tsp garlic powder
½ tsp oregano
2 tbsp parsley, chopped
1 tbsp dill or mint, chopped
1–2 tbsp olive oil for pan-cooking
👩🍳 Instructions
1. Prep the veggies
Grate potato and zucchini.
Squeeze out ALL excess water using a cloth or paper towel — this is the most important step for crisp pancakes.
2. Mix the batter
In a bowl, combine:
- Squeezed potato + zucchini
- Onion
- Egg
- Flour
- Greek yogurt
- Herbs
- Salt, pepper, garlic powder, oregano
Mix until thick. If too wet → add 1–2 tbsp more flour.
3. Cook
Heat 1 tsp olive oil in a nonstick pan.
Scoop small batter portions and flatten slightly.
Cook 2–3 minutes per side until golden.
Repeat with remaining mixture, adding small oil only as needed.
🍽 Serve With
Greek yogurt + lemon zest
Light tzatziki
Hummus
Fresh cucumber tomato salad
💡 Tips
Add 1 tbsp cornmeal for extra crispiness.
To make vegan → skip egg, add 2 tbsp chickpea flour + 1–2 tbsp water.
Freeze well — reheat in air fryer for crisp texture
Add a handful of spinach for extra vitamins.
❓ frequently Asked Questions FAQ
Q: Can I bake these?
Yes — bake at 200°C (400°F) for 12–14 minutes, flipping halfway.
Q: Can I air-fry?
Yes — 180°C (356°F) for 8–10 minutes, lightly brushed with olive oil.
🍽 Nutrition information
Calories: 60–75
Carbs: 8–10g
Protein: 2–3g
Fat: 2.5–3.5g
Fiber: ~1g