Mediterranean Fluffy Zucchini Potato Pancakes
These savory pancakes combine shredded zucchini and potato with aromatic herbs, a touch of cheese, and olive oil for a Mediterranean twist. Perfectly fluffy yet crisp, they’re great as a light lunch, appetizer, or side — especially when served with Greek yogurt or tzatziki.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
️ Ingredients
For the Pancakes
1 medium zucchini, grated
1 medium potato, peeled and grated
1 small onion, grated or finely chopped
1 egg
2 tbsp flour (or chickpea flour for a gluten-free option)
2 tbsp crumbled feta cheese (optional but recommended)
1 tbsp chopped fresh parsley
1 tbsp chopped dill or mint
½ tsp garlic powder or 1 clove minced garlic
Salt & black pepper to taste
2–3 tbsp olive oil (for pan-frying)
For Serving
Greek yogurt or tzatziki sauce
Lemon wedges
Instructions
Step 1: Prepare the Veggies
1. Grate the zucchini and potato, then place them in a clean kitchen towel
2. Squeeze out as much liquid as possible — this ensures crisp pancakes.
Step 2: Make the Batter
1. In a large bowl, combine the zucchini, potato, and onion.
2. Add egg, flour, feta, herbs, garlic, salt, and pepper.
3. Mix until just combined — the batter should be thick and hold together.
Step 3: Cook the Pancakes
1. Heat olive oil in a nonstick skillet over medium heat.
2. Drop 2–3 tbsp of mixture per pancake and flatten gently.
3. Cook for 3–4 minutes per side, until golden brown and crisp.
4. Transfer to a paper towel–lined plate to remove excess oil.
Step 4: Serve
Serve warm with a side of Greek yogurt or tzatziki sauce and fresh lemon wedges.
Garnish with extra herbs or a drizzle of olive oil for that Mediterranean finish.
Tips
The key to fluffiness: don’t overmix and make sure the veggies are well-drained.
Add 1 tbsp of grated Parmesan or breadcrumbs for extra structure if your mix feels wet.
Make mini pancakes for appetizers or large ones for a meal.
Works great with sweet potatoes or carrots too!
frequently asked questions FAQs
Q1: Can I bake them instead of frying?
Yes — bake at 200°C (400°F) for 20–25 minutes, flipping halfway through until golden and crisp.
Q2: How do I keep them from getting soggy?
Squeeze out all water from the zucchini and potato, and cook them in a hot skillet for the best crisp texture.
Q3: Can I store leftovers?
Yes — store in the fridge for up to 3 days. Reheat in a skillet or oven for best results.
⚖️ Nutritional Information
Calories: 210 kcal
Protein: 7g
Carbs: 22g
Fat: 10g
Fiber: 3g