This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.

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  • Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.

Tips

Cook's Notes:

You can substitute kefir for the milk, if desired. You can substitute kosher salt for the sea salt.

Nutrition:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

362 calories; protein 9.9g; carbohydrates 30.4g; fat 22.6g; cholesterol 63.8mg; sodium 989.2mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 4 stars
05/27/2016
5.26.16 I had some leftover mashed potatoes and a small zucchini in the fridge, did an Ingredient Search on this site, and this recipe popped up...perfect! Even though these pancakes had shredded raw potatoes in addition to the mashed potatoes, they were a little soft, unlike a crispy traditional potato pancakes. But that's OK because they tasted good! I followed the recipe to the letter (well, I did add some pepper), and the only thing that I would do differently next time would be to cut the salt in half. Read More
(3)
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2015
This was a very tasty pancake. I put applesauce and sour cream on it. It does take a bit of work grating things up SO WORTH IT!!!!!!! Read More
(3)
Rating: 4 stars
05/26/2016
5.26.16 I had some leftover mashed potatoes and a small zucchini in the fridge, did an Ingredient Search on this site, and this recipe popped up...perfect! Even though these pancakes had shredded raw potatoes in addition to the mashed potatoes, they were a little soft, unlike a crispy traditional potato pancakes. But that's OK because they tasted good! I followed the recipe to the letter (well, I did add some pepper), and the only thing that I would do differently next time would be to cut the salt in half. Read More
(3)
Rating: 5 stars
03/11/2020
Delicious! This is especially good served crisp immediately after cooking the patties. I found the pancakes to be good on their own without sour cream or applesauce. Read More
(1)
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Rating: 5 stars
06/14/2018
I used a Ninja (like a blender); added grated onion and a dash of garlic powder. Read More
(1)
Rating: 5 stars
03/24/2020
Five star shared it with my coworkers they loved it. Read More
Rating: 4 stars
08/23/2018
These are pretty tasty by themselves no toppings. Hubby said they tasted fishy but that they were good. I added some garlic powder Salt & Pepper and some onion. It would probably be good with some crumbled bacon too! Read More
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Rating: 5 stars
03/19/2020
I am a huge fan of potato pancakes and zucchini patties so this recipe was a winner for me. Nice plump pancakes crisp on the outside and soft inside. I even liked eating them cold! Read More
Rating: 5 stars
03/19/2020
I love potato recipes and this was one of the best ones I have made. Wonderful Read More
Rating: 4 stars
07/24/2016
Very yummy and easy to make! I did add some Rosemary black pepper and more salt. Read More
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