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Irish Zucchini and Potato Pancakes

Rated as 4.33 out of 5 Stars
7

"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."
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Ingredients

30 m servings 362
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • 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


Per Serving: 362 calories; 22.6 30.4 9.9 64 989 Full nutrition

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Reviews

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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!!!!!!!

I used a Ninja (like a blender); added grated onion and a dash of garlic powder.

Very yummy and easy to make! I did add some Rosemary, black pepper and more salt.

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 shre...