Irish Zucchini and Potato Pancakes
Ingredients30 m servings 362
- 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.
- 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.
- Cook's Notes:
- You can substitute kefir for the milk, if desired. You can substitute kosher salt for the sea salt.
- 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.
Per Serving: 362 calories; 22.6 30.4 9.9 64 989 Full nutrition
ReviewsRead all reviews 9
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...
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!!!!!!!
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.
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!
I love potato recipes and this was one of the best ones I have made. Wonderful
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...
I used a Ninja (like a blender); added grated onion and a dash of garlic powder.