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Irish Zucchini and Potato Pancakes


"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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30 m servings 362 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • 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 g fat; 30.4 g carbohydrates; 9.9 g protein; 64 mg cholesterol; 989 mg sodium. Full nutrition

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Read all reviews 3
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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!!!!!!!

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...