Zucchini Potato Pancakes

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zucchini pancakes

Zucchini Potato Pancakes

Course: Breakfast & Brunch
There comes a time in everyone’s garden when zucchini takes over. It’s not the end of the world, it’s just a dilemma to figure out just what else you can make with the squash before the grow to gargantuan proportions. We love the toad-in-the-hole theme and couldn’t resist trying it with grated zucchini. Pair this with our Buttermilk-chive dipping sauce and GO!
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  • 3 medium russet potatoes
  • 2 medium Medium zucchini
  • 1 Tbsp Salt
  • 5-6 sprigs Fresh thyme
  • 1 Egg
  • 3 Tbsp Flour
  • 3 Tbsp Olive or vegetable oil
  • 7-8 Eggs for frying inside pancakes


  • Grate the potatoes and zucchini with a box grater or food processor blade.
  • Toss with salt and assorted herbs. Place in a colander for at least 20 minutes over a bowl or overnight in the fridge.
  • In a large bowl, whisk together your egg and flour. Stir in the drained vegetables, leaving off as much water as possible, and season.
  • Place 3 Tbsps vegetable oil in a sautee pan and turn heat to medium high. Once hot, turn heat down to medium and form flat pancakes with your hands.
  • Cook pancakes on one side until crisp and dark, then flip and cook another couple of minutes to crisp the other side.
  • To fry an egg inside a pancake, place a patty in the pan and using the back of a spoon, hollow out a 3-inch hole inside. Crack the egg into the hole and cook to desired texture, flipping it if you want once the patty is golden on the bottom.
  • Serve with a dollop of yogurt with a little dill or lemon zest or your favorite salsa.


Fry these as golden as you can, especially if you’re cracking an egg in the center; it’ll help you flip them, too!