• Cooking Time: 4 minutes per batch
  • Servings: 4 - 6
  • Preparation Time:


Joy the Baker does it again! Yes, this is another fantastic recipe from her newly published cookbook titled Joy the Baker Cookbook with 100 Simple and Comforting Recipes.


  • 4 TB olive oil
  • 1/4 cup finely diced onion (Joy says yellow...I used what I had)
  • 1 garlic clove, minced
  • 2 cups grated zucchini (about 2 zucchinis, give or take)
  • 2 cups peeled and grated potatoes (4 small? 2 large)
  • 1 tsp salt
  • 2 large eggs
  • 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • Sour cream for dipping
  • Paprika and / or cumin for garnishing


  • In a medium sized skillet, heat 2 TB of olive oil over medium heat. Saute the onion until it's translucent. Add the garlic and continue to saute for an additional minute. Place in a small bowl and set aside.
  • Combine the zucchini and potatoes along with 1/2 tsp of salt. Place in a strainer, over a medium bowl and allow to sit for 10 minutes. Press down with a clean cloth or paper towels, squeezing out the excess water.
  • Clean out the bowl (so you don't have too many dishes to do tonight) and whisk the eggs. Whisk in the flour, baking powder and remaining 1/2 tsp salt. Stir in the sauteed onions and garlic along with the strained zucchini and potatoes.
  • Heat the oven to 200' F to keep the pancakes warm as you make them in batches.
  • In the same skillet (yep...still keeping the dirty dishes down to a minimum), wiped clean, heat the remaining 2 TB of olive oil over medium heat. Drop in pancake batter in by rounded tablespoon. Gently flatten (shape) with a fork. Cook for 2 minutes per side, until golden brown.
  • Place cooked pancakes on a plate of sheet in the oven to keep warm while you finish with the rest of the batter. I used a 10" skillet and fit 5 - 6 pancakes per batch.
  • Serve with sour cream and a dusting of paprika and / or cumin.


Author Credit: Joy the Baker

Website Credit: http://peacefulcooking.blogspot.com/2012/03/zucchini-and-potato-pancakes.html

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