I’ll admit potato pancakes are a labor of love. They’re certainly not the quickest things to put together, at least not when made the traditional way. However, they are stolen moments friendly since they can be made in advance (up to 2 days in the fridge or a few months in the freezer). I usually make these when I have a good hour to devote to the kitchen, that way I don’t feel rushed or stressed due to the process.
This recipe makes 12 thick potato pancakes. I’d definitely double the recipe if I wanted to freeze them. I didn’t have enough carrots or zucchini on hand to double this time though. You could also make these plain potato pancakes by omitting the zucchini and carrots and replacing with more potato, but they really add a great flavor to the finished product.
Veggie Potato Pancakes
- 1 c. shredded zucchini
- 1 c. shredded carrots
- 1/2 c. shredded onion
- 3 c. shredded potatoes (1 large russet potato will roughly equal one cup)
- 1 egg
- 1 1/2 – 2 c. flour
- 1 t. garlic powder
- 1 t. Italian seasoning
- Salt and pepper, to taste
- Oil, for frying
1. Combine all of the ingredients, except oil, in a large bowl. Use only 1 1/2 c. flour to start. Combine with your hands and see if the mixture will hold its shape. If it seems loose, add the remaining flour.
2. Using about a 1/3 c. of potato mixture at a time, form into pancakes of desired thickness.
3. Heat about an inch of oil in a large skillet over medium heat. Cook no more than 4 potato pancakes at a time. Cook about 3 minutes per side, until each side is browned and crispy.
*Note: If you made thick potato pancakes, you might need to bake them an additional 15 minutes or so at 350 degrees. This actually works perfectly for the stolen moments method. Just refrigerate or freeze after browning in oil, and then finish the baking process just before eating.
Before you go, please click over here to pick up a free copy of The Frugal Kitchen ebook which I just finished putting together. I’d also love your input on a new Stolen Moments Menu Planning service that I’m getting ready to roll out. Thanks!
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those look really good — I’ve never been a big fan of just potato pancakes, but I love zucchini pancakes, so these are on my list to try!
My mother made a dish similar to these. I may have to try them….both zucchini & carrots are in my produce drawer.
I adore potato pancakes! These are definitely getting bookmarked to go on the ole menu plan soon.
Mmmm..I can just imagine eating them with some fluffy scrambled eggs!
I was wondering, do you have to squeeze out the excess water from the potatoes, onion, and zucchini? It would be great if you didn’t since that is my least favorite part when making traditional potato pancakes!
mmm I love latkes!
Thank you very much for your e-book Frugal Kitchen.It was very informative and has a special place in my files.
You have a great site!!! I just found you today and linked to you. I will DEFINITELY be trying some of your recipes and back often!!!:)
Keep up the great work
Best Wishes~
these look and sound amazing!
These look really good, I am for sure going to give them a try. My family always made potato pancakes from leftover mashed potatoes but I think I like the idea of shredding them better.
Hey Kate…a couple of things. I went to go vote for you…and didn’t see your name. What’s the matter with me?
Second…I CAN’T BELIEVE YOU’RE GIVING US YOUR EBOOK FOR FREE!!!!! You’re oh so much nicer than I am.
I will cheerfully take your ebook for free. Thanks so much for the hard work that went into it!
Okay, um…never mind on the “I can’t find your name thing.” My computer was loading slowly and there was no “scroll down” thingy. I figured it out.
One last thing…I just saw that I’d signed myself in as LARUA (which is a lovely name don’t you think?). I fixed it…sheesh.
Maybe I should go to bed early tonight?
Can you use the frozen hash browns (shredded) for this if you let them thaw? A time and labor saver if yes.