Potato Pancakes with Zucchini

5 from 6 votes
Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


Optional for the dip:

  • 200 g Sour cream
  • 4 tbsp Lemon juice
  • 4 tbsp Honey, bright
  • 2 g Chicken broth, Kraft bouillon
  • 1 tsp Tabasco
  • 1 tsp Vanilla extract
  • 4 tbsp Cranberry jam

The vegetable:

  • 4 medium sized Potatoes, waxy
  • 1 small Carrot
  • 1 medium sized Zucchini, green

For draining:

  • 15 g Salt
  • 10 g Sugar
  • 2 tbsp Lemon juice, fresh

For the dough:

  • 2 Eggs, size M
  • 60 g Wheat flour

The spices:

  • 1 tsp Nutmeg, freshly grated
  • 1 pinch Pepper, black, fresh from the mill
  • 1 pinch Cardamom powder
  • 1 pinch Cinnamon powder
  • 1 Pri Salt


  • Sunflower oil, for frying

To garnish:

  • Flowers and leaves


For the optional dip:

  • Make a dip for brushing or a sugar-cinnamon mixture for sprinkling. The optionally presented dip is intended for older children and older people. The quantities of ingredients should correspond to your own taste and should be adapted accordingly. The dip is spread over the buffer with a teaspoon and then enjoyed as finger food.

Chop up vegetables and drain them:

  • Wash and peel the potatoes and carrot. Wash the zucchini and cap at both ends. Roughly grate the vegetables or chop them up with a fine pencil slicer. Mix in the salt, sugar and lemon juice and leave for 10 minutes. Mix once, then strain and squeeze the mixture with a fresh tea towel. Discard the salty broth.

Finish frying the buffer:

  • Break open the eggs and mix with the spices until homogeneous. Then work the wheat flour into the dough without lumps. Heat 2 - 4 tablespoons of sunflower oil in a large pan. Add the batter mixture to the pan by tablespoon and spread thinly. As soon as the edges of the pancakes turn light brown, turn them over and fry them until they are light brown. Drain the finished buffers well on kitchen paper.

Garnish, serve and enjoy:

  • Place on a serving bowl, garnish, serve warm and enjoy.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Avocado Papaya Salad with Bamboo Seedling and Mushrooms

Pork Chops with Tomatoes and Garlic – Costolette Alla Pizziola