How to Make Irish Zucchini and Potato Pancakes - A Step-by-Step Guide

Irish cuisine is known for its hearty and comforting dishes, and these zucchini and potato pancakes are no exception. Packed with flavor and easy to make, these pancakes are a delicious way to enjoy the abundance of summer zucchini and potatoes.

These pancakes are a perfect way to use up any surplus zucchini that you might have in your garden or picked up from the farmers' market. Zucchini is a versatile vegetable that adds moisture and a subtle sweetness to the pancakes, while the po...

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Ingredients

  • 1 cup prepared mashed potatoes
  • 1 cup all-purpose flour
  • ¼ cup milk
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons fine sea salt
  • 1 ½ cups shredded Yukon Gold potatoes
  • 1 cup shredded Cheddar cheese
  • 1 small zucchini, shredded
  • canola oil, or as needed, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • Nutrition

    362 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 64mg
    • Sodium: 989mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 10g
    • Vitamin C: 6mg
    • Calcium: 168mg
    • Iron: 1mg
    • Potassium: 223mg