Zucchini-Potato Pancakes

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I know I’m not the only parent who struggles with finding ways to interest my kids in vegetables.  Fortunately, I can tell you that my two kiddos do voluntarily enjoy some goodies from the garden.  My kids are typical kids that enjoy the typical kid favorite vegetables: sweet potatoes, potatoes, green beans and carrots. Yep, that list is pretty much all-inclusive.  So, I regularly offer new vegetables and sides just to annoy them and keep them guessing.

I don’t know about you, but when introducing my children to new foods I often find that it’s all the in the approach.  I believe marketing and a good presentation can work wonders in many situations and in my experience this includes dealing with my finicky kids. 

I grew up with my mom making similar shredded potato and vegetable mixed dishes, but she called them “hashbrowns” or “potato patties”.  I ate them because they smelled great while they were cooking and I was a scrawny, hyper-active maniac who was always hungry anyway. Okay, okay, I’ll just admit it, in truth I was just the weird kid that actually liked veggies. But, as far as salesmanship went it was completely lackluster name for those golden-fried, shredded potatoes! 

I know there is no way I could interest my two kids, especially the outspoken 7 year-old, in “zucchini-potato patties“.  However, if I call them zucchini-potato PANCAKES… I just may have a fighting chance at peaking the interest of any kid with a desperate sweet tooth.  

Well, I prepared these pancakes the other night to accompany some grilled chicken breast.  My son was highly skeptical when I served him his plate, I mean, the color green was involved afterall! But, after the first bite I could tell these these savory veggie patties were a hit. I was thrilled when he actually asked for seconds!  For me, happiness lives in these small victories.

Just a little side note, the few we had left over were perfectly paired with with eggs at breakfast the next morning!
Zucchini-Potato Pancakes  * if you don’t have a food processor, a handheld grater will shred vegetables too

  • 3 medium potatoes, shredded    
  • 2 medium zucchini, shredded   
  • 1/4 cup onion, shredded
  • 1/2 cup plain bread crumbs
  • 1/4 parmesan cheese
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 eggs, slightly beaten
  • 1/4 cup canola or other oil 

1.  Wrap the shredded vegetables in a clean kitchen towel and lightly squeeze to soak off some of the moisture. 

2.  Place vegetables and the remainder of the ingredients in a large mixing bowl and mix well.

3Form the mixture into patties that are about the size of your palm.

4.  In a large skillet with canola oil, lightly fry the patties until golden brown on both sides (about 6-7 min per side).

5.  Serve hot and enjoy!

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