This quick and delicious zucchini dish proves that vegetables can be just as satisfying as meat! With grated zucchini, potatoes, and eggs, this recipe is a comforting, hearty meal that comes together in just 10 minutes. Perfect for busy weeknights or a healthy side dish, it’s a family favorite passed down through generations.
Prep Time
- 5 minutes
Cook Time
- 10 minutes
Total Time
- 15 minutes
Servings
- 4 servings
Ingredients
- 2 zucchini, grated
- 1 teaspoon salt
- 3 potatoes, peeled and grated
- 3 eggs
- 50ml (¼ cup) milk
- 2 tablespoons vegetable oil (for frying)
- Optional: Fresh herbs (parsley, dill, or chives), chopped for garnish
Instructions
Step 1: Prepare the Vegetables
- Grate the zucchini and potatoes using a box grater or food processor. Place them in a large mixing bowl.
- Sprinkle the grated vegetables with 1 teaspoon of salt and let them sit for 5 minutes to draw out excess moisture.
- Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the grated zucchini and potatoes. This step ensures a crispy texture when cooked.
Step 2: Mix the Batter
- In the same mixing bowl, whisk the eggs and milk together until well combined.
- Add the squeezed zucchini and potatoes to the egg mixture. Stir gently until everything is evenly coated.
Step 3: Cook the Dish
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat.
- Scoop portions of the zucchini-potato mixture into the skillet, flattening them slightly with a spatula to form small patties or one large pancake (depending on your preference).
- Cook for 4–5 minutes per side , or until golden brown and crispy. Flip carefully to avoid breaking the patties.
Step 4: Serve and Enjoy
- Transfer the cooked zucchini dish to a plate and garnish with fresh herbs if desired.
- Serve hot as a main dish, side dish, or even breakfast option. Pair with yogurt, sour cream, or a dollop of tzatziki for extra flavor.
Pro Tips
- Add Cheese: For a richer flavor, mix in ½ cup of shredded cheese (like feta, cheddar, or Parmesan) into the batter before cooking.
- Make it Vegan: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use plant-based milk.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days . Reheat in a skillet or oven for best results.
- Customize: Add diced onions, garlic, or spices like paprika or cumin for extra depth of flavor.
Nutrition Facts (Per Serving, based on 4 servings)
- Calories: 150
- Protein: 6g
- Carbohydrates: 18g
- Fat: 7g
- Fiber: 2g
- Sugar: 4g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This zucchini and potato dish is proof that simple ingredients can create incredible flavor. It’s quick, budget-friendly, and packed with wholesome goodness. Whether you’re looking for a vegetarian meal or a way to sneak more veggies into your diet, this recipe delivers on taste and satisfaction.
Ready to try this easy, meat-free wonder? Grab your zucchini and potatoes, and get ready to enjoy a comforting, crispy dish that’s sure to become a family favorite—it’s faster than takeout and healthier too!
