Crunchy Rosti Style Zucchini Potato Pancakes

I had wanted to make Potato Pancakes for a very long time now. Ever since I had these at a restaurant here called ‘Chace’s Pancake Corral’. I loved the ones I had, which were traditional potato pancakes. But, when I saw these ones, that were crunchy, like the Swiss Rosti, I was determined that this was the recipe I was gonna make. To soothe the guilt of eating crispy fried potato, this recipe also adds the green goodness of zucchini. With summer, there is an abundance of zucchini everywhere. I loaded up on zucchini since it was super cheap at the grocery store and this was a perfect recipe to put it to use. I have made some additions to the original recipe to add a few of my favorite flavorings. Please feel free to improvise.

1 large russet potato
3 small tender zucchinis
1/2 small onion
1 clove garlic
1 egg
1/4 tsp red pepper flakes
1/4 tsp cracked black pepper
1/2 tsp italian seasoning
salt to taste
1/4-1/2 cup canola oil to fry the pancakes

(Makes 6-8 pancakes)

Grate the potato, zucchini and onion using a food processor. You need equal amounts of potato and zucchini. I ended up with 1 1/2 cups grated potato and to match that used 1 1/2 cups of grated zucchini. Used about 1/3 cup grated onion. Grate the garlic using a rasp grater. Mix all the grated veggies along with about 1/2 tsp salt. Let sit in a colander for 10-20 minutes. The veggies would have given out lots of water. Place in a clean kitchn towel and wring all the moisture out.

Heat about 2 tbsp of oil in a wide skillet over medium high heat. Place the squeezed grated veggies in a bowl with the egg, red pepper flakes, pepper and italian seasoning. Add salt to taste. Mix all of the ingredients together. Pack this mixture into a 1/3 cup measure. Invert into the hot oil. Press with a spatula to flatten. If its a wide enough pan, you can cook 2 pancakes at the same time. Take care not to crowd the pan. When the bottom is cooked, which you will know when the edges start to turn goldne brown. Flip the pancake gently and cook the other side. Drain on to paper towels. Serve warm with sour cream.

Notes: I needed 2 – 3 tbsp of oil per batch as it does get crispy by absorbing oil. If you find that the pancakes are too flimsy and don’t hold together, so that you can flip – it means that you didnt take away all the water. No worries, try adding a tbsp of all purpose flour to hold it together. Don’t go beyond a couple of tbsp though.

Verdict: These were crispy, crunchy – you can’t just eat one – type of dishes. The potatoes got crunchy from the frying, while the zucchinis got soft and sweet, a perfect contrast and flavor between the two veggies in the dish. Sour cream adds a great cooling effect as a dip to this dish, but you can also serve it salsa or just plain ketchup. This can be served as an appetizer or as a breakfast/brunch dish.

Sending these crispy delights to:
1. Bookmarked recipes – Every Tuesday event
2. Breakfast Club Potatoes
3. Healing foods – Zucchini/Summer Squash, event by Siri
4. Serve it – Fried, happening here at OhTastenSee
5. Lets cook – Scrumptious Breakfasts

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  1. Miranda Harrison

    All the way from Western Australia – Awesome recipe, have used it many times now, especially good for a camping recipe.

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