Zucchini & Potato Pancakes with Creamy Cucumber-Dill Sauce

Light, crispy, and packed with garden-fresh flavor, these Zucchini & Potato Pancakes bring together shredded summer squash and tender potato in a golden batter. Enhanced with fragrant spring onions and parsley, they fry up in plant oil until each pancake is lacy-edged and perfectly cooked through. Paired with a cooling sour cream–mayonnaise sauce studded with crisp cucumber, dill, and garlic, these pancakes make an ideal appetizer, side dish, or light vegetarian meal. Whether you’re celebrating the zucchini harvest or seeking a satisfying way to enjoy potatoes, this recipe delivers texture, color, and bright tastes in every bite.

Cooking Time

Preparation: 20 minutes
Resting/Draining: 10 minutes
Pan-Frying: 15 minutes
Sauce Assembly: 5 minutes
Total Time: 50 minutes

Ingredients

• 3 large eggs, beaten

• 300 ml milk (dairy or plant-based)

• 140 g all-purpose flour

• 1 tsp baking powder

• 1 medium zucchini (approx. 200 g), grated

• 1 medium potato (approx. 200 g), peeled and grated

• 1½ tsp salt, divided

• 3 spring onions (scallions), thinly sliced

• 2 Tbsp fresh parsley, chopped

• Vegetable oil, for frying

For the Creamy Cucumber-Dill Sauce:

• 4 Tbsp sour cream

• 1 Tbsp mayonnaise

• ½ fresh cucumber (approx. 75 g), seeded and finely diced

• 1 Tbsp fresh dill, chopped (or 1 tsp dried dill)

• 1 garlic clove, minced

• Salt and black pepper, to taste

Step-by-Step Cooking Directions

1. Prep the Vegetables
   Grate the zucchini and potato using the large holes of a box grater. Place each in a clean kitchen towel or fine mesh sieve. Sprinkle with 1 tsp salt and let rest for 10 minutes to draw out excess moisture.

2. Drain Thoroughly
   After resting, twist the towel or press the vegetables firmly in the sieve to remove as much liquid as possible. This step ensures crisp pancakes that hold together.

3. Make the Batter
   In a large mixing bowl, whisk together the eggs and milk until smooth. In a separate bowl, sift the flour and baking powder, then fold into the egg mixture until just combined.

4. Combine All Ingredients
   Add the drained zucchini and potato to the batter along with the sliced spring onions, chopped parsley, and remaining ½ tsp salt. Stir gently until the vegetables are evenly coated.

5. Heat the Pan
   Pour enough vegetable oil into a heavy skillet to reach about 3–4 mm depth. Heat over medium heat until the oil shimmers.

6. Fry the Pancakes
   Using a ¼-cup measure or two spoons, drop portions of batter into the hot oil, flattening slightly with the back of a spoon. Fry 3–4 minutes per side, or until each pancake is deep golden brown and cooked through. Work in batches, adding oil as needed.

7. Drain and Keep Warm
   Transfer cooked pancakes to a paper-towel-lined plate to drain excess oil. Keep on a baking sheet in a warm oven (100 °C) while finishing the remaining batter.

8. Prepare the Sauce
   In a small bowl, whisk together sour cream and mayonnaise until smooth. Stir in diced cucumber, dill, and minced garlic. Season with salt and pepper to taste.

9. Serve Immediately
   Plate the pancakes in stacks or a ring, and serve alongside the creamy cucumber-dill sauce for dipping.

Nutritional Information (per serving, serves 4)

• Calories: 280 kcal

• Carbohydrates: 28 g

• Protein: 9 g

• Fat: 14 g

• Saturated Fat: 4 g

• Fiber: 3 g

• Sugar: 4 g

• Sodium: 540 mg

The Origins and Popularity of the Recipe

Potato pancakes, known as latkes or draniki in Eastern Europe, have nourished families for centuries, particularly during holiday celebrations. Zucchini fritters emerged as a summertime evolution when home gardeners sought ways to use abundant squash. Combining the two vegetables leverages the creaminess of potatoes and the tender, slightly sweet flesh of zucchini. In Mediterranean and Middle Eastern cuisines, herb-studded vegetable patties are common, while yogurt and cucumber dips—like Greek tzatziki—offer cool contrast. Today, zucchini & potato pancakes with a creamy sauce enjoy widespread popularity in bistros, food markets, and home kitchens as an easy yet elegant vegetarian dish.

Reasons Why You’ll Love the Recipe

• Dual Texture: Crispy edges and tender centers create a delightful mouthfeel.

• Fresh Flavors: Spring onions, parsley, and dill brighten each bite.

• Make-Ahead Option: Batter can rest in the fridge for up to an hour, and sauce can be assembled early.

• Vegetarian & Flexible: Easily doubled, veganized, or enriched with cheese for variation.

Health Benefits

• Zucchini: Low in calories, high in water and fiber—supports hydration and digestion.

• Potatoes: Provide complex carbohydrates and potassium for energy and electrolyte balance.

• Eggs: Supply quality protein, choline for brain health, and vitamins D and B12.

• Herbs & Garlic: Offer antioxidants and anti-inflammatory compounds.

• Yogurt & Cucumber: Probiotics support gut health; cucumber adds hydration and nutrients.

Serving Suggestions

• Brunch Table: Accompany with smoked salmon, avocado slices, and fresh greens.

• Light Dinner: Serve with a simple tomato-feta salad and crusty bread.

• Appetizer Platter: Arrange mini-pancakes with assorted dips—hummus, pesto, and yogurt sauce.

• Kids’ Snack: Cut into fun shapes; serve with mild ketchup or yogurt ranch dip.

Common Mistakes to Avoid

• Skipping Drainage: Excess moisture prevents crisp texture and causes batter to splatter.

• Overcrowding the Pan: Pancakes will steam rather than fry—work in small batches.

• Oil Temperature Too Low: Cold oil leads to greasy pancakes; wait until shimmering.

• Underseasoning: Test one pancake and adjust salt, pepper, or herbs before frying the rest.

Pairing Recommendations

• Wine: A chilled, unoaked Chardonnay or crisp Pinot Grigio enhances the fresh herbs.

• Beer: A light wheat beer or pilsner balances richness.

• Non-Alcoholic: Sparkling water with lemon, iced herbal tea, or kombucha complements the tangy sauce.

Cooking Tips

• Uniform Size: Use a scoop or spoon to portion batter evenly for consistent cooking times.

• Oil Choice: Opt for a neutral, high smoke-point oil such as sunflower or canola.

• Flavor Boost: Grate a small amount of lemon zest into the batter for a citrus note.

• Herb Variations: Swap parsley for cilantro or basil; add mint leaves for a cooling effect.

Similar Recipes to Try

• Corn & Zucchini Fritters: Add fresh or frozen corn kernels and a touch of chili for sweetness and heat.

• Sweet Potato & Zucchini Pancakes: Substitute sweet potato for regular potatoes and serve with apple-cider yogurt.

• Carrot & Chickpea Fritters: Combine grated carrot with chickpea flour and cumin for a gluten-free option.

Variations to Try

• Cheesy Upgrade: Stir 50 g grated Parmesan or feta into the zucchini-potato mixture.

• Spicy Kick: Add ½ tsp red pepper flakes or finely diced jalapeño to the batter.

• Vegan Version: Replace eggs with flax “eggs” (1 Tbsp ground flax + 3 Tbsp water each) and use non-dairy milk and yogurt.

• Herb-Infused: Fold in 1 Tbsp chopped fresh dill or chives to echo the sauce flavors.

Ingredient Spotlight

Zucchini
Zucchini is a summer squash prized for its mild flavor, high water content, and nutrient density. Rich in vitamin C, manganese, and antioxidants, it adds moisture and body to pancakes without overpowering other ingredients.

Conclusion

Zucchini & Potato Pancakes with Creamy Cucumber-Dill Sauce combine centuries-old traditions into a dish that’s as comforting as it is vibrant. Whether you’re feeding a crowd or craving a cozy meal, these pancakes deliver on flavor, texture, and nutrition. Embrace the versatility—add your favorite herbs, spice them up, or serve alongside a green salad—and enjoy a recipe destined to become a go-to in your kitchen repertoire.

FAQ

1. Can I prepare the batter ahead of time?
   Yes—store in the refrigerator for up to 1 hour. Drain any excess liquid before frying.

2. How do I prevent pancakes from falling apart?
   Drain the vegetables well, and ensure the batter is thick enough; add a spoonful of flour if too loose.

3. What’s the best way to reheat leftovers?
   Warm in a 180 °C oven for 5–7 minutes on a baking sheet to restore crispness.

4. Can I freeze these pancakes?
   Yes—flash-freeze on a tray, transfer to a freezer bag, and reheat from frozen in a 200 °C oven for 10 minutes.

5. Is this recipe gluten-free?
   Not as written—substitute a gluten-free flour blend and certified gluten-free baking powder.

6. How do I make the sauce dairy-free?
   Use non-dairy yogurt and vegan mayonnaise; increase dill and garlic for flavor.

7. Can I air-fry the pancakes?
   Yes—brush lightly with oil and air-fry at 180 °C for 8–10 minutes, flipping halfway.

8. What other vegetables work in the batter?
   Finely grated carrot, sweet potato, or spinach all integrate well.

9. How do I adjust seasoning?
   Always taste the batter by frying a small test pancake and then adjust salt, pepper, or herbs.

10. Can I make these mini for appetizers?
    Absolutely—use a teaspoon to drop smaller portions and reduce frying time by 1–2 minutes per side.