Irish Zucchini and Potato Pancakes
  • Srv: 6
  • Prep: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Cal: 362
  • By:

This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.


  • 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


  1. 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.
  2. 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.


Cook's Notes:
You can substitute kefir for the milk, if desired. You can substitute kosher salt for the sea salt.

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