Zucchini and Potato Pancakes are a delightful combination of flavors and textures that make for an irresistible dish. These golden-brown pancakes are crispy on the outside, tender on the inside, and packed with savory goodness. Whether you serve them as a side dish or enjoy them as a snack, they are sure to please everyone at the table. This recipe is a wonderful way to use up fresh zucchini and potatoes while creating a comforting meal that feels both hearty and light.
Gather Your Zucchini and Potato Pancakes Ingredients
To whip up this delicious dish, you’ll need the following ingredients:
- 1 zucchini (approximately 200 g)
- 5 potatoes (about 750 g)
- 2 eggs
- 3/4 of a garlic baguette (or any crusty bread)
- 150 ml milk
- 100 g gouda cheese, grated
- 100 g salami, diced
- 2-3 teaspoons marjoram
- 1/2 teaspoon crushed pepper (four colors)
- 1 teaspoon salt
Step-by-Step Zucchini and Potato Pancakes Recipe
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Prepare the Bread Mixture: In a mixing bowl, beat the eggs and whisk in the milk. Tear the garlic baguette into small pieces and add them to the egg mixture. Allow the bread to soak for about 5-10 minutes until soft.
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Grate the Vegetables: While the bread is soaking, wash and grate the zucchini and peeled potatoes. Once grated, place them in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to ensure your pancakes are not soggy.
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Mix Everything Together: Add the drained zucchini and potatoes into the bread mixture. Then, season with salt, crushed pepper, marjoram, and fold in the grated gouda cheese and diced salami. Mix everything thoroughly until well combined.
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Prepare for Baking: Preheat your oven to 180°C (350°F). Line a baking sheet with baking paper. Using a spoon, fill cake tins or small molds with the mixture, pressing down slightly to form compact pancakes.
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Bake to Perfection: Place the filled cake tins on the baking sheet and bake in the preheated oven for about 30 minutes, or until the tops are golden and set.
How to Serve Zucchini and Potato Pancakes
These delicious pancakes can be served in various ways. For a delightful presentation, you can serve them whole or sliced on a platter. They pair wonderfully with a side of sour cream or a garlic dip for extra flavor. You can also serve them as a side dish alongside grilled meat or roasted cabbage for a complete meal. They make for a perfect appetizer that’s sure to impress your guests!
Recipe Tips & Variations
- Add Some Spice: For extra flavor, consider adding chopped green onions or a pinch of chili flakes to the batter.
- Cheese Variation: If you don’t have gouda, feel free to use your favorite cheese, such as cheddar or mozzarella, for a different taste.
- Vegetarian Option: Omit the salami to keep it vegetarian-friendly, and try incorporating spinach or other vegetables for added nutrition.
Zucchini and Potato Pancakes FAQs
Can you freeze these pancakes?
Yes! These pancakes freeze well. Just make sure to let them cool completely, then place them in an airtight container or zipper bag. To reheat, bake them from frozen at 180°C (350°F) for about 10-15 minutes.
Can I make the mixture ahead of time?
Absolutely! You can prepare the batter a few hours ahead and keep it in the fridge. Just give it a good stir before baking.
What can I substitute for salami?
You could use turkey or chicken deli meat, or simply omit it altogether for a vegetarian version.
These Zucchini and Potato Pancakes are a fantastic way to make use of seasonal vegetables while creating a dish everyone will love. Try making them for your next family meal or gathering, and watch how quickly they disappear from the table! Happy cooking!