Potato Pancakes with Summer Squash Recipe

Introducing our Summer Squash and Potato Pancakes Recipe—a delightful twist on the classic potato pancake, featuring the vibrant flavors of summer squash. These crispy yet tender pancakes are made with grated potatoes and summer squash, seasoned to perfection, and fried until golden brown. Perfect as a side dish or a light meal, this recipe is a delicious way to enjoy the bounty of summer produce.

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Have you ever wondered how to make those traditional potato pancakes something extra? You can always have an additional vegetable. And summer squash will be a perfect fit as it goes well practically with every other product. This potato and summer squash patties recipe combines a crisp crust and juicy inside. You will never regret trying them!

Ingredients for Potato Summer Squash Pancakes:

Ingredients for Potato and Summer Squash Fritters

  • 500 g summer squash;
  • 400 g potatoes;
  • 1 egg;
  • 2 tbsps. flour;
  • oil;
  • salt, pepper.

How to make perfect potato fritters with summer squash/zucchini:

  • Clean summer squash (zucchini) under running water; damp it with a paper towel. If the vegetable is rip, you should peel it. Now shred summer squash using medium holes on a box grater.

Step_1 How to make potato pancakes with summer squash

  • Wash peeled potatoes and grate them the same way. Combine grated potato with summer squash and sprinkle them with salt. Leave them for several minutes until excess liquid will appear. Remove moisture by squeezing vegetables with your clean hands or paper towels.

Step_2 How to make potato pancakes with summer squash

  • Stir in 1 beaten egg.

Step_3 How to make potato pancakes with summer squash

  • Add flour with black pepper. Stir nicely everything together until all the ingredients are combined.

Step_4 How to make potato pancakes with summer squash

  • Place a non-stick pan on high heat; pour 2 tablespoons of oil. Wait until it heats, then lower the heat to medium. Use a tablespoon to place pancakes into the skillet. Slightly flatten each potato-squash fritter.

Step_5 How to make potato pancakes with summer squash

  • Cook each side until golden brown. Approximately 3 minutes for each side. I had to add oil before every patch of fritters.

Step_6 How to make potato pancakes with summer squash

  • When the fritter is ready, place it on the paper towel. In this way all the excessive oil will be drained. You can serve potato/summer squash fritter with sour cream or any sauce that you like (I tend to add some lemon wedges and minced garlic).

Potato Summer Squash Patties

Fritters is such a versatile recipe that you can mix and match ingredients all the time. While making these potato fritters with summer squash I already had in mind which ingredient I would replace squash. Leave all your questions in the comment section below.

Potato Pancakes with Summer Squash Recipe

This potato and summer squash patties recipe combines a crisp crust and juicy inside. They are perfect!
Course Appetizer, Side Dish
Cuisine International
Keyword easy pancakes recipe, potato pancakes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 65kcal

Ingredients

  • 500 g summer squash
  • 400 g potatoes
  • 1 egg
  • 2 tbsps. flour
  • oil
  • salt, pepper

Instructions

  • Clean summer squash (zucchini) under running water; damp it with a paper towel. If the vegetable is ripe, you should peel it. Now shred summer squash using medium holes on a box grater.
  • Wash peeled potatoes and grate them the same way. Combine grated potato with summer squash and sprinkle them with salt. Leave them for several minutes until excess liquid will appear. Remove moisture by squeezing vegetables with your clean hands or paper towels.
  • Stir in 1 beaten egg.
  • Add flour with black pepper. Stir nicely everything together until all the ingredients are combined.
  • Place a non-stick pan on high heat; pour 2 tablespoons of oil. Wait until it heats, then lower the heat to medium. Use a tablespoon to place pancakes into the skillet. Slightly flatten each potato-squash fritter.
  • Cook each side until golden brown. Approximately 3 minutes for each side. I had to add oil before every patch of fritters.
  • When the fritter is ready, place it on the paper towel. In this way, all the excessive oil will be drained. You can serve potato/summer squash fritter with sour cream or any sauce that you like (I tend to add some lemon wedges and minced garlic).

These vegetable pancakes offer a satisfying blend of textures and flavors that make them a versatile addition to any meal. Whether enjoyed as a savory side dish or a light vegetarian entrée, they’re sure to be a hit at the dining table.

If you have Pinterest, feel free to pin the recipe! Share this delightful recipe with your friends and family!

Beyond their delicious taste, these pancakes are a celebration of seasonal produce and creative cooking. With their simple ingredients and easy preparation, they’re a perfect way to showcase the vibrant flavors of summer squash.

Share and enjoy!

Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.

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