Veggie potato pancakes are a crispy, golden take on the classic latke, packed with shredded vegetables like carrot, zucchini, and bell pepper for extra color, flavor, and nutrition. They work because the potatoes provide starch that binds the pancake, while the veggies add moisture and a tender interior that contrasts with the crunchy exterior. This recipe is a flexible, forgiving craft food—perfect for using up leftover vegetables and serving as a snack, side, or light main.
Ingredients
- 2 large russet potatoes (about 1 lb / 450 g), peeled
- 1 medium carrot (about 3 oz / 85 g), peeled
- 1 small zucchini (about 5 oz / 140 g), ends trimmed
- 1/2 small yellow onion (about 2 oz / 55 g)
- 1/2 red bell pepper (about 2 oz / 55 g), seeded
- 1 large egg, lightly beaten
- 3 tbsp (24 g) all-purpose flour (or chickpea flour for gluten-free)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder (optional)
- 1/4 cup (60 ml) vegetable oil, for frying (plus more if needed)
- Optional for serving: sour cream, applesauce, or Greek yogurt
Instructions
- Grate the potatoes, carrot, zucchini, and onion using a box grater or food processor with a shredding disc. Place the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible—this is key for crispiness. Transfer to a large bowl.
- Finely dice the red bell pepper and add to the bowl. Add the beaten egg, flour, salt, black pepper, and garlic powder if using. Stir until well combined. The mixture should hold together when pressed; if it seems too wet, add an extra tablespoon of flour.
- Heat the vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil should shimmer but not smoke. Drop about 1/4 cup (60 ml) of the mixture per pancake into the skillet, flattening gently with a spatula to about 1/2-inch (1.25 cm) thickness. Do not overcrowd; cook in batches.
- Cook for 3–4 minutes per side, until golden brown and crispy. Flip carefully with a spatula. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer to a paper-towel-lined plate to drain.
- Repeat with the remaining mixture, adding more oil to the skillet as needed. Serve hot.
Tips
- Substitutions: Use sweet potato instead of russet for a sweeter flavor, or swap zucchini for yellow squash. For a gluten-free version, use chickpea flour or cornstarch (about 2 tbsp / 16 g) in place of all-purpose flour.
- Storage: Uncooked batter can be refrigerated for up to 24 hours, but squeeze out any liquid that accumulates before cooking. Cooked pancakes keep in the fridge for 3–4 days.
- Common mistake: Not squeezing enough moisture from the vegetables leads to soggy pancakes. Take the time to wring out the towel thoroughly—you should see a noticeable amount of liquid removed.
- Make ahead: You can shred and squeeze the vegetables a day ahead, storing them in a sealed container in the fridge. Add the egg and flour just before cooking.
Serving Suggestions
Serve veggie potato pancakes hot with a dollop of sour cream or Greek yogurt, and a side of applesauce for a classic pairing. They also work well as a base for smoked salmon or a poached egg for brunch. For a light dinner, pair with a simple green salad dressed with lemon vinaigrette.
Variations
- Cheesy: Add 1/2 cup (50 g) shredded cheddar or feta to the mixture for extra richness.
- Herbed: Stir in 2 tablespoons of chopped fresh dill, parsley, or chives for a fresh flavor.
- Spicy: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper to the batter.
- Baked version: For a lighter option, place formed pancakes on a baking sheet lined with parchment, brush with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and crisp.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, flipping once, to restore crispiness. You can also reheat in a toaster oven or air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen directly in the oven or toaster oven, adding a few extra minutes.
Frequently Asked Questions
Can I use pre-shredded potatoes from a bag? Yes, but they often contain preservatives that can affect texture. If using them, rinse and squeeze dry thoroughly. Freshly grated is best for crispness.
Why are my pancakes falling apart? This usually happens if the mixture is too wet or lacks enough binder. Squeeze out more liquid, and make sure you add the egg and flour. If the batter still seems loose, add an extra tablespoon of flour.
Can I make these without eggs? Yes, you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) or 1/4 cup (60 g) unsweetened applesauce. The texture will be slightly less firm, but they will hold together if you squeeze well.
How do I prevent them from sticking to the pan? Use a well-seasoned cast-iron or nonstick skillet, and ensure the oil is hot before adding the batter. If the pancakes stick, they may not be cooked enough on the bottom—wait another minute before flipping.
Can I use olive oil instead of vegetable oil? Yes, but olive oil has a lower smoke point and may burn at high heat. Use a light olive oil or a mix with vegetable oil, and keep the heat at medium.
Are these pancakes healthy? They are a good way to increase vegetable intake, and baking instead of frying reduces fat. However, they are still a fried food, so enjoy in moderation as part of a balanced diet.
Related
- Geoffrey Zakarian Shrimp Cocktail Sauce Recipe
- Potato Pancakes with Applesauce Recipe
- Potato Pancakes Store: Keep Them Crisp & Fresh
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).