Zucchini Potato Pancakes Served Two Ways
As we are always trying to create new recipes here at The Sisters’ Soiree, we love reinventing the classics too! Using ingredients we normally have on hand, these zucchini potato pancakes were easy to make and can be used in so many ways. See how we use these pancakes for a brunch idea and a party appetizer!
Zucchini Potato Pancakes
- Three small sized zucchini, shredded
- One small onion, diced
- One large potato, shredded
- One clove of garlic, minced
- One egg
- One cup of bread crumbs, (we used panko)
- Dash of hot sauce
- Half of a teaspoon of parsley
- Half of a teaspoon basil
- Salt and Pepper to taste
Combine all ingredients and form into small rounds. Pan fry with oil until golden brown on each side and thats it! They are that easy!
These potato cakes are hearty enough to be served along side your brunch buffet! Serve with a fried egg on top and garnish with hot sauce, it is so good! They creamy egg yolk will fall into the crispy potato cake and will make for the best breakfast ever!
The zucchini potato cakes also make for a tasty appetizer idea when you are entertaining. Serve alone with different dipping sauces such as sour cream or a sriracha mayo like we did! You could even make them bite size and serve on a tooth pick!
The possibilities are endless with these cakes! Serve under a burger and skip the bun, recreate eggs Benedict and serve with a poached egg and hollandaise. They also are a tasty way to add veggies to your everyday diet!