Savory zucchini and potato pancakes

How tasty and flavorful they are when baked or cooked in an air fryer, and for those who enjoy richer textures, fried in a pan.

They resemble fritters or small burgers and represent an alternative for lunch or dinner that can also be eaten cold. Delicious, easy to make, and economical.

These savory zucchini and potato pancakes are a complete dish since they include the protein from the eggs and spreadable cheese, the carbohydrates from the potatoes and Sicilian-seasoned breadcrumbs, and the fiber from the zucchini.

They can be cooked in a pan, in the oven, or in an air fryer.

My little nephews go crazy for them.

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Cost: Very inexpensive
Rest time: 5 Minutes
Preparation time: 10 Minutes
Cooking time: 10 Minutes
Portions: 4
Cooking methods: Frying, Air frying, Oven
Cuisine: Italian
Seasonality: All seasons

445.48 Kcal

calories per serving

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Energy 445.48 (Kcal)
Carbohydrates 37.59 (g) of which sugars 6.68 (g)
Proteins 15.59 (g)
Fat 26.59 (g) of which saturated 3.21 (g)of which unsaturated 10.89 (g)
Fibers 4.33 (g)
Sodium 464.65 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 2/3 cups zucchini (shredded)
10.6 oz potatoes (about 2 medium)
3 eggs
2/3 cup spreadable cream cheese
7/8 cup breadcrumbs (seasoned Sicilian-style; click on my recipe)
1 packet instant baker's yeast
1 1/3 cups cherry tomatoes
to taste basil
to taste dried oregano
to taste salt
to taste pepper
as needed vegetable oil

A look at the nutrients

Tools

What we need to make these

1 Grater
1 Tea towel
1 Bowl
1 Pan set
1 Knife

Steps

Let’s cook

Grate the zucchini and potatoes. Collect them in a clean dish towel and squeeze them to remove the excess moisture.
Cut the cherry tomatoes into small cubes and season them with salt, pepper, and oregano. Put them to drain in a sieve.
Prepare the Sicilian-style seasoned breadcrumbs.
In a bowl place the grated zucchini and potatoes, a pinch of salt and a pinch of pepper, the eggs, the yeast, and the Sicilian-seasoned breadcrumbs.
Use a fork to mix everything together.
Pan frying.
In a nonstick pan heat a drizzle of extra virgin olive oil. As soon as it’s hot, use a spoon to take a small amount of the mixture and place it in the pan. Now
Slightly flatten each fritter with the back of the spoon. Cook until golden on both sides.
Air-fryer cooking.
Spread small portions of the mixture onto a sheet of parchment paper and place them spaced apart. Do the same for oven cooking.
Then cook at 374°F for 4 minutes. Turn and cook for another 3 minutes.
In the oven the cooking is the same but the temperature is lowered to 356°F.
As soon as you have finished cooking all the pancakes, spread one with spreadable cheese, add some diced cherry tomatoes, and cover with a second fritter or pancake.
Garnish with a little spreadable cheese, cherry tomatoes, and basil