zucchini, bacon, and potato pancakes

Name: Zucchini Bacon & Potato Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: German
Ingredients: 2 medium zucchini, grated; 10 ounce(s) potatoes, peeled and grated; 1/2 teaspoon(s) Kosher salt; 2 - 3 slice(s) bacon, diced; 1 small onion, diced; 1 clove(s) garlic, minced; 1 large egg; 2 tablespoon(s) all-purpose flour; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) black pepper; 1/4 teaspoon(s) paprika; 1 tablespoon(s) butter, unsalted; 1/4 cup(s) Panko bread crumbs; 1/8 cup(s) Parmesan cheese, freshly grated; - sour cream or creme fraiche, for serving

(6 ratings)

Zucchini Bacon and Potato Pancakes with creme fraiche.

review

Blue Ribbon Recipe by

Becca www.itsyummi.com

@ChefBec

Appleton, WI

Growing up as part of a German family in southeastern Wisconsin, potato pancakes were a staple on our dinner table, especially during a Friday night fish fry. I've adapted my mom's recipe to include fresh from-the-garden zucchini and my favorite add-in, bacon! These are the perfect side with fish, some farm fresh eggs, or even as a stand-alone dish!

Blue Ribbon Recipe

After one bite, we fell in love with these zucchini, bacon, and potato pancakes. Grated zucchini is the star of these fritters and its flavor is prominent. But, there is savory flavor from the bacon and sweetness from the onions. Once fried, the crust is crispy but inside the pancakes are creamy. We topped ours with a little Creme Fraiche, but sour cream or Greek yogurt can also be used.

— The Test Kitchen @kitchencrew

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(6 ratings)

yield 4 serving(s)

prep time 15 Min

cook time 15 Min

method Pan Fry

Ingredients For zucchini, bacon, and potato pancakes

2 md

zucchini, grated
10 oz

potatoes, peeled and grated
1/2 tsp

Kosher salt
2 - 3 slice

bacon, diced
1 sm

onion, diced
1 clove

garlic, minced
1 lg

egg
2 Tbsp

all-purpose flour
1/2 tsp

baking powder
1/2 tsp

black pepper
1/4 tsp

paprika
1 Tbsp

butter, unsalted
1/4 c

Panko bread crumbs
1/8 c

Parmesan cheese, freshly grated
sour cream or creme fraiche, for serving

How To Make zucchini, bacon, and potato pancakes

Test Kitchen Tips

We used a 1/4 cup scoop to make the pancakes and liked the slightly larger size. We got a total of 11 pancakes.

1
Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.

2
While waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes until some of the bacon has rendered and there is approximately 1-2 Tbsp of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon. Place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
3
Whisk together the egg, flour, baking powder, pepper, and paprika in a medium-sized bowl.
4
Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture. Stir to combine.
5
Fold in the Parmesan cheese until everything is well combined. Preheat the oven to 200 degrees F.
6
Place the sauté pan used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tbsp of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tbsp) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes.
7
Place on an oven-safe plate. Keep the cooked pancakes warm in the preheated oven until ready to serve.
8
If desired, top with sour cream or crème fraiche before serving.
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