🥒🥔 Mediterranean Fluffy Zucchini Potato Pancakes – Crispy, Light & Delicious

Here’s a detailed recipe for Mediterranean Fluffy Zucchini Potato Pancakes — crispy on the outside, tender inside, and bursting with Mediterranean goodness! 🥔🥒🌿

🥒🥔 Mediterranean Fluffy Zucchini Potato Pancakes – Crispy, Light & Delicious

Introduction

These Mediterranean Fluffy Zucchini Potato Pancakes are a wholesome and flavorful twist on the classic fritter. They’re made with grated zucchini and potatoes, lightly seasoned with herbs, and pan-fried to golden perfection. Soft and fluffy inside with a satisfying crisp on the outside, these pancakes are perfect as a light lunch, appetizer, or side dish. Serve them with Greek yogurt or tzatziki for a refreshing Mediterranean touch. Best of all, they’re made from simple, nutritious ingredients and are naturally vegetarian.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 15–20 minutes
• Total Time: 30–35 minutes

Ingredients (Serves 4–6)

• 2 medium potatoes, peeled and grated
• 1 medium zucchini, grated
• 1 small onion, finely grated or minced
• 2 large eggs
• ¼ cup oat flour, chickpea flour, or whole wheat flour (for binding)
• 2 tablespoons chopped fresh parsley or dill
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons olive oil (for frying)
• Optional: ¼ cup crumbled feta cheese for extra Mediterranean flavor

For Serving:

• Greek yogurt, tzatziki, or a squeeze of lemon juice

Instructions

1. Prepare the Vegetables:
   Grate the zucchini and potatoes using a coarse grater. Place them in a clean kitchen towel or cheesecloth, and squeeze out as much water as possible — this step is key to getting fluffy, crisp pancakes.
2. Make the Batter:
   In a large mixing bowl, combine the grated veggies with onion, eggs, flour, parsley (or dill), garlic powder, oregano, salt, and pepper. Mix well until everything is evenly coated. If using feta, fold it in gently.
3. Cook the Pancakes:
   Heat olive oil in a non-stick skillet over medium heat. Scoop 2 tablespoons of the mixture per pancake and flatten slightly with the back of a spoon. Cook for 3–4 minutes per side or until golden brown and crispy.
4. Drain & Serve:
   Transfer the pancakes to a paper towel–lined plate to remove excess oil. Serve warm with a dollop of Greek yogurt or tzatziki and a sprinkle of herbs.

Tips & Variations

• Add shredded carrot or spinach for extra color and nutrition.
• For a gluten-free version, use chickpea or rice flour.
• Want it baked? Place spoonfuls on a parchment-lined tray and bake at 400°F (200°C) for 20 minutes, flipping halfway.

These Mediterranean Fluffy Zucchini Potato Pancakes are crispy, herby, and full of sunshine — a comforting yet light meal that pairs beautifully with any Mediterranean dip. 🥒🌿✨