Best 5 Zucchini Bacon Potato Pancakes Recipes

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Indulge in a culinary journey with our tantalizing Zucchini Bacon Potato Pancakes! These crispy, savory pancakes are a delightful fusion of flavors and textures, featuring shredded zucchini, crispy bacon, and tender potatoes, all harmoniously blended together. Pan-fried to perfection, they boast a golden-brown exterior and a fluffy, flavorful interior. Served with a dollop of sour cream and a sprinkle of chives, these pancakes make for an unforgettable breakfast, brunch, or lunch.

But that's not all! This versatile recipe offers three additional variations to cater to diverse preferences. The Basic Zucchini Potato Pancakes retain the classic combination of zucchini and potatoes, while the Sweet Potato Bacon Pancakes introduce a touch of natural sweetness with the addition of grated sweet potatoes. If you're craving a vegetarian option, the Zucchini Corn Potato Pancakes swap out the bacon for sweet corn, creating a vibrant and colorful dish.

No matter which variation you choose, these Zucchini Bacon Potato Pancakes promise an explosion of flavors and textures that will leave you craving more. So gather your ingredients, heat up your skillet, and embark on a culinary adventure that will satisfy your taste buds and keep you coming back for seconds.

Here are our top 5 tried and tested recipes!

BACON POTATO PANCAKES



Bacon Potato Pancakes image

Crispy potato pancakes with bacon and thyme.

Provided by champ

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

4 slices bacon
4 Idaho potatoes, peeled and shredded
ΒΌ cup all-purpose flour
2 eggs
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
salt and ground black pepper to taste
vegetable oil for frying, or as needed

Steps:

  • Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
  • Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
  • Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
  • Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 29.8 g, Cholesterol 74.7 mg, Fat 12.1 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 3.6 g, Sodium 187.8 mg, Sugar 1.3 g

ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 10

1 1/4 cups shredded zucchini (about 1 medium)
3 medium potatoes, peeled, shredded (3 cups)
1 large onion, finely chopped (1 cup)
1/3 to 1/2 cup all-purpose flour
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying
Sour cream, if desired
Chopped fresh chives, if desired

Steps:

  • Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
  • In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg

ZUCCHINI AND POTATO PANCAKES



Zucchini and Potato Pancakes image

I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 1 dozen.

Number Of Ingredients 11

3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided

Steps:

  • In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE



Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
  • Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
  • Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
  • Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
  • For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

ZUCCHINI AND BACON POTATOES



Zucchini and Bacon Potatoes image

Make and share this Zucchini and Bacon Potatoes recipe from Food.com.

Provided by Punky Julster

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium zucchini, sliced fairly thin
2 tablespoons butter
6 large potatoes, boiled and skinned
4 tablespoons olive oil
6 slices bacon
salt and pepper

Steps:

  • In a skillet, fry the bacon until almost crisp.
  • Drain most of the fat.
  • Chop the bacon and return to pan.
  • Add sliced zucchini, butter and oil.
  • Sautee until slightly soft.
  • In a large serving bowl, slice the potatoes about 1/2" thick.
  • Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
  • Serve hot or warm.
  • *You may also use sliced onions in this recipe.
  • Add them with the zucchini.

Tips:

  • For crispy pancakes, make sure to use a well-seasoned cast iron skillet or griddle.
  • Grate the zucchini and potatoes finely for a smoother pancake batter.
  • Do not overmix the batter, as this will result in tough pancakes.
  • Cook the pancakes over medium heat to prevent burning.
  • Serve the pancakes immediately with your favorite toppings, such as sour cream, applesauce, or maple syrup.

Conclusion:

These zucchini bacon potato pancakes are a delicious and easy-to-make breakfast or brunch dish. They are packed with flavor and nutrition and can be customized to your liking. Serve them with your favorite toppings and enjoy a hearty and satisfying meal.

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