Vegetable Pancakes With Herbs
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Herbed vegetable pancakes are perfect for brunch, party appetizers, or a side dish. Serve the as is, or top them with smoked salmon and lemon chive cream for an elegant appetizer.
Spencer would eat potatoes for every meal, every day of his life. Potatoes are one of my pantry staples for sure. For appetizers, main dishes, soups, and side dishes, there is probably no more useful vegetable than the potato. There is pretty much no wrong way to prepare a potato, either. Boiled, mashed, roasted or fried…all good! They are the base for this versatile savory pancake. (This post was originally published on September 10th, 2013. Updated March 25th, 2025)
We had some “small plates” the other night in a local restaurant. One of the dishes was potato pancakes with smoked salmon. That was my inspiration for these herbed potato and vegetable pancakes. Of course, you could add other vegetables too. I made some without the smoked salmon as well. These are a perfect little vehicle for smoked salmon or just as is, with the lemon chive creme fraiche. This delicious vegetable pancake recipe also gluten free.
Ingredients for vegetable pancakes
While this recipe uses zucchini, onions and potato, you can add other leftover vegetables like shredded carrot, green onions, or sweet potato.
- 1 large potato about 12 ounces, unpeeled
- 1 onion
- 1 zucchini about 8 ounces
- 2 cloves garlic minced
- 2 eggs lightly beaten
- 1/4 cup chickpea flour gluten free or all purpose flour can be used
- 1 Tablespoon thyme chopped
- 1 Tablespoon chives finely minced
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- Vegetable oil or olive oil to fry`
Using alternative flours
This recipe uses chickpea flour, also known as gram flour in place of all-purpose flour. Rice flour can also be used.
How to make Zucchini pancakes
- Shred the onion, potato and zucchini in a box grater or food processor fitted with a medium sized blade. Add the onion first to prevent the potato from browning.
- Transfer the shredded vegetables to a colander and squeeze to remove excess water.
- In a large bowl, whisk eggs, flour, salt and black pepper together. Add herbs and shredded vegetables and toss mixture with dry ingredients to combine.
- Heat a large skillet or well-seasoned cast iron skillet to medium heat. Add about 2 Tablespoons olive oil, or enough oil to cover the surface of the pan. Squeeze excess liquid out of vegetable mixture and fry, pressing gently to flatten cakes. Flip and continue cooking until they are golden brown and cooked through, about 4-5 minutes.
- Transfer cooked pancakes to a wire rack lined with paper towels.
- Store in an airtight container.
- Pancakes can be reheated in an air fryer, or oven.
How to make the Lemon Chive Cream
For the lemon-chive cream, mix sour cream, 1 Tablespoons finely minced chives, lemon juice and zest together. Chill until ready to serve.
Looking for more appetizers for a cocktail party?
Brie and Prosciutto Crostini with Fig Jam
Vegetable Pancakes with Lemon Chive Cream
Ingredients
- 1 large potato about 12 ounces, unpeeled
- 1 medium onion
- 1 medium zucchini about 8 ounces
- 2 cloves garlic minced
- 2 large eggs lightly beaten
- 1/4 cup chickpea flour gluten free or regular flour can be used
- 1 Tablespoon thyme chopped
- 1 Tablespoon chives finely minced
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 3 Tablespoons Olive oil to fry
Instructions
Vegetable Pancakes
- In a food processor, using a medium sized blade, shred veggies, starting with the onion, to prevent the potato from browning.
- Transfer shredded veggies to a colander and squeeze the vegetables to remove excess liquid.
- In a separate bowl, whisk eggs, flour or gluten free flour and seasoning together. Add herbs and potato and vegetables, stirring well to combine.
- In a heavy skillet, heat about 2 tablespoons of olive oil over a medium heat. Squeeze excess liquid out of potato mixture, and fry, pressing gently to flatten cakes. Cook 2-3 minutes, depending on thickness, then flip and continue to cook until cakes are golden brown and cooked through.
Lemon Chive Cream
- Mix 1/4 cup sour cream,1 Tablespoon finely minced chives, 1 teaspoon lemon juice and 1 teaspoon lemon zest together.
Smoked salmon, yum! This appetizer had me at hello!
Lol! They are tasty!
Mmm these look delicious with the smoked salmon. I love fritters!
They are fun little bites!
Recipe looks scrumptious! Thanks, any veggie pancake is welcome on my table.
I agree! I’m always looking for ways to sneak them in!
So elegant and delicious!
thank you! They can go from breakfast to appetizers!
Love the addition of the zucchini in this. Such a smart update to the potato pancake!
Thank you! I’m all about adding more veggies to everything!
There are very similar to what I made Thanksgiving morning, although mine were potato and sweet potato together. Lots of chives and parsley, and always cooked in butter. I served them with smoked salmon and sour cream. Next time I’ll zest up the sour cream like yours!
I wanted to mention that some time you should try to skip the squeezing out the water step. Any liquid just becomes part of the liquid vs. the dry and you come up with a perfect ratio. I’ve never bothered with the squeezing part and mine come out just like yours. You might need a little more flour, but they’re still not doughy pancakes.
Thanks Mimi! I probably should reshoot with step by step instructions!
These little fritters sound so yummy! Never thought of adding potatoes! Two of my favorite veggies & the lemon chive sour cream too! AirTag!
I have been making these for years. It’s one of my favorite ways to use up the excess zucchini in the summer and fall. Especially good with fresh from the garden sliced tomatoes. Now I’m hungry for them so may just have to buy some zucchini.