Crispy Zucchini & Potato Pancakes

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick 7 with its food processor, whisk and 1.5-cup chopper attachments.


  • 2 medium zucchini, about 395 g
  • 1 tsp sea salt + additional for seasoning
  • 450 g unpeeled russet potatoes
  • 1 whole egg, lightly beaten
  • 3 scallions, root ends removed
  • 1 garlic clove, peeled
  • 4 tbsp cilantro leaves, stalks removed, divided
  • 3 tbsp lime juice
  • 1 tbsp all-purpose flour + additional for dusting
  • 225 g crumbled feta cheese
  • Black pepper, to taste
  • 2 to 4 tbsp olive oi, or more as needed
  • ¼ cup sun-dried tomatoes, to garnish

  1. Shred the zucchini coarsely, using the Braun’s MultiQuick 7 food processor attachment and coarse shredding insert. Place zucchini into a colander. Sprinkle with 1 teaspoon of salt to draw out excess moisture and leave to drain for 30 minutes. Press out as much moisture from the zucchini as possible with your hands.
  2. Boil the potatoes in salted water for 6 to 8 minutes until they are still slightly undercooked. Drain well, let cool off, peel and grate extra coarsely again using the coarse shredding insert of Braun’s MultiQuick 7 food processor attachment.
  3. Simply attach Braun’s MultiQuick 7 whisk attachment to the hand blender and beat the eggs directly in the beaker on low speed. Then use Braun’s MultiQuick 7 1.5-cup chopper attachment to finely chop the scallions. Clean out the chopper bowl and chop one garlic clove. Repeat with half of the fresh cilantro leaves.
  4. Place all ingredients: zucchini, beaten egg, flour, chopped scallions, cilantro garlic, lime juice, crumbled feta in a mixing bowl and mix well. Season to taste.
  5. Divide the mixture into 12 portions and shape into 1 cm thick pancakes. Lightly dust the pancakes with flour.
  6. Heat a non-stick frying pan over medium heat and add 1 tablespoon olive oil. Gently fry the zucchini and potato pancakes a few at a time for 5 minutes on each side until light brown and crispy.  Add more olive oil, 1 tablespoon at a time, as necessary.
  7. Place the sun-dried tomatoes with the remaining 2 tablespoons cilantro into the MultiQuick 7 1.5-cup chopper attachment and finely chop.
  8. Garnish pancakes with chopped sun-dried tomatoes, cilantro and a drizzle of olive oil. Serve immediately.

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