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Zucchini & Potato Pancake

Zucchini and potato are a perfect pair here. All eyes light up when a this crisp pancake is placed on the plate. It is pure comfort and will win over any skeptic about anything vegan or gluten-free.

(Serves: 2)

  • 1 teaspoon Massel All Purpose Bouillon & Seasoning Granules, vegetable flavor
  • 1 medium zucchini, grated
  • 1 medium baking potato, grated
  • 2 teaspoon corn starch
  • pinch of salt
  • fresh pepper, to taste
  • 2 tablespoon olive oil, to fry
  • chopped chives, for garnish
  • a touch of salt for finish, if desired
  1. Grate zucchini on a couple layers of paper towel.
  2. Wrap paper towel around grated zucchini and squeeze to get out excess water.
  3. Place zucchini in a mixing bowl; Repeat with potato.
  4. Mix Massel All Purpose Bouillon & Seasoning, corn starch and salt in the zucchini and potato.
  5. Heat up a non-stick skillet over medium-high with olive oil.
  6. Place zucchini and potato mixture in a flat pancake. Use a spatula to flatten it out.
  7. Watch the bottom of the pancake. When it is crisp brown, flip to get brown on the other side. Do not flip early, so that your pancake won’t break.
  8. Slide on plate to serve. Garnish with chopped chives, if desired.
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