Potato Zucchini Pancakes with Smoked Salmon & Garlic Cream
These potato zucchini pancakes with smoked salmon are crispy on the outside, soft on the inside, and packed with flavor. Topped with a creamy garlic-dill spread, they offer the perfect balance of textures and tastes. Serve them as a light meal or an impressive brunch dish! You can make one large pancake or several smaller ones for individual servings.
Why You’ll Love This Recipe
- Crispy and flavorful – Golden-brown crust with a tender, savory center.
- Simple ingredients – Made with pantry staples and fresh veggies.
- Versatile – Make one large pancake or smaller, bite-sized ones.
- Perfect pairing – Creamy topping and smoked salmon take it to the next level.
Ingredients for potato zucchini pancakes with smoked salmon
For the Pancakes:
- Potatoes (shredded)
- Zucchini (shredded)
- Onion (shredded)
- Egg
- All-purpose flour
- Salt
- Black pepper
- Your favorite spices (e.g., potato spice mix)
- Oil for frying
For the Creamy Topping:
- Garlic
- Dill
- Cream cheese
- Olive oil
For Serving:
- Arugula
- Olive oil (for drizzling)
- Smoked salmon
- Fresh dill
- Lemon juice (optional)
How to make potato zucchini pancakes
Prepare the Vegetables:
- Peel and shred the potatoes.
- Shred the zucchini and onion.
- Place the shredded potatoes and zucchini in a clean kitchen towel and squeeze out excess moisture.
Make the Batter: - In a bowl, mix the shredded vegetables with the egg, flour, salt, pepper, and spices.
- Stir until well combined.
Cook the Pancakes:
- Heat oil in a pan over medium heat.
- For a large pancake: Spread the entire mixture evenly in the pan.
- For smaller pancakes: Scoop small portions into the pan and flatten slightly.
- Cook for 4-5 minutes on one side until golden brown, then carefully flip and cook the other side until crispy.
- Transfer to a plate and let any excess oil drain.
- Prepare the Topping:
- In a bowl, mix cream cheese, minced garlic, chopped dill, and a drizzle of olive oil until smooth.
- Assemble and Serve:
- Place arugula on a plate and drizzle with olive oil.
- Add the potato-zucchini pancake (or small pancakes) on top.
- Spread the creamy topping over the pancakes.
- Arrange smoked salmon and sprinkle with fresh dill.
- Optional: Squeeze a bit of lemon juice for extra freshness.
Tips for the Best Potato Zucchini Pancake
- Drain excess moisture – Squeeze out as much liquid as possible from the potatoes and zucchini to ensure a crispy texture.
- Use medium heat – Cooking on medium heat allows the pancakes to become golden brown without burning.
- Make them bite-sized – Small pancakes cook faster and make great appetizers or brunch options.
- Serve immediately – Best enjoyed fresh and warm for maximum crispiness.
- Try different toppings – Swap smoked salmon for avocado, poached eggs, or feta cheese for variety.
If you like something sweet for breakfast, try these Belgian Waffles—crispy on the outside, fluffy on the inside, and perfect with your favorite toppings
FAQ
Can I make these ahead of time?
Yes! You can prepare the batter in advance and store it in the fridge for a few hours before cooking. Reheat cooked pancakes in a skillet or oven to maintain crispiness.
Can I bake instead of frying?
Yes! Spread the mixture on a parchment-lined baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
Can I use other vegetables?
Absolutely! Try adding grated carrots or sweet potatoes for a twist.
What if I don’t have cream cheese?
You can use Greek yogurt or sour cream as a substitute for the creamy topping.
Enjoy your crispy potato zucchini pancakes with creamy garlic topping and smoked salmon! 😋
Potato Zucchini Pancakes with Smoked Salmon
These crispy potato zucchini pancakes are golden and flavorful, topped with a creamy garlic-dill spread and smoked salmon. A delicious, easy-to-make brunch or light meal with the perfect balance of crunch and creaminess!
Ingredients
- For the Pancakes:
- 3-4 medium potatoes peeled and shredded
- ½ medium zucchini shredded
- ½ small onion shredded
- 1 egg
- 2-3 tablespoons all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon potato spice mix or preferred seasoning
- Oil for frying
- For the Creamy Topping:
- 2 tablespoons cream cheese
- 1 garlic clove minced
- 1 teaspoon fresh dill chopped
- 1 teaspoon olive oil
- For Serving:
- A handful of arugula
- 2 slices smoked salmon
- Olive oil for drizzling
- Fresh dill for garnish
- Lemon juice optional
Instructions
- Prepare the Vegetables: Shred the potatoes, zucchini, and onion. Wrap in a clean kitchen towel and squeeze out excess moisture.
- Make the Pancake Batter: In a bowl, mix the shredded vegetables with the egg, flour, salt, pepper, and seasoning. Stir well until combined.
- Cook the Pancakes: Heat oil in a pan over medium heat. For a large pancake: Spread the entire mixture evenly in the pan. For smaller pancakes: Scoop small portions into the pan and flatten slightly.
- Cook for 4-5 minutes on one side, then flip and cook until golden brown and crispy. Transfer to a plate lined with paper towels to absorb excess oil.
- Prepare the Topping: In a bowl, mix cream cheese, garlic, dill, and olive oil until smooth.
- Assemble and Serve: Arrange arugula on a plate and drizzle with olive oil. Place the potato-zucchini pancake(s) on top. Spread the creamy topping over the pancake(s). Add smoked salmon and garnish with fresh dill. Optional: Squeeze a bit of lemon juice for extra freshness.
Notes
Crispier pancakes: Make sure to squeeze out as much moisture as possible from the vegetables.
Bite-sized option: You can make several small pancakes instead of one large one.
Baking option: Instead of frying, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Substitutions: Greek yogurt or sour cream can replace cream cheese.
Extra toppings: Try adding poached eggs or feta cheese for variety.
Bite-sized option: You can make several small pancakes instead of one large one.
Baking option: Instead of frying, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Substitutions: Greek yogurt or sour cream can replace cream cheese.
Extra toppings: Try adding poached eggs or feta cheese for variety.
