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.