Potato Zucchini Pancakes


Makes about 4 dozen bite size pancakes. 

This dish is a nutritious, delicious and light addition to your Passover repertoire. I am quite proud of this recipe. I bake the pancakes and do not fry them. I am thus spared the cooktop mess. I do recommend using heavy non-stick cookie sheets.

In addition they can be baked earlier in the day and reheated. They can also be frozen.


  • 1 small onion

  • 2 medium zucchini

  • 2 large Russet (baking) potatoes

  • 2 large eggs, whisked

  • 4 tablespoons matzoh meal

  • Kosher salt

  • Freshly ground black pepper   

  • 4 tablespoons vegetable oil


  1. Preheat the oven to 450F. 

  2. Finely chop the onion in a food processor fitted with the steel blade. Transfer to a large bowl.  

  3. Rinse the zucchini, pat dry, trim the ends, grate in a food processor fitted with the medium grating attachment. Wring out the zucchini, in batches, using a sturdy dish towel. Add to the onions. 

  4. Peel the potatoes, and cut them lengthwise into quarters to fit into the feed tube of a food processor and grate. Wring them, in batches, using a dish towel and add to the zucchini along with eggs and the matzoh meal. Combine well and season to taste.  

  5. Brush 2 heavy non-stick cookie sheets with the 4 tablespoons of oil.

  6. Place level tablespoons, slightly apart, on the greased cookie sheets. 

  7. Bake on the lowest shelf for 15 minutes or until lightly brown.  Turn the pancakes over and bake for another 6 minutes, or until lightly golden.


TO WARM the pancakes, arrange them on a wire rack set over a cookie sheet in a preheated 350F oven until hot, about 6 minutes. The wire rack prevents the pancakes from getting soggy.  

TO FREEZE the pancakes, place them side by side in a plastic container with wax paper in between the layers. Warm the pancakes straight from the freezer in a preheated 400F oven for about 10 minutes, or until hot.