A Taste of Wagon Creek Creamery

Potato-Zucchini Pancakes with Herbed Crème Fraîche

Yields 8 Pancakes June 2021


For the pancakes:

  • 1 small zucchini (about 6 ounces)
  • 2 medium potatoes, unpeeled (about 1 pound total)
  • 1/2 medium onion
  • 2 Wagon Creek Creamery eggs
  • 1/4 cup grated Wagon Creek Creamery Parmesan Cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • Vegetable oil

For the crème fraîche:

  • 4 ounces Wagon Creek Creamery Crème Fraîche
  • 2 tablespoons finely chopped chives
  • 1 clove garlic, minced
  • Zest of 1 lemon
Potato-Zucchini Pancakes with Herbed Crème Fraîche


Place a clean kitchen towel onto a work surface. Use a box grater to grate the zucchini and potato onto it. Wrap the towel around the vegetables and twist it tightly over the sink to drain liquid. Transfer vegetables to a medium bowl. Use the box grater to grate the onion and add it to the bowl along with the eggs, parmesan cheese, flour, salt, and pepper; mix until combined. Heat a large skillet over medium heat; add enough vegetable oil to coat the bottom. When oil is hot, use a 1/4-cup measure to transfer the potato mixture to the skillet; flatten with a spatula. Cook for approximately 4 minutes; flip and cook for 4 more minutes. Reduce heat if pancakes are browning too quickly, so the center has time to cook. For the crème fraîche, mix all ingredients in a small bowl. Serve hot pancakes topped with seasoned creme fraiche.

Sign up for our Oklahoma Living Newsletter

This field is for validation purposes and should be left unchanged.

Get The Latest Edition

Get the app: