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.

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