Recipe: Potato Veggie Pancakes

by BnB Finder | December 4th, 2015 | Best BnB Bites, Recipes

potato pancake (400x400)The Festival Lights is almost upon us! The eight-day celebration of Hanukkah calls for plenty of presents, fun, and of course, fabulous food. One of the staples of the occasion is latkes (potato pancakes), and there are a variety of ways to make them enticing. Take for example, these Potato Veggie Pancakes from Debbie Mosimann, innkeeper/owner of Swiss Woods Bed & Breakfast Inn in Lititz, PA, a bed and breakfast located in the heart of Lancaster County that is celebrated for its unique European atmosphere, gracious hospitality, and amazing food. Debbie is also one of the Eight Broads in the Kitchen, eight innkeepers from across the country who joined forces and started a blog based on the numerous guest requests they received for their delectable recipes. Speaking of which, that blog became a cookbook (of which these Potato Veggie Pancakes are a part of!), so if your appetite and interest are piqued, head to Eight Broads in the Kitchen to give or to get this tasty tome just in time for the holidays!




Potato Veggie Pancakes


  1. 4 cups potatoes, cooked and coarsely shredded
  2. 1/4 cup onion, diced
  3. 1/4 cup red peppers, diced
  4. 1/4 cup zucchini or yellow squash, in julienne strips
  5. 1/4 cup mushrooms, coarsely chopped
  6. 1/4 cup sliced leeks or scallions (green onions)
  7. 1 bunch parsley (1/8 cup, chopped)
  8. 2 tablespoons flour
  9. 2 large eggs, beaten
  10. 2 tablespoons water
  11. 2 tablespoons butter, melted
  12. 1/4 cup grated sharp cheddar cheese, optional
  13. 1/2 teaspoon salt
  14. 1/8 teaspoon freshly grated pepper
  15. Oil or butter, for the griddle
  1. Boil and cool potatoes.
  2. Preheat a griddle or frying pan to medium high.
  3. Add some oil or butter or a combination of both.
  4. Prepare vegetables.
  5. Peel and grate potatoes with a coarse grater.
  6. Add the prepared vegetables, flour, eggs, water, melted butter, cheese, salt, and pepper.
  7. Mix gently with a spoon or spatula until combined.
  8. Drop onto hot griddle, using a medium ice cream scoop that holds about 1/4 cup.
  9. Do not pack or form, as these are better if they are somewhat loosely connected.
  10. Press only enough to shape and hold together.
  11. Fry until golden brown, flipping once.
  12. Serve hot.
Think Tasty

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