Uploaded October 2025 | Updated September 2026, 1 day ago
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Welcome to Bonita's Kitchen! Today we will be making Zucchini Potato Cakes. This recipe is made with fresh or frozen zucchini and leftover cooked potatoes. Plus a few simple ingredients. See recipe below!!!
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To view & download the full recipe, please view it here on our website:
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ZUCCHINI POTATO CAKES
Recipe:
2 cups shredded zucchini 2 cups cooked room temp potatoes
1 onion, chopped or shredded 1 large egg
½ cup flour ½ tsp baking soda
pinch sea salt pinch black pepper
pinch onion powder 1 tbsp oil
pinch nutmeg ¼ cup milk or water ( optional )
Method:
Peel and shred zucchini and onion, peel and cook two potatoes and after cooked remove from water and let come to room temp. Mash potatoes before adding it to a large bowl.
Top with shredded zucchini, onion, egg, seasonings and nutmeg then mix together.
After add flour, baking soda, oil and milk or water if you like the batter to be more liquidly. Keep the water or milk out if you like the cakes more firm.
Preheat a large frying pan with butter or oil inside. Scoop in about four scoops to the HOT pan and fry for five minutes or so on each side until golden brown and cooked.
Continue doing this until all the batter is gone and all fried. Serve HOT and with whatever side dish or meal.
Bonita’s Tips:
To keep zucchini longer shred or chop in chucks to freeze for long storage or for another time.
Use room temp or cold potatoes for better results.
Keep in container in fridge for a few days until eaten.
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
Welcome to Bonita's Kitchen! Today we will be making Zucchini Potato Cakes. This recipe is made with fresh or frozen zucchini and leftover cooked potatoes. Plus a few simple ingredients. See recipe below!!!
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Our custom made apron link: wildnorthgear.co/products/untitled-aug14_19-17
ZUCCHINI POTATO CAKES
Recipe:
2 cups shredded zucchini 2 cups cooked room temp potatoes
1 onion, chopped or shredded 1 large egg
½ cup flour ½ tsp baking soda
pinch sea salt pinch black pepper
pinch onion powder 1 tbsp oil
pinch nutmeg ¼ cup milk or water ( optional )
Method:
Peel and shred zucchini and onion, peel and cook two potatoes and after cooked remove from water and let come to room temp. Mash potatoes before adding it to a large bowl.
Top with shredded zucchini, onion, egg, seasonings and nutmeg then mix together.
After add flour, baking soda, oil and milk or water if you like the batter to be more liquidly. Keep the water or milk out if you like the cakes more firm.
Preheat a large frying pan with butter or oil inside. Scoop in about four scoops to the HOT pan and fry for five minutes or so on each side until golden brown and cooked.
Continue doing this until all the batter is gone and all fried. Serve HOT and with whatever side dish or meal.
Bonita’s Tips:
To keep zucchini longer shred or chop in chucks to freeze for long storage or for another time.
Use room temp or cold potatoes for better results.
Keep in container in fridge for a few days until eaten.
