Potato Pancakes Redux: Whole 30 Healthier Version

sweet potato and zucchini pancakes

I love potato pancakes.  Not the fluffy version, but the really greasy, crispy, potatoey-version.

Since deep-frying isn’t really my bag these days, and white potatoes aren’t considered really “healthy” when you deep fry them…well, I decided to redo my recipe for Potato pancakes to make a healthier, allbeit carb-laden, treat on those days I am needing a bit more substance.  Totally allowed on Whole 30.  Potatoes are not forbidden, but deep frying is.

In order to healthify my original recipe for potato pancakes (also called ladkes), I shredded some sweet potato and zucchini to mix with the regular russet potatoes and then sautéd in a healthy oil (mixture of coconut and olive) instead of using my normal 1/2 inch of canola.  They are NOT the same as the original version that I use, but then Whole 30 is not how I normally eat! Not using a flour to bind them, makes this version a bit more delicate.  If you want to add a binder, I would add a coconut flour, or almond flour.  These are still the same rich taste, that is perfect with my (ugh) egg in the morning! I feel like I am full.  Seriously, full.

My Original version uses white potato, garlic, onion, flour (or matzo meal), egg, and oil. Simple.

My New-Healthier version uses sweet potato, zucchini, white potato, onion, garlic, egg, and oil. Simple.

Here’s the recipe for the healthier version:

Potato Pancakes Redux: Whole 30

A great portioned amount of a healthier but still deliciously rich tasting potato- side-dish for any meal!


  • Since all potatoes and zucchini are different sizes, I will give you measured amounts of shredded vegetables.
  • 1 cup shredded zucchini
  • 1 cup shredded sweet potato
  • 1 cup shredded russet potato
  • 1/2 cup shredded white/yellow onion
  • 2 cloves pressed garlic
  • 2 eggs
  • Salt & Pepper to taste


With a food processor or by hand, shred the potatoes, zucchini, onion and put in a large bowl. Press the garlic in and mix all this together. Crack and mix in the 2 eggs. Salt and Pepper to taste.

Heat a large non-stick (a must) pan, and 1/4 cup of healthy oil (I used a mixture of coconut and light-olive oil) until hot, but not smoking- at medium heat. You may need to lower the temp to keep from burning.

Using a 1/4 cup measure, scoop out the mixture and saute in the heated pan. Wait until one side is starting to brown on the edges, and then flip and cook on that side until browned. Like this (see how the one on the bottom of this pic is ready to flip?):

Let cool on a pan lined with paper towel. Separate with parchment or waxed paper on a plate.

These can freeze flat in ziplock bags.


I usually make these, and then freeze flat, separating them with wax paper. I take one out and heat either in a pan or in the microwave to portion them out.

I did not use a flour to bind them, which makes this version a bit more delicate. If you want to add a binder, I would add up to 1/4 cup of a coconut flour, or almond flour to the amounts above.


I hope you enjoy these- any time.  Not just on a Whole 30.  I make Ladkes/potato pancakes all year for a vegetarian meal that is economical, but super filling.  Served alone with a salad, this is a meal that really speaks comfort and now in it’s healthier version- healthy!

Linking up with Tasty Tuesday & Totally Talented Tuesday for great recipe links!

4 thoughts on “Potato Pancakes Redux: Whole 30 Healthier Version

  1. marymtf

    Zucchini is a watery veg as is white potato. Do you (can I suggest) squeeze as much moisture out of veggies before cooking. You’ll find they fall apart less that way.

    1. hardlyagoddess@gmail.com Post author

      Actually these don’t fall apart at all, Mary- If you are worried about excess moisture, I think squeezing out the excess water doesn’t hurt but the starch the potato has does quite well regardless.

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