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Zucchini-Potato Pancakes Recipe

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This recipe for Zucchini-Potato Pancakes is from Recipes from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large zucchini, about 1/2 pound, ends trimmed
1/2 to 1 teaspoon kosher salt
1 large russet potato, peeled
1/3 cup diced onion
1 large egg
1/4 cup all-purpose flour
fresh ground pepper
2-4 tablespoons olive oil
sour cream for serving
Directions:
Directions:
Shred the zucchini into a bowl using the large holes of a box grater. Place the zucchini in a medium bowl and sprinkle with the kosher salt. Transfer the zucchini to a colander in a bowl and let it drain for at least 15-30 minutes. Using your hands or a towel, squeeze out all excess liquid.

Shred the potato into a bowl using the large holes of a box grater.

In a bowl, mix together the onion, egg, flour, and pepper to taste. Add the zucchini and potatoes. Mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by fresh air.

Heat 2-4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4 inch cakes. Fry until golden brown on the bottom..(7-10 min). Using a spatula, turn the pancakes over until browned on the second side.

Serve at once with sour cream topping.

 

 

 

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