I found a zucchini in the fridge that needed to be used soon so I decided to try out Zucchini Potato Pancakes. A little while back I made potato pancakes for the first time and I loved them, and ate too many… see that post here. This really is a great way to use up veggies you have on hand! They are really simple to make and you get a little arm workout shredding everything too! Serve with a dollop of sour cream or applesauce and yum!
makes approx 15
2 russet potatoes, peeled
1/2 a small onion
3-4 garlic cloves
1/3 cup flour
salt & pepper
Using a hand grater go ahead and grate the zucchini, potatoes, onion and garlic. I have to say onions kill me so I made it about 95% of the way through the 1/2 onion before I could no longer see because of the tears hahahaha!! Moral, save the onion for last!
Place all of it the grated veggies onto a clean dish cloth. Squeeze out as much liquid as you can.
Place the veggies into a bowl along with the egg, flour, salt and pepper. Mix to combine well.
Heat a large sauté pan over medium heat. Drizzle in enough olive oil to just barely coat the bottom of the pan. Scoop a heaping tablespoon worth of the mixture into the pan, do no overcrowd the pan, and lightly press down to make it relatively thin.
Cook until golden brown on each side, about 4-5 minutes per side. Enjoy!!!
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