Ingredients
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1
-
1/2 - 1
-
1
-
1/3
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1
-
1/4
-
-
2 - 4
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-
-
-
-
-
-
Directions
Zucchini-Potato Pancakes,This recipe was posted in our local newspaper, and my husband and I thought it sounded good. The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though–trust me!,I had some steamed baby red potatoes left over, and I passed them through a ricer instead of using raw potatoes, and shredded my zucchini using a mandoline, but otherwise followed the recipe to a tee. These were amazing. They didn’t even need sour cream.
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Steps
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1
Done
|
Shred the Zucchini Into a Bowl Using the Large Holes of a Box Grater. Place the Grated Zucchini in a Medium Bowl and Sprinkle With 1/2 to 1 Teaspoon Kosher Salt. Transfer Zucchini to a Colander in a Bowl and Let Zucchini Drain at Least 15 Minutes and Up to 30 Minutes. Using Your Hands or a Towel, Squeeze Out the Excess Liquid. |
|
2
Done
|
Shred the Potato Into a Bowl Using the Large Holes of a Box Grater. |
|
3
Done
|
in a Bowl, Mix Together the Onion, Egg, and Flour, and Pepper to Taste. Add Zucchini and Potatoes; Mix Well. Work Quickly Because the Zucchini-Potato Mixture Oxidizes and Discolors Once Hit by the Fresh Air. |
|
4
Done
|
Heat 2 to 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 on the Bottom, 7 to 10 Minutes. Using a Spatula, Turn the Pancakes Over Until Browned on the Second Side, About 6 Minutes Longer. |
|
5
Done
|
Serve at Once With a Dollop of Sour Cream. |
