Zucchini Potato Pancakes Recipe

Step by Step Method

Step 1

Clean and scrub, but do not peel, the potato and zucchini.

Step 2

Using a box grater, grate potato and zucchini into a colander and toss with a teaspoon of salt. Let sit for about 10 minutes, then scoop up about a handful into a clean dishcloth. wring out over the sink.

Step 3

Place dried grated vegetables into a large bowl.

Step 4

Repeat, switching to a clean dry dishtowel if need be,until you’ve dried all the grated vegetables.

Step 5

You want the potato and zucchini to be pretty dry at this point.

Step 6

Slice the scallions into 1/4-inch slices, and add to grated veggies in bowl.

Step 7

Add jalapeno here if adding.

Step 8

Add the flours(YOU CAN USE PLAIN FLOUR IF YOU WISH) beaten eggs, and pepper to taste and stir to combine.

Step 9

Add in a few extra dashes of salt if you like.

Step 10

Chop chives and combine with sour cream in a separate bowl.

Step 11

Heat 1 tablespoon of oil in non-stick skillet over medium heat.

Step 12

Pick up about a handful of veggie mixture,

Step 13

And shape into a ball in your palm.

Step 14

Make it into a cake by flattening it with your other hand,

Step 15

And add to skillet.

Step 16

Repeat until you fill the pan, making sure not to crowd your pancakes.

Step 17

Cook about 3 minutes, until the bottoms are golden,

Step 18

And the cakes have set, being careful not to burn the bottoms.

Step 19

Then flip ‘em over, and continue cooking approx. another 2-3 minutes.

Step 20

Remove to a plate lined with a paper towel.

Step 21

Adding more oil to the pan as needed, repeat until all the pancakes are cooked.

Step 22

If not serving immediately, these keep very well in a warm oven.

Step 23

Serve topped with dollops of sour cream and chives.

Tips

Dish towel box grater

Zucchini Potato Pancakes

Ingredients

Nutritional