Saturday, April 18, 2009

Potato-Zucchini Pancakes

I made these a while ago after seeing something similar in BHG. The BHG version had carrots incorporated as well, but I chose to leave them out. This was simple to do, the trickiest part was squeezing the water out of both the potatoes and zucchini. I just used a dish towel and rang the heck out of them until they were dry enough, then put them in a bowl.

I fried them in a little canola oil, and they were a great side dish. These pancakes are easy to adjust to your taste. I thought about adding some parmesan cheese, but didn't have any on hand, maybe next time.

Potato-Zucchini Pancakes

3 medium red potatoes shredded and squeezed dry
2 medium zucchini shredded and squeezed dry
2 eggs beaten
2 1/2 Tbs. AP flour
1/2 and onion finely chopped or (1/2 a cup)
1/4 tsp. nutmeg
salt and pepper to taste
Canola oil

Put shredded potato and zucchini in a medium sized bowl. Add the rest of the ingredients and mix thoroughly.
Heat a large skillet over medium heat and add the canola oil (enough to cover the bottom of the skillet).

Scoop out about 1/3 cup (or more if you want them larger) and put in pan. Flatten with a spatula and let cook until crispy on that side (about 4 minutes).
Turn and let cook on the other side until crispy.
Repeat until mixture is gone and serve.


Elizabeth said...

This looks amazing - I love all the ingredients!

What's Cookin Chicago said...

I love the combo of potato and zucchini in this! Thanks for sharing!