Wow! Are they good!
I saw a recipe for Zucchini Potato Pancakes recently and decided to give it a try. I was in the mood for some Squash Fritters anyway and figured this would be close. It was better. One of the best things I’ve put in my mouth in quite a while,
It’s a little labor intensive, but not terribly and it cooks quickly so you can get it from the fridge to the table in about 30 minutes.
Naturally, I changed the recipe a bit to suit my style. Here’s how I did my (Super Delicious) Zucchini Potato Pancakes.
This recipe makes about 4 nice size pancakes – fritters, really.
I bought 2 small, tender zucchini squash and 2 medium Yukon Gold potatoes. I had a half of a Vidalia onion in the fridge, so I used that.
Start by shredding the zucchini and potatoes and squeeze them dry with a paper towel to remove excess moisture. Next, shred half of a Vidalia onion and add to the Zucchini/Potatoes. Next, add 1 beaten egg, a half-cup of flour, and salt and pepper. Mix together and let it sit for a minute or two to blend. Lightly cover the bottom of a skillet with olive oil and heat to medium high. Add the pancakes, cook 4 or 5 minutes on each side until golden brown, drain on paper towels and serve the pancakes with a bit of sour cream
They are really good.
Zucchini Potato Pancakes
2 small, tender zucchini squash
2 medium Yukon Gold potatoes (unpeeled)
½ Vidalia Onion
½ C flour
1 egg
S&P to taste
Olive oil for skillet