Side Dishes
Zucchini Potato Pancakes
Description
Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.
Ingredients:
- 1 1/4 cups shredded zucchini (about 1 medium)
- 3 medium potatoes, peeled, shredded (3 cups)
- 1 large onion, finely chopped (1 cup)
- 1/3 to 1/2 cup all-purpose flour
- 1 egg
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying
- Sour cream, if desired
- Chopped fresh chives, if desired
Directions:
- In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.
