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Zucchini Potato Pancakes Recipe

100% would make again

Living on a 90-acre farm, I've learned to love gardening and canning. I freeze lots of zucchini already measured out for this recipe. With my family of five, I can never get away with making just one batch of these delicious pancakes!

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5 Servings
Prep: 15 min. Cook: 30 min.

Ingredients

2 medium zucchini, coarsely grated (about 1-1/2 cups)
1 large potatoes, peeled and finely shredded (about 1-1/4 cups)
1 small onion, grated
2 tablespoons cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon salt
1 egg, lightly beaten
Oil for deep-fat frying
Sour cream

Directions

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well.
Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream. Yield: 16 pancakes.

Zucchini Potato Pancakes published in Cookin' Up Country Breakfasts Cookbook , p36

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