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Zucchini Potato Pancakes Recipe

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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!
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 5 servings

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

  1. 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.
  2. 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.
Originally published as Zucchini Potato Pancakes in Cookin' Up Country Breakfasts Cookbook 1994, p36

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