potato and zucchini pancakes
(1 rating)
A nice and easy side dish.
►
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
10 Min
Ingredients For potato and zucchini pancakes
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2medium russet potatoes, grated
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1small zucchini, grated
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1/2onion, grated
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2 clovegarlic, chopped
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2 Tbspchives, chopped
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salt & freshly ground pepper, to taste
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1/4 colive oil or vegetable oil, for pan-frying
- DILL YOGURT DIP
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3/4 csour cream
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3/4 cyogurt
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1 Tbspolive oil
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3 Tbspfresh dill
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salt & freshly ground pepper, to taste
How To Make potato and zucchini pancakes
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1Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper
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2Heat 1/4 cup oil in large fry pan over medium high heat. Add heaping Tablespoon of potato mixture to hot oil, working in batches to avoil overcrowding the pan. Press gently with spatula to flatten.
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3Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
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4Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
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5DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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