ZUCCHINI-POTATO PANCAKES

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By Joanne Sarver
from Nekoosa, WI

Really good

serves Makes 1 dozen
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients

  • 3 c
    shredded zucchini
  • 1 c
    shredded potato, peeled
  • 1/2 c
    seasoned bread crumbs
  • 3 Tbsp
    flour
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1/4 tsp
    black pepper
  • 3
    eggs, beaten
  • 1 sm
    onion, finely chopped
  • 2 clove
    garlic, minced
  • 4 Tbsp
    vegetable oil, divided
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How To Make

  • 1
    In a colander, drain the zucchini and potato; squeeze to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until well blended. Add the onion, garlic and zucchini mixture. Toss to coat.
  • 2
    Heat 2 T. oil in a large non-stick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides. Using remaining oil as needed. Drain on paper towels. Makes 1 dozen.
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