zucchini-potato pancakes

Name: ZUCCHINI-POTATO PANCAKES
Prep time: 20 min
Cook time: 35 min
Cuisine: American
Ingredients: 3 cup(s) shredded zucchini; 1 cup(s) shredded potato, peeled; 1/2 cup(s) seasoned bread crumbs; 3 tablespoon(s) flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 3 - eggs, beaten; 1 small onion, finely chopped; 2 clove(s) garlic, minced; 4 tablespoon(s) vegetable oil, divided

20 Pinches

Joanne Sarver

Nekoosa, WI

Updated on Feb 22, 2014

Really good

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prep time 20 Min

cook time 35 Min

method Stove Top

yield Makes 1 dozen

Ingredients

3 cups shredded zucchini
1 cup shredded potato, peeled
1/2 cup seasoned bread crumbs
3 tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon black pepper
3 - eggs, beaten
1 small onion, finely chopped
2 cloves garlic, minced
4 tablespoons vegetable oil, divided

How To Make zucchini-potato pancakes

Step 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.

Step 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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