potato and zucchini pancakes

★★★★★ 1 Review
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By Daune (pronounced "Dawn") Browne
from Calais, ME

A nice and easy side dish.

serves 4
prep time 30 Min
cook time 10 Min

Ingredients For potato and zucchini pancakes

  • 2
    medium russet potatoes, grated
  • 1
    small zucchini, grated
  • 1/2
    onion, grated
  • 2 clove
    garlic, chopped
  • 2 Tbsp
    chives, chopped
  • salt & freshly ground pepper, to taste
  • 1/4 c
    olive oil or vegetable oil, for pan-frying
  • DILL YOGURT DIP
  • 3/4 c
    sour cream
  • 3/4 c
    yogurt
  • 1 Tbsp
    olive oil
  • 3 Tbsp
    fresh dill
  • salt & freshly ground pepper, to taste
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How To Make potato and zucchini pancakes

  • 1
    Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper
  • 2
    Heat 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.
  • 3
    Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
  • 4
    Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
  • 5
    DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.

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