potato and zucchini pancakes

Name: Potato and Zucchini Pancakes
Prep time: 30 min
Cook time: 10 min
Yield: 4
Ingredients: 2 - medium russet potatoes, grated; 1 - small zucchini, grated; 1/2 - onion, grated; 2 clove(s) garlic, chopped; 2 tablespoon(s) chives, chopped; - salt & freshly ground pepper, to taste; 1/4 cup(s) olive oil or vegetable oil, for pan-frying; ## DILL YOGURT DIP; 3/4 cup(s) sour cream; 3/4 cup(s) yogurt; 1 tablespoon(s) olive oil; 3 tablespoon(s) fresh dill; - salt & freshly ground pepper, to taste

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Daune (pronounced "Dawn") Browne

Calais, ME

Updated on Aug 21, 2013

A nice and easy side dish.

Rate

prep time 30 Min

cook time 10 Min

method ---

yield 4 serving(s)

Ingredients

2 - medium russet potatoes, grated
1 - small zucchini, grated
1/2 - onion, grated
2 cloves garlic, chopped
2 tablespoons chives, chopped
- salt & freshly ground pepper, to taste
1/4 cup olive oil or vegetable oil, for pan-frying
DILL YOGURT DIP
3/4 cup sour cream
3/4 cup yogurt
1 tablespoon olive oil
3 tablespoons fresh dill
- salt & freshly ground pepper, to taste

How To Make potato and zucchini pancakes

Step 1

Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper

Step 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.
Step 3

Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
Step 4

Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
Step 5

DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.
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