zucchini bacon and potato pancakes

How To Make zucchini bacon and potato pancakes

• 1

  Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
• 2

  While waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes until some of the bacon has rendered and there is approximately 1-2 Tbsp of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute.
• 3

  Remove bacon, onion, and garlic from the pan with a slotted spoon. Place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
• 4

  Whisk together the egg, flour, baking powder, pepper, and paprika in a medium-sized bowl.
• 5

  Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture. Stir to combine.
• 6

  Fold in the Parmesan cheese until everything is well combined. Preheat the oven to 200 degrees F.
• 7

  Place the sauté pan used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tbsp of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tbsp) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes.
• 8

  Place on an oven-safe plate. Keep the cooked pancakes warm in the preheated oven until ready to serve.
• 9

  If desired, top with sour cream or crème fraiche before serving.
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