Zucchini Pancakes

By á-4084

Ingredients

• 2 cups grated zucchini
• 1/2 cup grated potato
• 1 egg
• 1 tablespoon chopped parsley
• 1 teaspoon lemon zest
• 1 pinch breadcrumbs
• 1 tablespoon unsalted butter
• 2 tablespoons sour cream or yogurt (optional)

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.

In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.

Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.

Combine zucchini / potato mixture with egg mixture. Stir well and coat.

Turn on over to 200° and place cookie sheet with foil in there to keep your pancakes warm as you make them.

Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.

Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.