Zucchini Potato Pancakes Recipe

By dashy_65

Living on a 90-acre farm, I've learned to love gardening and canning. I freeze lots of zucchini already measured out for this recipe. With my family of five, I can never get away with making just one batch of these delicious pancakes!

Ingredients

• 2 medium zucchini, coarsely grated (about 1-1/2 cups)
• 1 large potatoes, peeled and finely shredded (about 1-1/4 cups)
• 1 small onion, grated
• 2 tablespoons cornmeal
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1 egg, lightly beaten
• Oil for deep-fat frying
• Sour cream

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 1

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well.

Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream. Yield: 16 pancakes.