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Zucchini Potato Pancakes

Name: Zucchini Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 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

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Total Time

Prep: 15 min. Cook: 30 min.

Makes

16 pancakes

Updated: Oct. 13, 2022

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!

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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

Directions

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.

Zucchini Potato Pancakes

Ingredients

Directions

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