Recipe by Ernie's Bert
This recipe was posted in our local newspaper, and my husband and I thought it sounded good. The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though--trust me!
Top Review by "Pink Eyed" Jim Cortina
I had some steamed baby red potatoes left over, and I passed them through a ricer instead of using raw potatoes, and shredded my zucchini using a mandoline, but otherwise followed the recipe to a tee. These were amazing. They didn't even need sour cream.
- 1 large zucchini, about 1/2 pound, ends trimmed
- 1⁄2-1 teaspoon kosher salt
- 1 large russet potato, about 1/2 pound, peeled
- 1⁄3 cup diced onion
- 1 large egg
- 1⁄4 cup all-purpose flour
- fresh ground pepper
- 2 -4 tablespoons sunflower oil or 2 -4 tablespoons olive oil
- sour cream, for serving
Directions See How It's Made
- Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
- Shred the potato into a bowl using the large holes of a box grater.
- In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
- Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
- Serve at once with a dollop of sour cream.