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    You are in: Home / Recipes / Zucchini-Potato Pancakes Recipe
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    Zucchini-Potato Pancakes

    1/1 Photo of Zucchini-Potato Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Ernie's Bert's Note:

    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!

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    Ingredients:

    Serves: 4-6

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Shred the potato into a bowl using the large holes of a box grater.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Serve at once with a dollop of sour cream.

    Ratings & Reviews:

    • on June 25, 2013

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2009

      55

      These made for a very satisfying breakfast & I now have another must-make dish for my vegetarian son & DIL when they're here for a meal! Definitely a recipe I'll be keeping & sharing with others! [Tagged, made & reviewed in Healthy Choices ABC tag]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2009

      55

      Made for Farmers Market Tag 2009. These were really good. DH and I loved them and DD turned up her nose at them (I knew she would). You could hardly taste the zucchini and I loved the way they crisped up on the outside. A great way to get potatoes and veggies all in one dish. Will make these again. Thanks for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini-Potato Pancakes

    Serving Size: 1 (142 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 196.5
     
    Calories from Fat 75
    38%
    Total Fat 8.4 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 46.5 mg
    15%
    Sodium 248.4 mg
    10%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 3.2 g
    13%
    Sugars 3.3 g
    13%
    Protein 5.3 g
    10%

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