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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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    Serves: 4-6



    Units: US | Metric


    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.

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    • on November 23, 2009


      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]

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    • on September 01, 2009


      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!

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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
    Total Fat 8.4 g
    Saturated Fat 1.3 g
    Cholesterol 46.5 mg
    Sodium 248.4 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 3.2 g
    Sugars 3.3 g
    Protein 5.3 g

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