- Ready In:
- 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
- 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.
Join The Conversation
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!