Zucchini and Potato Pancakes

These potato pancakes get a boost of nutrition from zucchini.

Zucchini and Potato Pancakes

2015-06-02 18:38:49

Makes 4 to 6 servings

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Ingredients

1. 2 1/2 pounds russet potatoes, peeled and grated
2. 1/2 pound zucchini, grated
3. 2 teaspoons salt, divided
4. 1/4 cup all-purpose flour
5. 1 egg, lightly beaten
6. Vegetable oil, for frying
7. 2/3 cup sour cream
8. 2 tablespoons fresh lemon juice
9. 1 tablespoon fresh chopped dill

Instructions

1. In a large bowl, combine grated potato and zucchini; sprinkle with 1 1/2 teaspoons salt, and toss gently. Transfer mixture to a colander, and place colander over bowl. Let mixture drain for 45 minutes, discarding liquid.
2. In another large bowl, stir together potato mixture, flour, and egg until well combined.
3. In a large skillet, pour oil to a depth of 1/8 inch, and heat over medium heat. Drop potato mixture by 1/4 cupfuls into oil, flattening with a spatula, and cook for 4 to 5 minutes per side or until golden brown and crisp.
4. In a small bowl, stir together sour cream, lemon juice, dill, and remaining 1/2 teaspoon salt; serve with cakes.

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