Zucchini and Potato Pancakes

zucchini and potato pancakes

These potato pancakes get a boost of nutrition from zucchini.

Zucchini and Potato Pancakes
Makes 4 to 6 servings
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  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
  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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