This is a print preview of "Zucchini And Potato Pancakes" recipe.

Zucchini And Potato Pancakes Recipe
by CookEatShare Cookbook

Zucchini And Potato Pancakes
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Ingredients

  • 2 med. zucchini (about 12 ounce) trimmed and grated to equal 1 1/2 c.
  • 1 Idaho potato peeled and grated to equal 1 1/4 c.
  • 1 sm. onion
  • 2 T corn meal
  • 2 T flour
  • 3/4 teaspoon salt
  • 1 egg, lightly beaten
  • Vegetable oil as needed
  • Lowfat sour cream for garnish

Directions

  1. Place grated zucchini in colander and press firmly to remove all possible liquid. Transfer to mixing bowl and put together with grated potatoes and onions. Stir in corn meal, flour and salt. Then add in beaten egg stirring till ingredients are well blended. Place large frying pan over medium heat. Pour in sufficient oil to film bottom of pan. Heat oil, then spoon in vegetable mix using about 2 tbsp for each pancake, and pressing lightly to flatten. Cook till golden. Keep warm while you fry remaining pancakes. Serve immediately, passing lowfat sour cream on the side.