Zucchini and Potato Pancakes |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes. Ingredients:
3 cups shredded zucchini (about 2 medium) |
1 cup shredded peeled potato (1 medium) |
1/2 cup seasoned bread crumbs |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon pepper |
3 eggs, lightly beaten |
1 small onion, finely chopped |
2 garlic cloves, minced |
4 tablespoons canola oil, divided |
Directions:
1. In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 1 dozen.
|
|