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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though-trust me. Ingredients:
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 |
Directions:
1. 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.
2. Shred the potato into a bowl using the large holes of a box grater.
3. 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.
4. 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.
5. Serve at once with a dollop of sour cream.
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