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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Living on a 90-acre farm, I've learned to love gardening and canning. I freeze lots of zucchini already measured out for this recipe. With my family of five, I can never get away with making just one batch of these delicious pancakes! Ingredients:
2 medium zucchini, coarsely grated (about 1-1/2 cups) |
1 large potatoes, peeled and finely shredded (about 1-1/4 cups) |
1 small onion, grated |
2 tablespoons cornmeal |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1 egg, lightly beaten |
oil for deep-fat frying |
sour cream |
Directions:
1. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well.
2. Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream. Yield: 16 pancakes.
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