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These potato pancakes are my new favorite way to eat zucchini. When I’ve had all the sautéed zucchini and zucchini bread I can handle, these crispy little zucchini potato pancakes are just the thing. When served with a little sausage or side salad, they can even be passed off as a summer dinner main dish. The addition of a little cumin and paprika to the hot potato cakes adds a nice kick. If you don’t think you’ll eat all of them at once, you can always save the cooked pancakes in an airtight container in the fridge. They reheat nicely in a pan or toaster oven.
- 2 cups shredded zucchini
- 2 cups shredded potato (skins removed)
- 1 tsp. sea salt, divided
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 1 or 2 cloves garlic, minced
- a few dashes of cayenne pepper
- 1/4 cup onions, finely diced
- 2 Tbsp. plus 2 teaspoons butter
- cumin and paprika to garnish
- sour cream as garnish
Grill diced onions in 2 teaspoons of butter until they are slightly browned and set aside.
Place zucchini and potato and 1/2 tsp. salt in a colander. Drain for ten minutes, pressing down with paper towels to push out all the excess water.
You can also place shredded zucchini in a very clean dish towel to squeeze out excess water after it has sit with the salt for 10 minutes.
Whisk the remaining 1/2 tsp. salt, cayenne, and eggs together in a large mixing bowl. Add the flour, baking powder, garlic, grilled onions, zucchini and potato. Mix until all the ingredients are well-combined.
Heat the remaining butter in a large nonstick frying pan and heat over medium-high heat. When the pan is hot, drop the zucchini and potato mixture by rounded tablespoons. Flatten gently with a fork. Cook 2 minutes or until golden brown around the edges. Flip and cook another two minutes. Remove to a plate and cover with foil to keep warm. Serve immediately with sour cream and a slight dusting of cumin and paprika.