Potato Zucchini Pancakes
Prep time:
Cook time:
Total time:
Serves: 4
Quick and delicious crispy savory cakes
Ingredients
- 2 cups grated potato
- 1 cup grated zucchini
- 1/4 cup white onion, sliced or grated
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon powdered garlic
- 2 tablespoons vegetable oil
Instructions
- Wash all produce
- After grating, stir together all ingredients until well mixed
- Heat a small amount of oil in a deep nonstick or cast iron skillet over moderately high heat until hot but not smoking
- Spoon 2 tablespoons of potato mixture per pancake into oil and flatten to 3-inch diameter with a slotted spatula
- Reduce heat to moderate and cook until golden, about 2 minutes on each side
- Transfer to paper towels to drain
