Zucchini and Potato Pancake

Zucchini and Potato Pancakes

I really liked putting potatoes and zucchini together in these pancakes. They work so well together to produce a  pancake that was crispy on the outside and tender inside. I’ve made this dish with just potatoes and with just zucchini- and I like them both. For some reason the pairing, works well, too. I made this dish for a friend and he really liked it a lot. I served them with sour cream.

Zucchini Potato Pancakes

4 medium potatoes, I used red skinned
2 medium zucchini
2 eggs, lightly beaten
2 T. flour
¼ t. baking powder
1 t. salt or to taste
Pepper to taste
2 T. grated onion, I used dried chopped onion
½ c. oil

Peel *and grate potatoes. Place them in cold water and set aside. Trim zucchini and grate coarsely. Place in large bowl. Drain potatoes and squeeze dry. Place between towels to get out excess moisture and place in bowl with the zucchini. Add the rest of the ingredients, except the oil and stir to combine. Heat oil in a skillet. Drop rounded tablespoonfuls of the potato batter into the skillet. Cook several minutes per side or until golden and crispy. Drain on paper towels and serve. Serves 6-8.

* Peeling is really optional. I chose not to and I think they worked out fine. Personal choice.