Zucchini-Potato Pancakes

Name: Zucchini-Potato Pancakes
Prep time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 1/4 cups shredded zucchini (about 1 medium); 3 medium potatoes, peeled, shredded (3 cups); 1 large onion, finely chopped (1 cup); 1/3 to 1/2 cup all-purpose flour; 1 egg; 3/4 teaspoon salt; 1/2 teaspoon pepper; Vegetable oil for frying; Sour cream, if desired; Chopped fresh chives, if desired

13 Ratings

11 Reviews

Prep 40 min
Total 40 min
Servings 12

Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.

By Betty Crocker Kitchens

Updated September 14, 2015

Ingredients

1 1/4 cups shredded zucchini (about 1 medium)
3 medium potatoes, peeled, shredded (3 cups)
1 large onion, finely chopped (1 cup)
1/3 to 1/2 cup all-purpose flour
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying
Sour cream, if desired
Chopped fresh chives, if desired

Steps

1

Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
2

In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.