Zucchini-Potato Pancakes

Use up your extra zucchini by putting a fresh twist on traditional potato pancakes. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 14, 2015

Ingredients

1 1/4

cups shredded zucchini (about 1 medium)

medium potatoes, peeled, shredded (3 cups)

large onion, finely chopped (1 cup)

1/3

to 1/2 cup all-purpose flour

egg

3/4

teaspoon salt

1/2

teaspoon pepper

Vegetable oil for frying

Sour cream, if desired

Chopped fresh chives, if desired

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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.