Potato Zucchini Pancakes
Author: Joy Wilson, Kirsten
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
  • 2 cups peeled and grated potatoes
  • 2 cups of grated zucchini
  • ¼ cup onion, diced
  • 2 cloves garlic, chopped
  • 2 Tablespoons of olive oil
  • 2 eggs
  • ½ teaspoon baking powder
  • ⅓ cup flour
  • 1 teaspoon of salt, divided
  • Oil for the pan
  1. Mix zucchini, potatoes and ½ teaspoon salt. Place in a colander for about 10 minutes. Squeeze out extra water with a paper towel.
  2. In the meantime cook onions with some oil in a pan until translucent. Add the garlic and cook for one more minute. Set aside.
  3. Whisk the eggs in a bowl. Mix in flour, baking powder and ½ teaspoon salt. Add zucchini and onion mixtures and stir until well combined.
  4. Heat some oil in a bigger pan (medium-high heat) and drop the batter in portions. I use a ¼ cup to measure out the pancakes. Flatten the pancakes with a fork.
  5. Fry until crispy on both sides, flipping them when edges turn brown. This depends on how high you have set the heat. Higher heat works better to avoid soggy and sad looking pancakes!
  6. Serve immediately.
Pancakes can be kept warm on a heat proved platter in the oven at 200 F.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/09/07/potato-zucchini-pancakes/