Zucchini Potato Pancakes

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This recipe was posted in our local newspaper, and my husband and i thought it sounded good. the recipe is very user friendly with the most work being the shredding of the zucchini and the potato. the work is well worth it though--trust me!!

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Steps

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Shred the zucchini into a bowl using the large holes of a box grater.

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Place the grated zucchini in a medium bowl and sprinkle with 1 / 2 to 1 teaspoon kosher salt.

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Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes.

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Using your hands or a towel , squeeze out the excess liquid.

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Shred the potato into a bowl using the large holes of a box grater.

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In a bowl , mix together the onion , egg , and flour , and pepper to taste.

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Add zucchini and potatoes.

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Mix well.

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Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.

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Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat.

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When the pan is hot enough to create a small sizzle , ladle the mixture into the pan to form six 4-inch cakes.

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Fry until golden on the bottom , 7 to 10 minutes.

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Using a spatula , turn the pancakes over until browned on the second side , about 6 minutes longer.

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Serve at once with a dollop of sour .

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Ingredients

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zucchini, kosher salt, russet potato, onion, egg, all-purpose flour, fresh ground pepper, sunflower oil, sour cream