One year ago: strawberry rhubarb crumble
Zucchini potato pancakes? Yup, my hubby was wincing when he heard those three words together. But I had faith that he and the kid would actually eat these. It tastes much like potato pancakes kicked up a notch. If you’ve got a bumper crop of zucchinis like I do, and have made all the chocolate zucchini bread and ratatouille you can stand, give this awesome recipe a try. The lemon zest and dill gives this dish a pop of flavor you don’t normally expect from sometimes flavorless potato pancakes.
The secret to a crispy outer crust is to squeeze as much of the liquid out of the zucchini and potato mixture. Then gently pat down on the zucchini potato pancakes with a spatula while frying in order to get a good crust.
The verdict – I was right, hubby and kid ate these up in no time. You can serve these with cugurt (cucumber yogurt with dill and mint) or even yogurt and applesauce.
What I used to make these zucchini potato pancakes:
Adapted from The Food 52 Cookbook (July 23, 2009)
- Prep Time : 30 minutes
- Cook Time : 15 minutes
- Yield : 4-6
- Place shredded zucchini and potato in a colander, and add salt, which pulls the moisture out. Allow to sit for at least 30 minutes.
- In the mean time, mix egg, dill, lemon zest together in a small bowl.
- Squeeze the zucchini and potato mixture in the colander to release more liquid. Roll and twist in a towel or cheesecloth to remove as much liquid as possible.
- Combine the zucchini mixture and egg mixture in a bowl, and mix well.
- Place frying pan on medium high heat, and add butter.
- Mold zucchini mixture into patties with your hand, and fry two at a time in the frying pan.
- Gently push down the pancakes with a spatula, trying to make it as flat as possible. This will result in a crispy crust. Flip when crispy brown.