Zuchinni & Potato Pancakes are crisp, light, and simple to make. Fry some up for Hanukkah, Christmas, or just Tuesday. It's gonna be awesome.
Total Time:45 minutes
Yield:12 pieces 1x
2cups grated zuchinni aka courgette
2cups peeled and grated potato
1 teaspoon salt, divided
4 tablespoons olive oil, divided
1/2 onion, finely chopped
1 garlic clove, minced
1/3cup all-purpose or plain flour
1/2 teaspoon baking powder
Sour cream for topping
Paprika and ground cumin for sprinkling
Start by grating your zuchinni and potatoes. Add your shreds to a collander and place that over a bowl or in the sink. Sprinkle on half a teaspoon salt, and give it a bit of a toss. Let this hang out for at least 10 minutes while you get on with the rest.
Put a skillet over medium heat and add two tablespoons of olive oil. Cook the onion, stirring occasionally, until translucent, then add the garlic and cook, stirring again, for about another minute until the garlic becomes fragrant. Turn off the heat and set this aside.
In a mixing bowl, whisk your eggs, then add in the flour, baking soda, and remaining 1/2 salt. Whisk to combine. Then add the onion, garlic, zuchinni, and potato. Stir this all together to combine.
Back over in your skillet, heat your other two tablespoons of oil over medium heat. Use a spoon or a cookie scoop to drop the batter into your skillet. You can use the spoon to flatten out your scoops just a little bit. Cook them for about two minutes on each side, or until they're golden brown.
If these aren't going on to a plate immediately, transfer them to a wire rack over baking sheet in a low oven while you continue to make your pancakes.
When you're ready to eat, serve them with a dollop of sour cream, and a sprinkling of paprika and cumin.