Zucchini and Potato Pancakes

Description:

These savory zucchini and potato pancakes are crispy on the outside, tender on the inside, and packed with flavor. Perfect as a side dish, appetizer, or light lunch, they are quick to make and pair beautifully with sour cream, applesauce, or a fresh salad.

Ingredients:

For the Pancakes:

• Zucchini: 2 medium (about 2 cups grated)
• Potatoes: 2 medium (about 2 cups grated)
• Onion: 1 small (grated)
• Eggs: 2 large
• Flour or breadcrumbs: ½ cup
• Garlic: 1 clove (minced)
• Salt: 1 teaspoon
• Pepper: ½ teaspoon
• Parsley or dill: 2 tablespoons (chopped, optional)
• Vegetable oil: For frying

Optional Ingredients:

• Parmesan cheese: ¼ cup (grated, for extra flavor)
• Paprika or cayenne pepper: ¼ teaspoon (for a slight kick)

Tips for Success:

1. Remove excess moisture: Grate the zucchini and potatoes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This helps ensure crispy pancakes.
2. Uniform frying: Keep the pancakes small and even-sized for consistent cooking.
3. Heat control: Use medium heat to prevent burning while ensuring the pancakes cook through.

Steps to Make It:

1. Prepare the vegetables:
   • Grate the zucchini, potatoes, and onion. Transfer to a bowl, sprinkle with a little salt, and let sit for 5-10 minutes. Squeeze out the excess liquid thoroughly.
2. Mix the batter:
   • In a large bowl, combine the grated vegetables, eggs, flour or breadcrumbs, garlic, salt, pepper, and herbs (if using). Mix until well combined. Add Parmesan cheese if desired.
3. Fry the pancakes:
   • Heat vegetable oil in a skillet over medium heat. Scoop about 2 tablespoons of the mixture for each pancake and flatten into a round shape in the skillet.
   • Cook for 3-4 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
4. Serve:
   • Serve warm with sour cream, Greek yogurt, or your favorite dipping sauce. Garnish with additional herbs if desired.

Recommendations:

• Pairing: Serve with a fresh cucumber salad or a bowl of soup for a complete meal.
• Make it gluten-free: Substitute flour with almond flour or gluten-free breadcrumbs.
• Add protein: Mix in a bit of crumbled feta or cooked bacon for extra flavor.

Nutrition (Per Pancake, Approx. 10 Pancakes):

• Calories: ~100
• Protein: 3g
• Fat: 6g
• Carbohydrates: 9g
• Fiber: 1g
• Sodium: 150mg

Golden, crispy, and full of wholesome vegetables, these Zucchini and Potato Pancakes are a delicious way to enjoy simple, comforting flavors!