Zucchini Potato Pancakes Recipe
Ingredients
| 2 medium zucchini, coarsely grated | ||
| Potato | 1 Large, finely shredded | |
| Onion | 1 Small, grated | |
| Cornmeal | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| 1 egg, lightly beaten | ||
| Vegetable oil | ||
| Sour cream | ||
Directions
In a sieve or colander, drain zucchini, squeezing to remove excess liquid.
Place zucchini in a mixing bowl; add potato and onion.
Stir in commeal, flour, salt and egg; mix well.
Coat the bottom of a skillet with oil.
Add 2 tablespoorjis batter.
Press lightly to flatten.
Cook over medium heat until golden brown, about 3-4 minutes on each side.
Repeat with remaining batter.
Place zucchini in a mixing bowl; add potato and onion.
Stir in commeal, flour, salt and egg; mix well.
Coat the bottom of a skillet with oil.
Add 2 tablespoorjis batter.
Press lightly to flatten.
Cook over medium heat until golden brown, about 3-4 minutes on each side.
Repeat with remaining batter.
Chef
