Easy Potato and Zucchini Pancakes

Easy Potato and Zucchini Pancakes

Crispy and golden brown, these Easy Potato and Zucchini Pancakes can be served as a side dish or appetizer. Use Russet or Yukon Gold potatoes so the pancakes hold their shape.


INGREDIENTS

Easy Potato and Zucchini Pancakes
2 medium russet potatoes, grated
1 small zucchini, grated
1/2 onion, grated
2 cloves garlic, chopped
2 tbsp. chives, chopped
Salt and freshly ground pepper, to taste
Olive oil or vegetable oil, for pan-frying

Dill Yogurt Dip
3/4 cup sour cream
3/4 cup yogurt
1 tbsp. olive oil (optional)
3 tbsp. chopped fresh dill
Salt and freshly ground pepper, to taste


PREPARATION

Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper.

Heat 1/4 cup oil in large non-stick fry pan over medium high heat. Add heaping tbsp. of potato mixture to hot oil, working in batches to avoid overcrowding the pan. Press gently with spatula to flatten. Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan as needed.

Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.

Dill Yogurt Dip
Meanwhile combine sour cream, yogurt, olive oil, dill and salt and pepper, stir to combine.



Yield: 4 servings.

 

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