POTATO AND ZUCCHINI PANCAKES
A nice and easy side dish.
Provided by Daune (pronounced "Dawn") Browne
Categories Vegetables
Time 40m
Number Of Ingredients 13
Steps:
- 1. Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper
- 2. Heat 1/4 cup oil in large fry pan over medium high heat. Add heaping Tablespoon of potato mixture to hot oil, working in batches to avoil overcrowding the pan. Press gently with spatula to flatten.
- 3. Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
- 4. Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
- 5. DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.
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Comfort Loveth
[email protected]These pancakes are a keeper! I will definitely be making them again and again.
Duck Queen
[email protected]I'm so glad I found this recipe. These pancakes are a new family favorite.
Brennen Orrick
[email protected]These pancakes are the perfect comfort food. They're warm, fluffy, and delicious.
Tanner buemi
[email protected]I've made these pancakes for breakfast, lunch, and dinner. They're always a hit!
Eyosiyas Abera
[email protected]These pancakes are a great way to get kids to eat their vegetables. My kids love them!
Birshan Sharma
[email protected]I love that these pancakes are gluten-free. I have a gluten allergy and it's hard to find good gluten-free recipes.
Waheed Ali Tiktok 842
[email protected]These pancakes are a great way to use up leftover potatoes and zucchini. I always have these vegetables on hand, so I can make these pancakes anytime.
Junay Rooi
[email protected]I'm not a great cook, but these pancakes were so easy to make. I'm definitely going to be making them again.
Maya Huerta
[email protected]These pancakes are so versatile! I've made them with different types of vegetables, cheeses, and herbs. They're always delicious.
Anil Maqsood
[email protected]I added some chopped bacon to the batter and it was amazing! The bacon added a nice salty flavor to the pancakes.
Gloria K. Sorensen (Glow)
[email protected]I made these pancakes in a cast iron skillet and they were perfect! The pancakes were evenly cooked and had a nice crispy crust.
Reginald Blakey
[email protected]I'm allergic to eggs, so I used a flax egg instead. The pancakes still turned out great!
Amy Farley
[email protected]I followed the recipe exactly and my pancakes turned out soggy. I'm not sure what I did wrong.
Efrata Fekra
[email protected]These pancakes were a little bland for my taste. I think I would add some more spices next time.
Thabani Tee
[email protected]I'm not a huge fan of zucchini, but I really enjoyed these pancakes. The zucchini flavor was very mild and the pancakes were so fluffy and delicious.
Reday Roy
[email protected]These pancakes were so easy to make and they tasted amazing! I love that they are a healthy way to start the day.
Bob hakim Married cathy hakim
[email protected]I made these pancakes for breakfast this morning and they were delicious! I used a little less oil than the recipe called for and they still turned out great.
Dhonesh Roy
[email protected]These potato and zucchini pancakes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the flavor was amazing. I will definitely be making these again.