Zucchini And Potato Pancakes

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Zucchini And Potato Pancakes

One creative and interesting vegetarian recipe that might attract your attention. You can probably find all the ingredients needed for this recipe in your home, and if not, they are all cheap and easy to get. But, the result is pure magic. You will love the zucchini and potato pancakes. Healthy and tasty – does it get any better?

Ingredients:

  • 3 cups shredded zucchini (about 2 medium)
  • 1 cup shredded peeled potato (1 medium)
  • 1/2 cup seasoned bread crumbs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs, lightly beaten
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons canola oil, divided

Instructions

  1. In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside.
  2. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 1 dozen.