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zucchini potato pancakes



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  • Carbohydrates: 196.5
  • Fats: 12.0
  • Dietary Fiber: 13.0
  • Minerals: 10.0
  • Proteins: 10.0
  • Vitamins: 6.0
  • Water: 8.0


  1. Shred the zucchini into a bowl using the large holes of a box grater
  2. Place the grated zucchini in a medium bowl and sprinkle with 1 / 2 to 1 teaspoon kosher salt
  3. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes
  4. Using your hands or a towel
  5. Squeeze out the excess liquid
  6. Shred the potato into a bowl using the large holes of a box grater
  7. In a bowl
  8. Mix together the onion
  9. Egg
  10. And flour
  11. And pepper to taste
  12. Add zucchini and potatoes
  13. Mix well
  14. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air
  15. Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat
  16. When the pan is hot enough to create a small sizzle
  17. Ladle the mixture into the pan to form six 4-inch cakes
  18. Fry until golden on the bottom
  19. 7 to 10 minutes
  20. Using a spatula
  21. Turn the pancakes over until browned on the second side
  22. About 6 minutes longer
  23. Serve at once with a dollop of sour cream

Step 14

Total Time in Minute 45

Ingredients Count 9

cooking zucchini potato pancakes

See More Relate Photo



Kosher salt

Russet potato



All-purpose flour

Fresh ground pepper

Sunflower oil

Sour cream

zucchini potato pancakes Related Video

































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