Cooking time45 min
Are you thinking about what to do with all those zucchini? There is no need to worry because this zucchini pancakes recipe teaches you how to prepare an excellent side dish and the taste can be described as truly inimitable. A dollop of yogurt or sour cream can be added on top before serving and it adds extra richness to these zucchini pancakes. First of all, potato and zucchini should be grated using the biggest hole on your grater.
On order to drain properly, let stand in a colander for about 30 minutes. (You need to understand that they hold together properly when maximum moisture is drained out).
Add salt in a generous manner.
The next step is to take a bowl.
The must be beaten properly along with lemon zest and chopped parsley.
Pinch of pepper and salt must be added to taste.
Take a towel.
Zucchini-potato mixture should be rolled and squeezed using the towel. (It is being done to soak up the moisture).
If there is any leftover wetness, you must add pinch of breadcrumbs to soak up further.
Then, you need to combine the egg mixture with the zucchini mixture.
Stir properly and coat.
The heat should be turned to 200.
You need to place the cookie sheet with foil in there to maintain pancakes warm as you make them.
Then, take a 13 inch-skillet.
The heat must be turned to medium high.
1 tablespoon of butter should be melted. (You can use olive oil if you want)
Drop a spoonful of pancake mixture in when the foam subsides.
A spatula needs to be used to pat and flatten for making it crispy.
You have to cook 2 at a time and stop when they turn golden brown on each side.
You have to place in the oven to keep warm for making additional pancakes.
- Grated potato – 1/2 cup.
- Lemon zest – 1 teaspoon.
- Grated zucchini – 2 cups.
- Egg – 1 no.
- Unsalted butter – 1 tablespoon.
- Breadcrumbs – 1 pinch.
- Chopped parsley – 1 tablespoon.
- Sour cream or yogurt 2 tablespoons. (Optional)