Zucchini Potato Pancakes

Name: Zucchini Potato Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Jewish
Ingredients: 2 Tbsps cornmeal; 1 egg, lightly beaten; 2 Tbsps all-purpose flour; 5 servings Oil for deep-fat frying; 1 small onion, grated; 296 milliliters large potatoes, peeled and finely shredded (about; 1 teaspoons salt; 5 servings Sour cream; 355 milliliters medium zucchini, coarsely grated (about

Zucchini Potato Pancakes is a lacto ovo vegetarian recipe with 5 servings. One portion of this dish contains approximately 4g of protein, 18g of fat, and a total of 239 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is typical of Jewish cuisine. A mixture of oil, egg, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. Only a few people really liked this hor d'oeuvre. Hanukkah will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a sieve or colander, drain zucchini, squeezing to remove excess liquid.

Ingredients you will need

Zucchini

Equipment you will use

Colander

Sieve

Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well.

Ingredients you will need

Cornmeal

Zucchini

Potato

All Purpose Flour

Onion

Salt

Egg

Equipment you will use

Bowl

Coat the bottom of a skillet with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter.

Serve with sour cream.

Ingredients you will need

Sour Cream