A Meatless Mondays Recipe
Adding zucchini to potato pancakes cuts calories and adds moisture. The ingredients and directions were scribbled down on a scratch pad so I don’t have the origin of the recipe. But I can tell you they’re delicious! Serve with a dollop of sour cream or unsweetened applesauce.
Zucchini Potato Pancakes
2 large potatoes (russet, about 1 1/2 lbs. peeled and shredded – about 2 cups)
2 medium zucchini, shredded (about 2 cups)
3/4 tsp. salt
1 large egg, whisked
3 scallions, sliced
2 Tbs. cornmeal
1/2 tsp. dried tarragon, crumbled
1/8 tsp. freshly ground pepper
1 tsp. olive oil
sour cream or applesauce for topping
Toss the potatoes, zucchini, and salt in a medium bowl. Let stand 10 minutes. Squeeze out liquids and discard. Stir in the egg, scallions, cornmeal, tarragon, and pepper.
Heat 1/4 teaspoon of the oil in a large nonstick pan over medium heat. Drop half of the zucchini mixture, 2 tablespoons at a time, into mounds and flatten with a spatula. Cook until lightly browned, about 6 minutes, Turn adding another 1/4 teaspoon oil, and cook until lightly browned, about 6 minutes. Repeat with remaining oil and zucchini mixture to make a total of 8 pancakes. Top each pancake with sour cream or applesauce.