Light and Crispy Potato-Zucchini Pancakes

Ready in 1h

Try this Light and Crispy Potato-Zucchini Pancakes recipe, or contribute your own.


2 md Zucchini -- trimmed
2 lg Scallions -- chopped
1 lb Russet potatoes -- scrubbed
2 tb Vegetable oil
1 lg Egg white
1/4 ts Fresh ground black pepper
1 lg Egg
1/4 ts Salt
2 tb All-purpose flour

Original recipe makes 6 Servings



1. Heat oven to 425F, line large cookie sheet with foil. In large bowl using sire whisk or fork, lightly beat egg and egg white just to mix; set aside. 2. In food processor fitted with shredding blade, grate zucchini to make about 2 cups; place in layers of paper towels and squeeze dry. Add zucchini to bowl with beaten egg. 3. Peel potatoes; grate immediately in food processor to make about 2 cups; blot dry on paper towels. Add potatoes to zucchini in bolw along with scallions, flour, salt, and pepper; stir well to mix. 4. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; using 1 heaping tablespoon per pancake, drop enough batter into skillet to make 6 or 7 pancakes. Press mounds of batter flat with back of spoon or spatula; cook 4 minutes. Turn carefully; cook 4 minutes longer until golden. Remove pancakes to prepared cookie sheet; using remaining batter and additional oil as needed; repeat procedure. 5. When all pancakes are on cookie sheet, bake 10 to 15 minutes until crisp. Recipe By : Redbook - March, 1995 From: File

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