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My review
Irish Zucchini and Potato Pancakes
7
TKCaterer
"This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing."
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Ingredients
30 m servings 362Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.
Footnotes
- Cook's Notes:
- You can substitute kefir for the milk, if desired. You can substitute kosher salt for the sea salt.
- Nutrition:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
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3/23/2015
This was a very tasty pancake. I put applesauce and sour cream on it. It does take a bit of work, grating things up ~ SO WORTH IT!!!!!!!
6/14/2018
I used a Ninja (like a blender); added grated onion and a dash of garlic powder.
7/24/2016
Very yummy and easy to make! I did add some Rosemary, black pepper and more salt.
5/26/2016
5.26.16 I had some leftover mashed potatoes and a small zucchini in the fridge, did an Ingredient Search on this site, and this recipe popped up...perfect! Even though these pancakes had shre...