Irish Zucchini and Potato Pancakes
Ingredients30 m servings 362 cals
- 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.
- Cook's Notes:
- You can substitute kefir for the milk, if desired. You can substitute kosher salt for the sea salt.
- 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.
Per Serving: 362 calories; 22.6 g fat; 30.4 g carbohydrates; 9.9 g protein; 64 mg cholesterol; 989 mg sodium. Full nutrition
ReviewsRead all reviews 3
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!!!!!!!
Very yummy and easy to make! I did add some Rosemary, black pepper and more salt.