Love these potato and zucchini pancakes

My daughter saw the recipe first. When she showed it to me, we both knew we had to try it.

The girl loves vegetables; so do I, And the idea of a potato zucchini pancake appealed to both of us.

We took elements of several recipes, adapting them to fit current dietary restrictions in our house and came up with a very tasty side dish that Anna, her dad and I all three loved.

The pancakes take a little bit of prep work with cooked potatoes and grated zucchini on the ingredient list. So while I peeled a few potatoes to boil, she grated the unpeeled zucchini then drained and squeezed out the extra liquid and mixed in the other ingredients. (If you’d like to hide the zucchini, peel it before grating to eliminate the dark green flecks.)

We omitted the onion and garlic we saw in several recipes, although I think both would be delicious, especially the onion. Some other recipes we saw included Cheddar cheese, but we went lactose-free for our recipe.

Anna mixed all of the ingredients together to make a thick batter. She scooped out batter to make small pancakes that she fried in a little canola oil.

Oh my goodness, these are so good! We loved them hot while they were a little bit crispy, and we loved them when they cooled. We even loved them left over and warmed the next day. The mashed potato taste really comes through, and the combination of textures with the firm outside and the soft inside is such a treat.

We enjoyed them so much that we made them again Monday night. I think they were a little bit better the second time because we used even less oil to fry them.

I can see us making this recipe often!

Potato and Zucchini Pancakes

2 cups potatoes (cooked and mashed to equal 2 cups)

2 cups grated zucchini (around 2 medium to large size)

2 eggs

1/2 teaspoon baking powder

1/3 cup flour (I used whole wheat)

1 teaspoon salt, divided

Canola oil for pan

Peel potatoes, dice and boil in water until tender. Mash and measure around 2 cups.

Grate zucchini.

Mix potatoes and zucchini and add 1/2 teaspoon salt. Let drain in colander, using a paper towel to squeeze out extra water.

In a bowl, combine eggs, flour, baking powder and remaining 1/2 teaspoon salt, then stir in potato/ zucchini mixture to combine. 

Heat oil in a pan. You don’t need too much. Drop in a scoop of batter about the size of a serving spoon and not to thick. Flatten if necessary. Brown on one side then flip to brown and crisp on the other side. Remove to plate lined with paper towels.

Adapted from My Kitchen in the Rockies