A question about a recipe: Zucchini Pancakes

Merrill is a co-founder of food52.

added almost 2 years ago

The salt is what really draws out the moisture, so if you add the potatoes later and then just wring everything out, you won't release as much of the liquid from the potatoes -- and your pancakes probably won't be as crisp! (Sorry for the buzzkill.)

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EmilyC added almost 2 years ago

Thanks! To clarify, then, should I pre salt both the zucchini and potato, or just let both stand in the colander before salting?

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EmilyC added almost 2 years ago

Sorry, submitted my last question too fast...guess the question is, can potatoes be salted like zucchini to draw excess moisture out? I've only done this step for zucchinis and eggplants, never potatoes. I interpret the recipe instructions to mean that the colander step with the 30 minute rest comes first, then the salting. Or am I misreading this? Thanks again, looking forward to making them this weekend!

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Merrill is a co-founder of food52.

added almost 2 years ago

Sorry, I didn't read the original instructions carefully enough before I answered. Salting both the potatoes and zucchini before putting them in the colander would probably speed up the draining process a little -- it's worth a shot!

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EmilyC added almost 2 years ago

I'll give it a shot! Thanks Merrill!

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