Zucchini, Rosemary, Potato Pancakes with Raspberry Chipotle Creme

By Tamara Jo • June 29, 2010 • 0 Comments

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Author Notes: I love potato pancakes, and last year had an abundance of zucchini and rosemary in the garden, so these were made. I am single and these freeze beautifully to portion and savor later! - Tamara Jo

Serves 4

2 cups Zucchini
2 cups Baby red potatoes
zest one lemon
Juice one lemon
1/4 cup bread crumbs
Roasted Garlic-I use one whole clove
1 tablespoon Chopped Rosemary, Parsley, and Chives
Sea salt, to taste
Lemon pepper, to taste
2 Eggs
3 tablespoons Heavy cream

Shred zucchini and potato. Put in a colander, add a bit of sea salt. let drain for an hour, then squeeze dry.
Mix all the above ingredients together and form patties. Large ones for a dinner, or small patties for an appetizer. I use a cast Iron frying pan with about three inches of vegetable oil. Test with a wooden spoon handle to see if the oil sizzles... when it does... You're ready to start frying.
Raspberry Chipotle Creme: Sour creme with Raspberry Chipotle B.B.Q. Sauce. 1/2 cup sour cream to about 3 tablespoons B.B.Q. sauce.