What to do with all that zucchini in the summer? This is a delicious side dish. - dagny —dagny
Test Kitchen Notes
These pancakes almost didn't get photographed because we began eating them, dabbed with Greek yogurt, as they emerged from the frying pan. A little grated potato binds the cakes and gives them the crispness of latkes, while the zucchini is fresh and lively, perfumed with lemon zest and parsley. Dagny says to soak up any extra moisture from the potatoes and zucchini in a towel, and you should definitely take this extra step. The pancakes will be crisper and lighter, and you, too, will devour them straight from the pan. - Amanda & Merrill —The Editors
sour cream or yogurt (optional)
In This Recipe
Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
Combine zucchini / potato mixture with egg mixture. Stir well and coat.
Turn on over to 200? and place cookie sheet with foil in there to keep your pancakes warm as you make them.
Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.
Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.