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
Ingredients
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2 cups
Zucchini
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2 cups
Baby red potatoes
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zest
one lemon
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juice
one lemon
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1/4 cup
bread crumbs
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Roasted Garlic-I use one whole clove
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1 tablespoon
Chopped Rosemary, Parsley, and Chives
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Sea salt, to taste
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Lemon pepper, to taste
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2
Eggs
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3 tablespoons
Heavy cream
Directions
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Shred zucchini and potato. Put in a colander, add a bit of sea salt. let drain for an hour, then squeeze dry.
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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.
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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.
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