Zucchini, Rosemary, Potato Pancakes with Raspberry Chipotle Creme

By Tamara Jo
June 29, 2010
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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
  1. Shred zucchini and potato. Put in a colander, add a bit of sea salt. let drain for an hour, then squeeze dry.
  2. 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.
  3. 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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