Light and crispy potato-zucchini pancakes

6 Servings

Ingredients

Quantity Ingredient
1 large Egg
1 large Egg white
2 mediums Zucchini -- trimmed
1 pounds Russet potatoes -- scrubbed
2 larges Scallions -- chopped
2 tablespoons All-purpose flour
¼ teaspoon Salt
¼ teaspoon Fresh ground black pepper
2 tablespoons Vegetable oil

Directions

1. Heat oven to 425F, line large cookie sheet with foil. In large bowl using sire whisk or fork, lightly beat egg and egg white just to mix; set aside.

2. In food processor fitted with shredding blade, grate zucchini to make about 2 cups; place in layers of paper towels and squeeze dry. Add zucchini to bowl with beaten egg.

3. Peel potatoes; grate immediately in food processor to make about 2 cups; blot dry on paper towels. Add potatoes to zucchini in bolw along with scallions, flour, salt, and pepper; stir well to mix.

4. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; using 1 heaping tablespoon per pancake, drop enough batter into skillet to make 6 or 7 pancakes. Press mounds of batter flat with back of spoon or spatula; cook 4 minutes. Turn carefully; cook 4 minutes longer until golden. Remove pancakes to prepared cookie sheet; using remaining batter and additional oil as needed; repeat procedure.

5. When all pancakes are on cookie sheet, bake 10 to 15 minutes until crisp.

Recipe By : Redbook - March, 1995 From:

File

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