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