Zucchini potato pancakes

Yield: 4 servings

Measure Ingredient
2 Medium potatoes, peeled, grated
3 Medium zucchini, seeded, grated
1 teaspoon Salt
¼ teaspoon Black pepper - fresh ground
2 Large eggs - lightly beaten
2 tablespoons Flour
¼ cup Beer
Vegetable oil

Squeeze excess liquid from vegetables (potatoes, zucchini, shallots), using your favorite method (press in colander, wrap in towel, etc.). Mix dry veggies with the remaining ingredients except oil. Heat about ⅛ inch oil in a heavy pan over medium heat, for about 1 minute. Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake. Cook until golden (about 4 minutes), then turn and cook for 1 more minute; transfer to a paper towel.

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