Zucchini Potato Pancakes
There comes a time in everyone’s garden when zucchini takes over. It’s not the end of the world, it’s just a dilemma to figure out just what else you can make with the squash before the grow to gargantuan proportions. We love the toad-in-the-hole theme and couldn’t resist trying it with grated zucchini. Pair this with our Buttermilk-chive dipping sauce and GO!Print Recipe Pin Recipe
- 3 medium russet potatoes
- 2 medium Medium zucchini
- 1 Tbsp Salt
- 5-6 sprigs Fresh thyme
- 1 Egg
- 3 Tbsp Flour
- 3 Tbsp Olive or vegetable oil
- 7-8 Eggs for frying inside pancakes
- Grate the potatoes and zucchini with a box grater or food processor blade.
- Toss with salt and assorted herbs. Place in a colander for at least 20 minutes over a bowl or overnight in the fridge.
- In a large bowl, whisk together your egg and flour. Stir in the drained vegetables, leaving off as much water as possible, and season.
- Place 3 Tbsps vegetable oil in a sautee pan and turn heat to medium high. Once hot, turn heat down to medium and form flat pancakes with your hands.
- Cook pancakes on one side until crisp and dark, then flip and cook another couple of minutes to crisp the other side.
- To fry an egg inside a pancake, place a patty in the pan and using the back of a spoon, hollow out a 3-inch hole inside. Crack the egg into the hole and cook to desired texture, flipping it if you want once the patty is golden on the bottom.
- Serve with a dollop of yogurt with a little dill or lemon zest or your favorite salsa.
Fry these as golden as you can, especially if you’re cracking an egg in the center; it’ll help you flip them, too!