Irish Zucchini and Potato Pancakes
The Episode
This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.
Ingredients
- 1 cup prepared mashed potatoes
- 1 cup all-purpose flour
- ¼ cup milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 2 teaspoons fine sea salt
- 1 ½ cups shredded Yukon Gold potatoes
- 1 cup shredded Cheddar cheese
- 1 small zucchini, shredded
- canola oil, or as needed, divided
Directions
- Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.
- Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.
Notes
Cook's Notes:
You can substitute kefir for the milk, if desired. You can substitute kosher salt for the sea salt.
View original recipe on Allrecipes.com!
