The best delicious Light And Crispy Potato-zucchini Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Light And Crispy Potato-zucchini Pancakes recipe today!
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What Makes This Light And Crispy Potato-zucchini Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Light And Crispy Potato-zucchini Pancakes.
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1 lg Egg
1 lg Egg white
2 md Zucchini — trimmed
1 lb Russet potatoes — scrubbed
2 lg Scallions — chopped
2 tb All-purpose flour
1/4 ts Salt
1/4 ts Fresh ground black pepper
2 tb Vegetable oil
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.
Yields
6 Servings
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