Zucchini Potato Pancakes
- 1 large yellow onion
- 6 small zucchini, trimmed
- 3 large yellow potatoes
- 3 large eggs
- 1 teaspoon safflower oil, plus more for frying
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup matzo meal or potato flour
- Sour cream, for serving
Separately grate onion, zucchini and then potatoes in a food processor and transfer to a large bowl.
Pick up small amounts of zucchini-potato mixture by the handful and squeeze out as much moisture as possible.
Reserve all liquid and allow it to settle in a bowl for a few minutes, then carefully pour off the watery part but retain the thick starchy sediment at the bottom of the bowl. Stir thick liquid into potato mixture.
In a small bowl whisk together eggs, oil, salt and pepper and combine with potato mixture.
Add matzo meal to batter, starting with 1/2 cup and adding more if necessary until potato mixture has enough body to form pancakes.
Heat a 1/2-inch depth of oil in a heavy skillet, preferably cast iron.
Form potato mixture into pancakes of approximately 3 inches in diameter and carefully place into oil, taking care not to crowd pancakes.
Fry, turning once, until golden on both sides, for a total of about 6 minutes.
Drain on clean paper bags. Keep pancakes warm while the rest are frying by placing cooked, drained pancakes in a 200°F oven.
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- 1 large yellow onion
- 6 small zucchini, trimmed
- 3 large yellow potatoes
- 3 large eggs
- 1 teaspoon safflower oil, plus more for frying
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup matzo meal or potato flour
- Sour cream, for serving