Karen Bernhardt Toolan of Clifford Township, Pennsylvania, sent us this recipe for her twist on potato pancakes. She says, "These are great as a side at dinner, with fried eggs for breakfast, or as an appetizer with sour cream for dipping." Matzo meal, easy to find around Passover, makes them nice and crisp.
- Total Time:
- Yield: Makes 24
Photography: Romulo Yanes
Source: Everyday Food, April 2012
- 2 pounds zucchini (about 3)
- 1 pound russet potatoes (about 2), peeled
- 1 medium onion
- 3/4 cup fresh parsley, chopped
- 1 ounce Parmesan, grated (1/4 cup)
- 6 tablespoons matzo meal
- 2 tablespoons chopped fresh dill
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
- 3/4 cup vegetable oil
- Sour cream, for serving
Using the large holes of a box grater, shred zucchini, potatoes, and onion onto a clean dish towel; squeeze out excess liquid. Transfer to a large bowl and stir in parsley, Parmesan, matzo meal, dill, sugar, lemon juice, garlic, eggs, and 1 teaspoon each salt and pepper.
In a large nonstick skillet, heat oil over medium-high. In batches, drop mounds of zucchini mixture (2 tablespoons each) into skillet; flatten with a spatula and cook until golden brown on both sides, about 6 minutes total, flipping once. Drain on paper towels. Sprinkle with salt and serve warm with sour cream.