Zucchini-Potato Pancakes

20 2-inch pancakes

Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.


  • 2 medium russet potatoes, peeled and grated by hand

  • 3 medium zucchini, seeded and grated by hand

  • 2 shallots, peeled and minced

  • 1 teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 2 large eggs, lightly beaten

  • 2 tablespoons flour

  • ¼ cup beer

  • Vegetable oil, for frying


  1. Wrap vegetables in a clean kitchen towel and squeeze out excess liquid. Mix with salt, pepper, eggs, flour, and beer.

  2. In a large saute pan over medium heat, heat 1/8 inch oil for 1 minute. Add batter by tablespoons; flatten to form pancakes. Cook until golden, about 4 minutes. Turn and cook for 1 more minute; transfer to a paper towel.

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