Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Zucchini-Potato Pancakes 3.9 (16) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions Wrap vegetables in a clean kitchen towel and squeeze out excess liquid. Mix with salt, pepper, eggs, flour, and beer. 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. Print