Zucchini Potato Pancakes

Oh my goodness!

I LOVE my readers!! It’s amazing what a photo can do! I posted this teaser-picture on Facebook and got such a tremendous response, I find myself typing the recipe on my lunch break at work so you can have it ASAP! See, I told you I love you! :-)

They look good, right? Let me tell you, they were better than good! They were amazing!

The original recipe is from Joy The Baker’s cookbook – 100 Simple and Comforting Recipes.” Go HERE to buy it yourself!! You won’t be sorry!

I made the original version first and they were good! I ended up changing them just a bit after reading the recommendations in my Sunday’s with Joy group. I added bacon (does that really need an explanation?), more yellow onions and included some green onions too! I also added salt and pepper to the pancakes when they were cooking. Some other suggestions were to include jalapeño peppers. I think diced green chiles would be great too.

They are simple to make and with zucchini in season right now, it’s a great recipe to have on hand! I can see these becoming a summer favorite!

 

Here is my version of Joy’s Zucchini Potato Pancakes:

Zucchini Potato Pancakes
6 TBLS olive oil, divided
1/2 cup finely diced yellow onion
2 cloves garlic, minced
2 cups grated zucchini
2 cups peeled and grated potato (I used red potatoes!)
6 pieces cooked bacon, crumbled
4 TBLS green onion, diced – use the green tops only
1 1/2 tsp salt, divided in thirds
fresh cracked pepper to taste
2 large eggs
1/3 cup all-purpose flour
1 tsp baking powder

For serving:
Sour cream
Paprika and ground cumin, for dusting

Directions:
Pre-heat the oven to 200 degrees. You’ll need a baking pan with a rack, so you can keep the pancakes warm.

Combine the shredded zucchini and potatoes together in a bowl with 1/2 tsp salt. Let sit for 10 minutes and then drain completely, squeezing them to get out the excess water. This is important as you don’t want your batter to be runny later!

While the zucchini and potatoes are hanging out, in a medium sauté pan, cook the yellow onions in 2 TBLS oil, over medium heat. Cook until the onions are soft and translucent. Add the garlic and cook for an additional minute. Take them off the heat and set aside.

In a medium size bowl, whisk the eggs, then add flour, baking powder and the second 1/2 tsp salt. To the bowl, add the cooked onions and garlic, bacon, green onion, and the drained zucchini and potatoes. Stir until well combined.

In the same pan you used to cook the onions and garlic, heat an additional 2 TBLS oil over medium heat. NOTE: the remaining 2 TBLS of oil will be used as you cook through the batches. I found I needed additional oil to fry the pancakes. Just be sure to heat the oil up again before adding your next batch to the pan.

Drop the batter by rounded tablespoons in the oil. Flatten gently to form a pancake shape! Sprinkle with salt and freshly ground pepper. Cook about 2-3 minutes, then gently flip them over cooking for another 2-3 minutes or until they are a beautiful golden brown. Put them on the rack on your baking sheet pan in the oven while you finish the rest. They’ll stay nice and warm until you’re ready to eat them.

Serve lightly dusted with paprika and ground cumin with a side of sour cream. Serve warm!

I know you’ll be making these soon, so let me know how they come out!

XOXOX ~ Sara