Zucchini Potato Pancakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 Medium: potatoes, peeled, grated
3 Medium: zucchini, seeded, grated
1 tsp: Salt,
1/4 tsp: Black pepper, fresh ground
2 Large: eggs, lightly beaten
2 tbsp: Flour,
1/4 cup: Beer,
Vegetable oil,
Directions:
Squeeze excess liquid from vegetables (potatoes, zucchini, shallots),
using your favorite method (press in colander, wrap in towel, etc.).
Mix dry veggies with the remaining ingredients except oil. Heat about
1/8 inch oil in a heavy pan over medium heat, for about 1 minute. Put
batter in hot oil by the tablespoon, and carefully flatten each to
form a pancake. Cook until golden (about 4 minutes), then turn and
cook for 1 more minute; transfer to a paper towel.
Source from luhu.jp
using your favorite method (press in colander, wrap in towel, etc.).
Mix dry veggies with the remaining ingredients except oil. Heat about
1/8 inch oil in a heavy pan over medium heat, for about 1 minute. Put
batter in hot oil by the tablespoon, and carefully flatten each to
form a pancake. Cook until golden (about 4 minutes), then turn and
cook for 1 more minute; transfer to a paper towel.
Source from luhu.jp