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Zucchini Potato Pancakes

From the recipe box fresh from the market by
Serves 2 to 4

Introduction

Last night we made zucchini potato pancakes from last weekends’ market produce!

Ingredients

2 med potatoes
2 med zucchini
2 eggs
2 green onion
1 leek
~ salt and pepper to taste
~ olive oil

Steps

  1. Wash all produce. Grate potatoes and zucchini. Cut onion and leek one inch above their white, discard tops and dice white portion. Heat pan (med-high). Beat eggs in mixing bowl. Add cut veggies; mix well. Add light to medium amount of oil to pan. ¼ cup of mixture into pan for each pancake. compress to approx ½ inch thick. 3-5 minutes on each side (until brown). Take pancake off pan and place between towel or paper towel. Cook in batches.
  2. Serve with apple sauce and sour cream. We had a side of steamed carrots

This content is from the fresh from the market collection.

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1. by Courtney Cavellier on Aug 30, 2009 at 9:12 PM PDT

This was an easy recipe and helped us use some of our potatoes and zucchini up! We used what we had in the house -- red onion and some chives. The pancakes were quick, easy, and tasty -- next time, we’ll press them a little thinner so the centers cook up a little more. My husband also used some leftover chutneys from a recent Indian takeout dinner with his pancakes!

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