Mini Idaho Potato Zucchini Pancakes
Serve these crispy, miniature shredded potato and zucchini pancakes with your favorite dipping sauce.
2 (8-ounce) Idaho potatoes, scrubbed
2 small zucchini, washed
2 large eggs
1 teaspoon onion powder
1 1/2 tablespoons olive oil - divided use
- In a food processor fitted with the shredding disk, or with a hand-held grater, shred the potatoes and zucchini. Place shredded vegetables in a medium mixing bowl; add eggs and onion powder and mix well.
- Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Using a 1/4 cup measure, scoop the batter and place on heated skillet. Repeat to fill the skillet, leaving an inch or more between pancakes. Cook for 5 minutes or until bottoms are light brown; flip pancakes using a spatula and cook on second side for 3 to 5 minutes or until browned. Use remaining oil for remaining batches of pancakes.
- Serve pancakes with dipping sauces such as: marinara sauce, ketchup, applesauce, sour cream or a mixture of 3/4 cup sour cream and 1/4 cup yellow mustard.
Makes 24 pancakes.
Recipe provided courtesy of Idaho Potato Commission.