I made these delicious zucchini pancakes for lunch the other day, and I was oh, so happy.
One thing I have definitely learned while away at college and living by myself is how hard it is to cook for only one person. Coming from a large family of seven (five out of which are big, hungry boys), I’ve learned how to cook for a whole bunch of people and absolutely love it. But I am constantly making too much food for myself!
However, this recipe is easy to halve or duplicate according to your needs. Just heat up some olive oil and let the cakes sizzle away, a couple of minutes on each side until they are crisp and golden. Zucchini is one of my favorite veggies and they’re a great summer produce find!
Drop a dollop of sour cream and sprinkle of paprika, and you have a delicious and easy lunch or snack in no time! Here’s the recipe 🙂
Zucchini and Potato Pancakes slightly adapted from Joy the Baker Cookbook
1/2 chopped onion
2 cups grated zucchini
2 cups grated potatoes
1/3 cup flour
1/2 teaspoon baking powder
salt, pepper, and garlic seasoning
Grate the zucchini and potatoes and let sit in a strainer over your sink or a large bowl for about 10 minutes. Press down lightly with a paper towel. Try to get as much moisture out of the mixture as you can. Meanwhile, sautee onion in about a tablespoon of olive oil until translucent. Add a dash of garlic seasoning and set aside. In a large bowl, whisk the eggs. Then add the flour, baking powder, and season with salt and pepper. Add the zucchini and potato mixture and the sauteed onions. Mix everything together. In a medium skillet, heat up two tablespoons of olive oil on medium high heat. When the oil is sizzling, drop mixture by rounded tablespoons into the skillet and press down with a fork. Cook for a couple of minutes on each side or until golden brown and crisp. Top with sour cream and serve immediately. Enjoy!