i have been completely backed up with my recipes
....my small catering business has finally picked up
& between running around filling orders & still trying
to get in the kitchen and experiment..i am a tad bit
unorganized..anywhoo..i had some leftover mashed
potatoes that i wanted to make pancakes with and
decided to add a few extra ingredients that turned
into these zucchini potato pancakes or fritters..easy
and delicious!
INGREDIENTS:
• 2 c. shredded/grated zucchini
• 1 c. pre-made & chilled mashed potatoes
• 1 large egg
• 2 tbsp. all-purpose flour
• 2 tbsp. chopped green onion/chives/scallions
• 2 cloves grated/crushed/minced garlic
• ¼ c. shredded cheese of choice (optional)
• ½ tsp. dried parsley
• ½ tsp. salt
• ½ tsp. black pepper
• 3-4 tbsp. olive oil
INSTRUCTIONS:
1. place shredded/grated zucchini in a sieve,
clean cloth or 3-4 DURABLE paper towels to
squeeze & extract as much of the fluid from
the zucchini as possible, then place in a bowl
2. add in the cold mashed potatoes, egg, flour,
garlic, onion & seasonings, then mix thoroughly
3. add oil to a pan on medium-high heat then
using 3 tablespoons of the zucchini mixture for
each pancake, place them in the pan and gently
flatten out to about ¼" thick, cooking for 1½-2
minutes on each side until crispy & golden
4. place cooked pancakes on a paper towel to
drain the excess oil if necessary
5. serve, while still warm, with Greek yogurt,
sour cream, by themselves or as a side dish
....my small catering business has finally picked up
& between running around filling orders & still trying
to get in the kitchen and experiment..i am a tad bit
unorganized..anywhoo..i had some leftover mashed
potatoes that i wanted to make pancakes with and
decided to add a few extra ingredients that turned
into these zucchini potato pancakes or fritters..easy
and delicious!
INGREDIENTS:
• 2 c. shredded/grated zucchini
• 1 c. pre-made & chilled mashed potatoes
• 1 large egg
• 2 tbsp. all-purpose flour
• 2 tbsp. chopped green onion/chives/scallions
• 2 cloves grated/crushed/minced garlic
• ¼ c. shredded cheese of choice (optional)
• ½ tsp. dried parsley
• ½ tsp. salt
• ½ tsp. black pepper
• 3-4 tbsp. olive oil
INSTRUCTIONS:
1. place shredded/grated zucchini in a sieve,
clean cloth or 3-4 DURABLE paper towels to
squeeze & extract as much of the fluid from
the zucchini as possible, then place in a bowl
2. add in the cold mashed potatoes, egg, flour,
garlic, onion & seasonings, then mix thoroughly
using 3 tablespoons of the zucchini mixture for
each pancake, place them in the pan and gently
flatten out to about ¼" thick, cooking for 1½-2
minutes on each side until crispy & golden
4. place cooked pancakes on a paper towel to
drain the excess oil if necessary
5. serve, while still warm, with Greek yogurt,
sour cream, by themselves or as a side dish
