Zucchini and Potato Pancakes
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| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 30 minutes |
| Total time | 1 hour, 30 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Side Dish |
| Misc | Child Friendly |
Ingredients
- 2 Medium zucchinni
- 2 Medium russet potatoes
- 1 Medium onion
- 1 Large egg
- 1/2 cup matzo meal (or breadcrumbs)
- salt and pepper
- oil for frying
Directions
| Step 1 | |
 Wash and peel potatoes Remove ends from zucchini Peel onion Grate all three on a box grater or with a food processor Preheat oven to 250F | |
| Step 2 | |
 Put grated vegetables into a clean dish towel, fold over the corners to make a package, and put into a colander with the corners on top | |
| Step 3 | |
 Top with something heavy to help press the liquids from the vegetables Even if you let them drain and then wring out the liquid, more will continue to collect in the bowl, don't worry about that, either try to pour it off, or mix it back in | |
| Step 4 | |
| In a large bowl, beat the egg, and add vegetable to that Add the matzo meal, and season with salt and pepper to your liking Mix well | |
| Step 5 | |
| Heat a thin layer of neutral flavored, high heat oil such as peanut or safflower in a large skillet, over medium high heat Scoop mixture using a half cup measure ad put into pan, flattening the pancake with the back of the cup Let cook until brown, and turn to brow other side Lay finished pancakes on a pan lined with paper towels, and hold in oven until they are all done | |
| Step 6 | |
| You can add one shredded apple to the mix, if you do add another egg, and 2 TBL of matzo meal Serve with applesauce, sour cream, tomato jam, any type of salsa, etc. | |