Zucchini Potato Pancakes
Serving Size : 4
Ingredients for prepare Zucchini Potato Pancakes
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | medium | potatoes - peeled, grated |
| 3 | medium | zucchini - seeded, grated |
| 1 | teaspoon | salt |
| 1/4 | teaspoon | black pepper - fresh ground |
| 2 | large | eggs - lightly beaten |
| 2 | tablespoons | flour |
| 1/4 | cup | beer |
recipe Zucchini Potato Pancakes
Squeeze excess liquid from vegetables (potatoes,
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zucchini, shallots), using your favorite method (press in colander, wrap in towel, etc.). Mix
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dry veggies with the remaining ingredients except oil. Heat about 1/8 inch oil in a heavy pan over medium heat,
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for about 1 minute. Put batter in hot oil by the tablespoon, and carefully flatten each to form a pancake.
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Cook until golden (about 4 minutes), then turn and cook for 1
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more minute; transfer to a paper towel.
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