Chocolate zucchini bread, zucchini pizza crust, and zucchini pasta, oh my! Zucchini is my favorite vegetable and it really is quite versatile, but mostly, I prepare it in the same ways.
So here I am, branching out. I was inspired by My Kitchen in the Rockies, who's daughter found this recipe in Joy the Baker's cookbook.
As always, I hesitated with the egg. Since I still have some buttermilk in the fridge, and I love how that reacts with baking soda, I decided to give it a shot and it worked nicely! I also had some leftover frozen shredded hash browns so I decided to nuke those in the microwave for a minute and they turned out beautifully as well.
My only adaptation next time will be to add in some shredded carrots and shredded onions. I didn't have either on hand this time around. This recipe is a keeper!
Zucchini Potato PancakesInspired by My Kitchen in the Rockies, who's daughter found this recipe in Joy the Baker's cookbook
- 1 cups frozen hash brown potatoes, defrosted
- 2 cups zucchini, grated
- 1/2 onion, grated (optional)
- 1/8 teaspoon garlic powder
- 2 Tablespoons of olive oil
- 1 egg
- 1/4 cup buttermilk
- ½ teaspoon baking soda
- ⅓ cup AP flour
- 1 teaspoon of salt, divided
- 3 Tablespoon oil for the pan
- Oil spray
- Mix zucchini with ½ teaspoon salt. Place in a colander for about 10 minutes. Squeeze out extra water.
- Whisk the egg and buttermilk together. Mix in flour, baking soda and ½ teaspoon salt. Add zucchini, potatoes, and onion (if desired). Stir until well combined.
- Heat some oil in a cast iron skillet (medium-high heat) and drop the batter in approximately 1/4 cup portions. Flatten the pancakes slightly with a fork.
- Fry until crispy on both sides, flipping them when edges turn brown.
- Serve immediately.