Zucchini Potato Pancake

I've been eying some different zucchini recipes lately.  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 Pancakes

Inspired by My Kitchen in the Rockies, who's daughter found this recipe in Joy the Baker's cookbook

Ingredients:

• 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

Directions:

1. Mix zucchini with ½ teaspoon salt. Place in a colander for about 10 minutes. Squeeze out extra water.
2. 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.
3. 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.
4. Fry until crispy on both sides, flipping them when edges turn brown.
5. Serve immediately.