Zucchini-Potato Pancakes with Scallions, Apple Sauce, and Sour Cream

Total Time:20 minutes


  • 4 large potatoes, peeled
  • 2 medium zucchini
  • 2 eggs
  • ¼ cup chopped scallions
  • Salt and pepper
  • Apple sauce
  • Sour cream
  • Vegetable oil


  1. Grate the potatoes and zucchini with either a hand grater or food processor.
  2. Mix them quickly and thoroughly with the two eggs and a little salt and pepper in a large bowl. The eggs bind the cakes together and help prevent the potatoes from turning brown before cooking.
  3. Set the oven to 290ºF.
  4. Place a heavy skillet over medium heat with a little oil. Using your hands, scoop out enough batter to form two cakes, letting the excess liquid drain off before putting cakes in the pan.
  5. Cook for about six minutes on either side, until cakes are browned and crisp, and then transfer to a tray in the oven to keep warm. Serve immediately, garnished with dollops of sour cream and apple sauce and a sprinkle of scallions.

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