Crispy Potato-Zucchini Pancakes
2 large russet potatoes (about 1 1/2 pounds), peeled and shredded (about 2 cups)
2 medium zucchini, shredded (about 2 cups)
3/4 t salt
1 large egg
3 scallions, sliced
2 T cornmeal
1/2 t dried tarragon, crumbled
1/8 t freshly ground pepper
1 t olive oil
1. Toss the potatoes, zucchini, salt in a medium bowl. Let stand 10 minutes. Squeeze out the liquids and discard. Stir in egg, scallions, cornmeal, tarragon, and pepper.
2. Heat 1/4 t of the oil in a large nonstick skillet over medium heat. Drop half the potato mixture, 2 T at a time, into mounds and flatten with spatula. Cook until lightly brounded, about 12 minutes, turning and adding another 1/4 t of oil after 6 minutes. Repeat with the remaining oil and potato mixture to make a total of 8 pancakes.
2 large russet potatoes (about 1 1/2 pounds), peeled and shredded (about 2 cups)
2 medium zucchini, shredded (about 2 cups)
3/4 t salt
1 large egg
3 scallions, sliced
2 T cornmeal
1/2 t dried tarragon, crumbled
1/8 t freshly ground pepper
1 t olive oil
1. Toss the potatoes, zucchini, salt in a medium bowl. Let stand 10 minutes. Squeeze out the liquids and discard. Stir in egg, scallions, cornmeal, tarragon, and pepper.
2. Heat 1/4 t of the oil in a large nonstick skillet over medium heat. Drop half the potato mixture, 2 T at a time, into mounds and flatten with spatula. Cook until lightly brounded, about 12 minutes, turning and adding another 1/4 t of oil after 6 minutes. Repeat with the remaining oil and potato mixture to make a total of 8 pancakes.
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