Potato Pancakes with Summer Squash Recipe
Enjoy a fresh twist on a classic favorite with Potato Pancakes with Summer Squash! These golden, crispy pancakes blend grated potatoes and tender summer squash, seasoned to perfection for a deliciously savory treat. Serve them with sour cream, yogurt, or your favorite dip!
Servings 6 servings
Calories 65kcal
Ingredients
- 500 g summer squash
- 400 g potatoes
- 1 egg
- 2 tbsps. flour
- oil
- salt, pepper
Instructions
- Clean summer squash (zucchini) under running water; damp it with a paper towel. If the vegetable is ripe, you should peel it. Now shred summer squash using medium holes on a box grater.
- Wash peeled potatoes and grate them the same way. Combine grated potato with summer squash and sprinkle them with salt. Leave them for several minutes until excess liquid will appear. Remove moisture by squeezing vegetables with your clean hands or paper towels.
- Stir in 1 beaten egg.
- Add flour with black pepper. Stir nicely everything together until all the ingredients are combined.
- Place a non-stick pan on high heat; pour 2 tablespoons of oil. Wait until it heats, then lower the heat to medium. Use a tablespoon to place pancakes into the skillet. Slightly flatten each potato-squash fritter.
- Cook each side until golden brown. Approximately 3 minutes for each side. I had to add oil before every patch of fritters.
- When the fritter is ready, place it on the paper towel. In this way, all the excessive oil will be drained. You can serve potato/summer squash fritter with sour cream or any sauce that you like (I tend to add some lemon wedges and minced garlic).