This potato and summer squash patties recipe combines a crisp crust and juicy inside. They are perfect!
Course: Appetizer, Side Dish
Keyword: easy pancakes recipe, potato pancakes
500 g summer squash
Clean summer squash (zucchini) under running water; damp it with a paper towel. If the vegetable is rip, 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 hand or paper towels.
Stir in 1 beaten egg.
Add flour with black pepper. Stir nicely everything together until all the ingredients will be combined.
Place a non-stick pan on the 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 fritter is ready, place it on the paper towel. I 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).
FreefoodTips.com - Potato Pancakes with Summer Squash Recipe - https://freefoodtips.com/potato-pancakes-with-summer-squash-recipe/