Going to one of our local deli’s or to any of our abundance of festivals in Cincinnati, you come to expect a good potato cake. The love child of hash browns and a pancake, it makes a great savory side dish that’s a little different. We were blackening some halibut tonight and I wanted to try a rift on the traditional potato pancake with the addition of zucchini as well. A little dill makes them even better.
DILLED POTATO & ZUCCHINI CAKES
- 2 Cups Shredded Zucchini
- 2 Medium Potatoes, Peeled & Shredded
- 1/2 Cup Finely Diced Onion
- 2 Eggs
- 1/2 Cup Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Garlic Salt
- 2 Tsp. Parsley
- 1 Tsp. Dill
- 1/2 Tsp. Black Pepper
- Place zucchini and potato in a strainer and squeeze out as much excess moisture as possible. Place in a medium bowl.
- Add diced onion, eggs and garlic salt, dill, parsley & black pepper. Stir until evenly combined.
- Sprinkle mixture with baking soda and flour. Stir until just combined.
- Heat a cast iron skillet over medium heat. Add two tablespoons vegetable oil.
- Drop mixture into hot skillet by the spoonful. Be sure to spread them out enough to make them as thin as possible. Fry 2-3 minutes until golden brown, flipping once.
- Continue frying cakes until you’ve used all of the mixture.
- Serve immediately with sour cream to lightly top.
Crispy edges, savory flavor and a touch of cold sour cream will have your family asking you to make these often. It’s not difficult to adjust the recipe with other ingredients if you want to change the flavors. Try substituting shredded apple for the zucchini for a sweet touch – perfect to serve with breaded pork or smoked sausage. Try some other combos and let me know what you come up with. Dig in!