I came across the basics for this dish in our local newspaper, made a few changes to our tastes, and morphed this into a delicious potato-zucchine pancake recipe that accompanies practically any main dish with style.

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Special tools:  Food processor, frying pan; I prefer cast iron frying pan
Preparation time:  About 15 minutes
Cooking time:  About 25 minutes
Yield:  12 servings

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3 large zucchini squash, peeled
1 medium potato, peeled, russet variety preferred; the starchier the better
1 egg, plus 1/4 cup egg substitute, such as Egg Beaters
2 tablespoons Bisquik; white flour can be substituted
2 tablespoons olive oil for frying
Non-stick cooking spray such as Pam  or Mazola brands
Salt and pepper to taste

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For best results, vegetables should be chilled in refrigerator.  Using a food processor or hand grater, coarsely grate zucchini and potato.  Place grated vegetables in a colander and shake colander to drain liquid.  Remove vegetables from colander and place them on a couple of paper towels, wrap tightly, and squeeze to remove additional water.  

Combine vegetables, eggs, egg substitute, Bisquik, salt and pepper in a large mixing bowl; mix well.  Use your hands to form 12 patties.  Reserve.

Spray the non-stick spray on the frying pan, then add the oil and heat over medium-high heat.  When skillet is hot, fry the pancakes, four at a time, until golden brown on the bottom and slightly firm; about 3 to 4 minutes.  Flip over and fry an additional 3 to 4 minutes, or until browned.  Lower heat, if necessary. Drain on paper towels. Serve immediately.

 

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