I like to stack my Zucchini-Potato Pancakes three high and eat them with some plain yogurt.

I like zucchini, but I don’t love it. Maybe eating soggy steamed zucchini as a child has something to do with it. Still, I feel compelled to eat my veggies, zucchini included. There’s no denying zucchini is in season: each week the piles of zucchini and squash at the farmer’s market get bigger and bigger. And each week I inevitably come home with a few meals’ worth of zucchini. Most of the time we slice our zucchini in half lengthwise and grill them until they blister and begin to char. Yesterday, however, I decided to mix things up a bit and made Zucchini-Potato Pancakes.

The batter for these pancakes is super-simple and requires only 4 ingredients. Cooking the pancakes does take a bit of time in order to thoroughly cook the potato. If you are pressed for time, you could always use a second skillet to speed things up.

The recipe calls for a russet potato, but I substituted red potatoes with much success. I also used considerably less oil for frying the pancakes—about 1 teaspoon per batch. Reduce the frying oil and these zucchini-potato pancakes become a delicious, healthy way to eat your veggies. Serve with a dallop of plain yogurt and a side salad for a light lunch.

Ingredients

1 large russet potato, about ½ pound, peeled
1 large zucchini, about ½ pound, ends trimmed
? cup diced onion (1½ oz.)
1 large egg
1 teaspoon kosher salt
Freshly ground pepper
2-4 Tablespoon grape seed, sunflower, or olive oil

Preparation

Shred the potato and zucchini into a bowl using the large holes of a box grater and place in a bowl. Add the onion and eggs, season with the salt and pepper to taste, and mix well. The mixture will oxidize and brown slightly, so work quickly.

Heat 2 Tbsp. [or less!] of the oil in a large cast-iron frying pan over low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form several 3-inch pancakes, leaving some space around each pancake. Cook until golden on the bottom, 7-10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer. Transfer to a plate and keep warm in a low (200°F) oven. Repeat with the remaining mixture, adding more oil if needed. Serve at once.

Recipe from the Williams-Sonoma Bride and Groom Cookbook: Recipes for Cooking Together (p 183).