Irish Zucchini and Potato Pancakes

This is one of our favorite dishes during Lent. This recipe can be made ahead and then kept warm in the oven for 20 minutes. Being Irish and German, I make potato pancakes both ways. Serve with sour cream, applesauce, and/or ranch dressing. The kids love the ranch dressing.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 362 Calories

Ingredients

• 1 egg
• 1 cup all-purpose flour
• ¼ cup milk
• 1 cup shredded Cheddar cheese
• 3 tablespoons unsalted butter, melted
• 1 small zucchini, shredded
• 2 teaspoons fine sea salt
• 1 cup prepared mashed potatoes
• 1 ½ cups shredded Yukon Gold potatoes
• canola oil, or as needed, divided

Recipe Instructions

Step 1

Stir mashed potatoes, flour, milk, egg, butter, and sea salt together in a bowl. Add shredded potatoes, Cheddar cheese, and zucchini; stir until batter is well-combined.

Step 2

Heat 1 to 1 1/2 tablespoons oil in a non-stick skillet over medium-high heat. Working in batches, drop batter by heaping tablespoons into hot oil. Cook, turning once, until golden-brown on each side, 3 to 4 minutes per side. Repeat with remaining oil and batter.