Irish Zucchini and Potato Pancakes

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.

Active Time
20 mins
Total Time
30 mins
Yield
6

How to Make It

1. Step
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.
2. Step
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.

Ingredients

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

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