Zucchini and Potato Pancakes Recipe

So, you’ve never heard of ZUPO Griddle Cakes before?

Me neither! I confess, I made it up. It's creative, don't ya think?

Oh, but don't let that fool you. I promise you that everyone I’ve ever made these pancakes for truly loves them.

How about a quick history lesson? It's pretty interesting!

• Traditional potato pancakes are simply made with only grated potatoes, eggs and flour.
• Today, there are a myriad of potato pancake recipe variations. Just like my ZUPO recipe here, it includes additional ingredients such as onion and zucchini, making this dish extremely tasty and healthy too.
• A latke is a type of potato pancake eaten during Hannukah, a Jewish holiday. The tradition of eating foods fried in oil commemorates the holiday miracle when only one day’s worth of lamp oil illuminated the temple of ancient Israel for eight days.
• Potato pancakes can be made with leftover mashed potatoes instead of fresh, grated potatoes.
• When I was growing up, there were many times when money was tight. An easy and inexpensive meal for my family was potato pancakes.
• In Germany, potato pancakes are known as Reibekuchen, meaning grated cake. They are served with Apfelkompott, an apple gravy.

I am part German, Bohemian, Polish and Ukrainian. To me, that clearly explains why I am very adamant about making my Zucchini and Potato Pancakes the old fashioned way; using a box grater. I believe the grated texture makes all the difference.

But it is okay if you decide to use a food processor, just don’t tell me.

You will be amazed at how simple these awesome pancakes are to make.

• Shred on a box grater 3 cups zucchini, and gently squeeze out and discard excess liquid
• Shred on a box grater 3 cups potatoes, and gently squeeze out and discard excess liquid
• Finely dice one cup onion

• Slightly beat two large eggs

Mix dry ingredients together:

• 1 cup flour
• 1 1/2 teaspoons salt (I use Kosher salt)
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder

Mix all ingredients together thoroughly.

• Pour a couple tablespoons oil into frying pan (I use Canola).
• I also add about 1 tablespoon butter.

Heat the pan or griddle.

TIP: If you use oil in your pan first, the butter will not burn. It will, however, add a great flavor.

Make sure your oil (and butter) are thoroughly heated before you begin making the pancakes. This ensures a crispy edge around the pancake.

Use a large serving spoon or measuring cup to drop approximately 1/4 cup batter for each pancake. Fry until golden brown on both sides.

Remove from heat and serve OR you may wish to make all the pancakes up first, placing them in the oven in an oven-safe dish to keep them warm at approximately 200 degrees.

I enjoy my ZUPO Griddle Cakes with sour cream and chopped green onion. You will find additional topping suggestions below.

Approximate number of pancakes: 12-15

Approximate servings: 4

• Applesauce
• Syrup
• Parmesan Cheese
• Horseradish
• Yogurt
• Mayonaise
• Minced, Roasted Garlic
• Sour Cream
• Green Onions

• Add shredded cheese
• Add finely diced ham
• If you do not have either zucchini or potatoes, you could use only one of the two main ingredients and they will still be delicious.
• Depending on how moist your batter is, you may need to add a little more flour or a few drops of water to get the proper consistency.

ZUPO Griddle Cakes can be made as a side dish or a main meal. Either way, I believe you will enjoy! Thanks for stopping by . . .

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