Zucchini Pancakes

These zucchini pancakes make a fresh, flavorful, and light dish that's perfect for a meal for one—or a nice appetizer at a dinner party. The pancakes are beautifully green and easy to make in about 30 minutes.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

2 medium zucchinis, washed and dried

1 medium white or Yukon Gold potato, washed and dried

Kosher salt

1 large egg

1 tablespoon chopped parsley

1 teaspoon grated lemon zest

1 tablespoon fine breadcrumbs, plus more as needed if mixture is "soupy"

8 tablespoons unsalted butter, divided

Sour cream, for serving, may substitute whole-fat plain Greek yogurt

Directions

  1. Grate the zucchinis and potato using the large hole grater: you should have 2 cups of grated zucchini and a ½ cup of grated potato. (Save remaining zucchini and potato for another use.) Salt generously. Put mixture in a colander lined with a tea towel and let rest for at least 15 minutes to drain out the moisture. This will help the pancakes hold together.
  2. In a small bowl, beat the egg. Add parsley, lemon zest, and a pinch of salt and set aside. Roll and squeeze zucchini/potato mixture in the tea towel to release the moisture. Combine egg mixture with zucchini-potato mixture; add breadcrumbs as needed to absorb excess liquid.
  3. In a skillet, melt 1 tablespoon butter over medium heat until sizzling. Drop ¼ cup-sized balls into skillet; do not overcrowd. Using a spatula, flatten the balls into thin discs for crispier results. Once the first side has browned, about 2 minutes, add another tablespoon of butter, flip the pancake, and continue to cook on the other side, about 2 minutes more, until both sides are browned and crisp. Transfer to a plate lined with paper towels and season with a pinch of salt. Repeat until you've made all the pancakes. Serve immediately, accompanied by sour cream or plain Greek yogurt.