Potato Zucchini Pancakes with Yogurt Sauce, as seen on Food Network's Symon's Dinners Cooking Out, Season 3.
Recipe courtesy of Michael Symon

Potato Zucchini Pancakes with Yogurt Sauce

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr
  • Active: 55 min
  • Yield: 4 servings (8 pancakes)


Yogurt Sauce:


Special equipment:
a deep-fry thermometer
  1. Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
  2. Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
  3. Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
  4. Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
  5. For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.