Cassie’s Ruminations

Zucchini Potato Pancake

This was a great way to use up some of the abundance of summer squash and potatoes that I’m getting in my CSA boxes. I used Raven Zucchini (basically your typical zucchini) and yellow potatoes this time, but it would work great with other summer squash and/or russet potatoes too. These could be shaped into little patties and pan fried, but I was feeling lazy and made just one big one. I wasn’t paying attention and slightly burned the butter, but this was still good.

1.5 lbs yellow potatoes
1.5 lbs zucchini
3 cloves garlic
2 eggs
1 tsp kosher salt
1/2 tsp black pepper
1/3 cup bread crumbs
1/2 tbsp olive oil
1 tbsp butter

Preheat oven to 450 degrees F.

Wash and trim the potatoes and zucchini and grate them. Press down on the grated potatoes and zucchini with paper towels to squeeze out some of the water. Add the garlic, eggs, salt, pepper, and bread crumbs, and mix well with your hands.

Place the olive oil and butter in a large oven-proof skillet (I used my 12 inch cast iron skillet) and turn the heat to medium. When the butter foams, add the veggie mixture and press it down evenly. Cook for 5-8 minutes or until you can see the edges starting to brown. Move the skillet to the oven and cook for 20-25 minutes or until the top is starting to turn golden brown. Remove from the oven, let cool for 5 minutes, then slice and serve.