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Zucchini Pancakes Two Ways

July 24, 2018 Steven Horn

CHILDREN’S RECIPE: Potato and Zucchini Pancakes with Chive Sour Cream
Ingredients:

1 Zucchini, shredded
1 Potato, shredded
4 tbsp Olive Oil
4 tbsp Sour Cream
Chives to taste

 
Method of Preparation:
Combine shredded zucchini and potato, drain and squeeze water out, mix together.  Shape into patty and fry in oil, flip when edges brown.  Drain oil out in paper towel, top with chive sour cream.


FAMILY RECIPE: Potato and Zucchini Pancakes with Shaved Zucchini and Squash Salad
Ingredients:

½ cup Baby Zucchini, sliced
½ cup Summer Squash, sliced
5 Cherry Tomatoes, halved
2 tbsp Onion, sliced
2 tbsp Radish, sliced
2 tbsp Pistachios
4 tbsp Pesto
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Pinch of Chives
2 tbsp Olive Oil
Salt, Pepper to taste
Potato & Zucchini Pancakes, from children’s recipe

Method of Preparation:
Mix sliced baby zucchini, summer squash, cherry tomatoes, onion, radish, pistachios, pesto, lemon juice, sherry vinegar, pepper, chives and oil.  Add salt to break down moisture.  Toss until ingredients are evenly mixed.

In Zucchini, Squash + Gourds Tags ZUCCHINI, Squash + Gourds, cooking for baby and me, chive sour cream, sour cream, chef lee chizmar, zucchini pancakes, children's recipe, healthy alternatives, potato, shaved, squash salad, summer snack, lemon
← Crêpes Two WaysCucumber Soup & Tempura Oysters →

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