Indulge in the flavors of Ireland with these delicious and easy-to-make zucchini and potato pancakes. This traditional Irish recipe combines grated zucchini and potatoes with savory onions and fresh herbs to create a crispy and flavorful pancake. Perfect for breakfast or brunch, these pancakes are a great way to start your day. Serve them with sour cream or applesauce for an extra burst of flavor. You'll love the combination of textures and tastes in this classic dish.
Ingredients
- 2 medium zucchinis
- 2 medium potatoes
- 1 small onion
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Vegetable oil, for frying
Directions
- Grate the zucchinis and potatoes using a box grater or food processor. Place the grated zucchinis and potatoes in a colander and sprinkle with salt. Let them sit for about 10 minutes to release excess moisture. Squeeze out the excess liquid using your hands.
- Finely chop the onion and add it to the grated zucchinis and potatoes. Mix well.
- In a large bowl, combine the beaten eggs, flour, baking powder, salt, black pepper, parsley, and dill. Stir in the zucchini and potato mixture.
- Heat a large skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.
- Drop spoonfuls of the zucchini and potato mixture into the hot skillet. Flatten each spoonful with the back of a spoon to form a pancake shape. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining zucchini and potato mixture.
- Serve the Irish zucchini and potato pancakes hot with sour cream or applesauce. Enjoy!
