POTATO AND ZUCCHINI PANCAKES

Potato and Zucchini Pancakes image

Provided by Daune (pronounced "Dawn") Browne

Time 40m

Number Of Ingredients 13

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2 medium russet potatoes, grated
1 small zucchini, grated
1/2 onion, grated
2 clove garlic, chopped
2 Tbsp chives, chopped
salt & freshly ground pepper, to taste
1/4 c olive oil or vegetable oil, for pan-frying
DILL YOGURT DIP
3/4 c sour cream
3/4 c yogurt
1 Tbsp olive oil
3 Tbsp fresh dill
salt & freshly ground pepper, to taste

Steps:

1. Combine grated potato, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper
2. Heat 1/4 cup oil in large fry pan over medium high heat. Add heaping Tablespoon of potato mixture to hot oil, working in batches to avoil overcrowding the pan. Press gently with spatula to flatten.
3. Cook until crispy, browned and potato is tender, about 4 to 5 minutes per side, adding more oil to the pan if needed.
4. Serve 3 to 4 pancakes per serving for side dish. Finish with Dill Yogurt Dip.
5. DILL YOGURT DIP: Combine sour cream, yogurt, olive oil, dill and salt and pepper. Stir to combine.