I’ve had some frozen shredded zucchini in the freezer for goodness knows how long, actually I know, but we won’t talk about that! I was finally looking through a Williams Sonoma Bride and Groom cookbook we got for our wedding and we won’t talk about when that was, just that the anniversary is coming up this month!
Back to the original reason for this post. I came across this recipe in the cookbook and decided to give it a whirl. These actually turned out quite well. I’ve never made anything that I can remember from WS, so I was a little nervous. The recipe really made me work, in that it doesn’t give cup measurements of the potato or the zucchini, but instead gave weight requirements. Thank goodness for the internet and conversions! One other thing that threw me for a loop was that the recipe said to heat a pan on low. I didn’t read carefully. The pan was supposed to be cast iron and I don’t have one of those, so I turned the heat up to medium.
source: William Sonoma- Bride and Groom Cookbook
1 large russet potato, about 1/2 lb, peeled
1 large zucchini, about 1/2 lb, ends trimmed
1/3 cup diced onion
1 large egg
1 tsp salt
Freshly ground pepper
2-4 TB grape seed, sunflower, or olive oil
Shred the potato and zucchini into a bowl using the large holes of a box grater and place in a bowl. Add the onion and egg, season with salt and pepper to taste, and mix well. The mixture will oxidize and brown slightly, so work quickly.
Heat 2TB of the oil in a large skillet over medium heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form several 3-inch pancakes, leaving some space around each pancake. Cook until golden on the bottom, 7-10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer. Transfer to a plate and keep warm in a 200 degree oven. Repeat with remaining mixture, adding more oil if needed. Serve at once.
We served ours with sour cream and pasta with marinara.