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Zucchini Potato Pancakes

(recipe, Jack London Square Farmers' Market)

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Last night we made zucchini potato pancakes from last weekends' market produce!


  1. 2 med potatoes
  2. 2 med zucchini
  3. 2 eggs
  4. 2 green onion
  5. 1 leek
  6. salt and pepper to taste
  7. olive oil


  1. Wash all produce. Grate potatoes and zucchini. Cut onion and leek one inch above their white, discard tops and dice white portion. Heat pan (med-high). Beat eggs in mixing bowl. Add cut veggies; mix well. Add light to medium amount of oil to pan. ¼ cup of mixture into pan for each pancake. compress to approx ½ inch thick. 3-5 minutes on each side (until brown). Take pancake off pan and place between towel or paper towel. Cook in batches.
  2. Serve with apple sauce and sour cream. We had a side of steamed carrots