2 large russet potatoes, peeled and grated
1 zucchini, grated or cut julienne
½ onion, grated
½ tsp. salt
¼ tsp. black pepper
1 large egg
2 T. flour
¼ cup canola oil
¼ lb. smoked salmon
4 oz. sour cream
4 oz. goat cheese
chopped fresh chives or chopped red onion
lemon wedges or slices
In a bowl, grate the potatoes, zucchini, and onion. Place in clean kitchen towel and squeeze out excess water. Return vegetables to bowl, stir in salt, pepper, egg, and flour until well combined.
In a large skillet (non-stick works great), heat oil. Form the mixture into 8 pancakes, cooking 3-4 at a time, flattening with spatula. Fry in oil for 4-5 minutes per side, until crisp and golden. Transfer cooked pancakes to paper towel lined platter while frying remaining mixture.
Makes about 8 pancakes.
*Can be made ahead, then placed on parchment lined baking sheet in single layer, then baked at 400 degrees for 5 minutes to reheat and “recrisp”. Serve with smoked salmon on top, a wedge of brie or a dollop of goat cheese, if desired.