Zucchini-Potato Pancakes
Author: Epicurus.com Kitchens
Wonderful as appetizers; for breakfast, brunch, lunch or dinner, Zucchini-Potato pancakes are tasty and go well with sour cream or lemon.
  • 4 medium zucchini, coarsely grated
  • 2 large potatoes, cooked and mashed
  • 3 eggs, lightly beaten
  • 1/2 Cup wheat germ
  • 1/2 Cup matzo meal or saltine cracker crumbs
  • 1/4 teaspoon each salt and pepper
  1. Combine all ingredients adding more salt if needed.
  2. Cook on hot oiled griddle until brown on both sides (4 minutes for each side).
These pancakes may also be made smaller and served as appetizers.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/zucchini-potato-pancakes/2278/