Ingredients:

  • 1 lb zucchini, grated
  • 1 lb russet potatoes, grated
  • 1/2 cup yellow onion, finely minced
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh dill, chopped
  • 3 tbsp neutral oil

Instructions:

  1. Shred the zucchini and potatoes using the large holes of a box grater.
  2. Toss the grated vegetables with kosher salt and let them sit for 5 minutes until water pools at the bottom.
  3. Transfer the mixture to a clean kitchen towel and squeeze firmly until no more liquid drips out.
  4. In a large mixing bowl, combine the squeezed vegetables, minced onion, and minced garlic.
  5. Stir in the beaten eggs, all purpose flour, baking powder, black pepper, and chopped fresh dill until a thick, cohesive batter forms.
  6. Heat neutral oil in a non stick skillet or cast iron pan over medium high heat until the oil shimmers.
  7. Scoop portions of batter into the pan and sear for 3-4 mins until deep golden brown.
  8. Flip carefully and cook another 3-4 mins until the second side is equally browned.