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Potato Zucchini Red Pepper Pancakes

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Just made these for a little lunch/snack. Was planning on making them as a side dish this week but needed something for lunch. I also had a red pepper, and added that in, even though the recipe didn’t call for it. I made the mistake of trying the cuisnart griddler to cook these. they cooked nicely without any oil, etc. but while brown on the outside they weren’t very cooked on the inside. so I then wound up needing to fry them any ways for just a couple of minutes. next time I’ll go straight to the frying pan! I followed/changed up these two recipes from Stephanie Cooks and Culinary Infatuation.

2 medium brown potatoes shredded and squeezed dry
2 medium zucchini shredded and squeezed dry
1 red bell pepper shredded and squeezed dry
2 eggs beaten
2 tbsp AP flour
salt and pepper to taste
Canola oil

Put shredded potato, zucchini and red pepper in a bowl. Add the rest of the ingredients and mix thoroughly.
Heat a large skillet over medium heat and add the canola oil (enough to cover the bottom of the skillet).
Scoop out about a large heaping spoonful and put in pan.
Flatten with a spatula and let cook until crispy on that side (about 4 – 5 minutes ?).
Turn and let cook on the other side until crispy
Drain on paper towels and sprinkle with salt.


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