Shredded Zucchini Pancakes
|Russet potatoes||1 Pound|
|Wheat germ||1⁄2 Cup (8 tbs) (Plain Or Toasted)|
|Matzo meal/Saltine cracker crumbs||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Fruit jam/Berry jam||1⁄2 Cup (8 tbs)|
Peel potatoes and cut into 1/2-inch cubes.
Place in a 2-to 3-quart pan and add 3/4 cup water.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily, 15 to 20 minutes.
Drain and measure liquid.
You need 2 tablespoons; boil down to this amount, or, if needed, add water to make this amount.
Add water to potatoes and mash smoothly.
Cut off and discard ends from zucchini; coarsely shred zucchini.
In a large bowl, beat eggs to blend; add zucchini, potatoes, wheat germ, matzo meal, and pepper.
Season to taste with salt.
Place 3 to 4 tablespoons each oil and butter in a 10- to 12-inch frying pan over medium heat.
When butter is melted, drop generous 1/4-cup portions of the potato-zucchini mixture into pan; with a fork, quickly flatten surface of each portion to make a 3/4-inch-thick cake.
Cook cakes until bottoms are browned (lift with a spatula to test), 3 to 5 minutes; then turn cakes over and cook until browned on other side, 3 to 5 more minutes.
With a spatula, transfer pancakes from pan to a platter; keep warm in a 150° oven or on a warming tray until all are cooked.
Add more oil and butter to pan as needed.
Accompany pancakes with sour cream and jam to spoon onto each portion.