Zucchini-Parmesan Pancakes

Happy Friday, everyone! Hopefully your week wasn't too unbearable, but even if it was, it's time to kick back, relax and enjoy the weekend. To kind of treat everybody for the end of the week, we decided to grill up some bacon wrapped steaks we picked up from Costco. We made a garlic cream sauce to go with the steaks, and for a side we made these amazing Zucchini-Parmesan Pancakes. They're super tasty, and super easy!

Zucchini-Parmesan Pancakes

Things you'll need:

2 lbs of zucchini (about 3)
1 lb russet potatoes (about 2), peeled
1 medium onion
3/4 cup parsley, chopped
1/4 cup Parmesan, grated
6 Tbsp Matzo meal
2 Tbsp dill, chopped
2 tsp sugar
2 tsp lemon juice
1garlic clove, minced
2 large eggs, lightly beaten
1 tsp each, salt and pepper
3/4 cup vegetable oil
sour cream for garnish

• First, grate all zucchini, potatoes and onion, and set on a clean dish towel. Squeeze out all excess liquid.
• Place your shredded ingredients into a large bowl and add in parsley, Parmesan, matzo meal, dill sugar, lemon juice, garlic, eggs and salt and pepper.
• Heat vegetable oil in a large non-stick skillet over medium high heat and, in batches, drop in mounds of zucchini mixture.
• Flatten pancakes with a spatula and cook until golden brown on both sides, about 3 minutes on each side.
• Drain the pancakes on a cooling rack above a paper towel to remove all excess oil. Sprinkle with a bit more salt, and serve warm with some sour cream.

These were delicious, and paired so well with the steaks we had. We used sweet onions in ours, which seemed to give it just the right balance of sweet to the tang supplied by the sour cream. Enjoy!