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LOCATION: Recipes >> Vegetables >> Potato Pancakes 02

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Potato Pancake Wedges with Zucchini
Yield: 8 Servings

1 lb onions
10 oz zucchini, trimmed
3 1/4 lb russet potatoes, peeled
8 tsp fresh sage, chopped
2 tsp salt
4 Tbsp vegetable oil
4 Tbsp (1/2 stick) margarine

Position rack in top third of oven and preheat to 450 degrees F.
Coarsely grate onions, zucchini and then potatoes with hand grater
or with medium shredding blade of food processor. Divide grated
vegetable mixture between 2 kitchen towels, wrap tightly and squeeze
out as much liquid as possible. Place vegetables in large bowl.
Add sage and salt and toss to blend well.

Heat half of oil with half of margarine in each of 2 large nonstick
ovenproof skillets over medium-high heat. Add half of vegetable
mixture to each skillet. Using spatula, press mixtures firmly to
even thickness. Cook 4 minutes. Reduce heat to medium and cook
until bottom is golden brown, sliding spatula under pancakes
occasionally to prevent sticking, about 6 minutes longer.

Place skillets in oven. Bake pancakes until top is firm, about 14
minutes. Remove from oven. If desired, preheat broiler and broil
pancakes until top is golden, about 2 minutes. Loosen cakes with
spatula. Turn each out onto baking sheet. Cut pancakes into wedges
and serve. Serve with applesauce.


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