— adapted from Food52
Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously
In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of breadcrumbs to soak up any leftover wetness.
Combine zucchini/potato mixture with egg mixture. Stir well and coat.
Turn on oven to 200°F and place cookie sheet with foil in there to keep your pancakes warm as you make them.
Heat 13” skillet on medium high heat. Melt 1 Tbsp of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don’t really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible—it’ll be more crispy that way.
Cook 2 at a time until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained Greek) yogurt on top for extra richness.