Crispy zucchini and potato skillet cakes
Instructions:
- 2 small zucchini (about 8 ounces);
- 1 medium russet potato or other starchy potato, peeled (about 8 ounces);
- 1⁄2 small red onion (about 2 ounces);
- 1⁄4 cup finely crushed saltine cracker crumbs;
- 1 large egg, lightly beaten;
- 1 teaspoon kosher salt, plus more to taste;
- 1⁄2 teaspoon ground black pepper;
- Vegetable oil, for pan-frying.
- Grate the zucchini, potato, and onion into long, thin strands on the large holes of a box grater or with the shredding disc of a food processor. Transfer into a colander and let drain for 3 minutes. Press the vegetables to extract as much liquid as possible and let drain for another 2 minutes. Pick up the vegetables in small handfuls, squeeze out as much liquid as possible and then transfer into a large bowl. Stir in the crackers, egg, salt, and pepper.
- Pour oil to a depth of 1⁄4 inch into a large, heavy skillet (preferably cast-iron) and heat over medium-high heat until shimmering hot. Cover a wire rack with several layers of paper towels and keep near the stove to drain the cakes.
- Working in batches of 4 or 5 cakes at a time, spoon rounded tablespoons of the vegetable mixture into the skillet and gently flatten the mound into a cake that is about 1⁄2-inch thick in the center. Cook the cakes until the edges are golden brown and they are set in the center, about 2 minutes, then flip them over. (If they bend in the center when you try to turn them, they’re not ready.) Brown the other side, about 2 minutes more. Transfer the cakes to the paper towels to drain. Add a little more oil to the skillet between batches if needed.
- Sprinkle the hot cakes with a little more salt and serve hot.
- What else works? You can replace the zucchini with summer squash or more potato. Do not omit the potato because its starch helps keep the cakes intact.