Cheesy Zucchini Potato Pancakes

1. Preheat oven to 250 degrees. Set aside a rimmed baking sheet.
2. Grate zucchini and place into a strainer. Sprinkle with salt and let stand for 30 minutes (or at least 15 minutes).
3. In the meantime shred your potatoes.
4. After 30 minutes (or at least 15 minutes), squeeze zucchini with your hands, like you're kneading dough, to get as much of the water out as possible.
5. Add shredded potato and mix to combine. Continue kneading the zucchini and potato a little longer.
6. Lastly, use paper towel to get the last little bit of water out!  

To Fry

1. In a large skillet, over medium to medium high heat, place a few tablespoons of oil. Wait until the oil shimmers or when a drop of water flicks and dances.
2. Form mixture into "burgers" or "cakes". Make them between 3 and 4 inches across and ¾ of an inch thick.
3. Gently place them in the hot oil and fry until golden brown; about 5-6 minutes per side.
4. As you flip, add some grated cheddar on top.
5. Season with salt and pepper.
6. Place the cakes on baking sheet and into the oven to keep warm while frying the rest.

To Bake

1. Preheat oven to 400 degrees, line 2 large rimmed baking sheets with parchment paper and coat with cooking spray.
2. Bake for 10 – 12 minutes, flip and bake for another 10 – 12 minutes.
3. Keep an eye on them as the timing will be depend on the size.
4. Everyone has their own interpretation of what a medium zucchini looks like and for this reason, the zucchini fritters will be slightly different. 
5. Brown them to your liking. 
6. Remove from oven.

To Serve

1. Serve with our Best Dips Ever, Greek yogurt, sour cream or any flavored sour cream based dip. Enjoy!