Trim the ends off the zucchini. Grate the zucchini on the large holes of a box grater into a bowl. Sprinkle 1/2 teaspoon of salt over the grated zucchini and let sit 5–10 minutes to draw out moisture.

Prepare potato

Peel the potato and grate it on the same large-hole grater. Place grated potato in a clean kitchen towel or several layers of cheesecloth and squeeze out as much liquid as possible. Reserve the starchy liquid at the bottom of the bowl if any, then discard excess liquid. Pat the grated potato dry with the towel.

Combine vegetables

After zucchini has released moisture, wrap it in the towel/cheesecloth and squeeze tightly to remove excess water. Transfer drained zucchini and drained potato to a medium bowl and stir to combine.

Mix batter

To the bowl with vegetables add the egg, flour, baking powder, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons chopped chives. Mix until evenly combined; the mixture should hold together when squeezed. If too wet, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon water or milk.

For cooking

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons neutral oil and 1/2 tablespoon butter (optional) and heat until shimmering and the butter has melted and foamed.

Form and fry pancakes

Spoon or lightly pack 2–3 tablespoons of the mixture per pancake (about 3-inch rounds) into the hot skillet, flattening gently with the back of the spoon to about 1/3-inch thickness. Leave space between pancakes. Cook undisturbed for 3–4 minutes until the undersides are golden brown and edges have set.

Flip and finish

Carefully flip each pancake and add a little more oil to the pan if needed. Cook 2–3 minutes more until the second side is golden and pancakes are cooked through. Transfer cooked pancakes to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter. Add oil/butter as needed between batches (about 1 tablespoon per additional batch).

Accompaniments & serving

Taste sour cream and season to taste with a pinch of salt and a little black pepper if desired. Place sour cream and applesauce in small bowls for serving, and scatter extra chopped chives on top of the sour cream.

Serve 3–4 pancakes per person warm with a dollop of sour cream and a spoonful of applesauce on the side. Garnish pancakes with additional chives if desired.

Leftovers: cool completely, then refrigerate in an airtight container up to 3 days. Reheat in a skillet over medium heat to restore crispness.