feasting with friends

Potato ~ Zucchini Pancakes

 

Zucchini~Potato PancakesThe zucchini is so plentiful in our garden. I keep finding new ways to prepare them…and what I’m finding is the possibilities are endless. Zucchini is a simple vegetable, but it sure is versatile. This recipe was a huge hit at our home. I imagine these savory pancakes would be a wonderful side dish. However, Glenn and I chose to eat them as our entree for a meatless meal. They were filling, satisfying and oh, so delicious:) Plus, without the heaviness of a grilled chop or steak, we had room for the blueberry pie from my last post!

Potato ~ Zucchini Pancakes    

Recipe makes approximately 8 pancakes.
Ingredients:
2 cups raw zucchini, coarsely grated
2 cups raw & peeled potatoes,coarsely grated
1/3 cup onion, small dice
1 clove garlic, minced
2+ tablespoons olive oil, divided
2 eggs
1/2 teaspoon baking powder
1/3 cup all purpose flour
1 1/2 teaspoons salt, divided
Instructions:
•Preheat oven to 200°. Place a rack on a baking sheet and set aside. [Will be used to keep 1st batch of pancakes warm while 2nd batch is prepared.]
•In a colander, mix the grated zucchini and potatoes with 1/2 teaspoon of salt. Allow to drain in a bowl or in the sink while you cook the onion and garlic.

Zucchini~Potato Pancakes

•Heat 1 Tablespoon of the olive oil in a large saute pan over medium heat; add the diced onion. Cook until the onion is soft and caramelized. Add the minced garlic to the pan; stir and cook approximately 1 minute; remove from the heat and set aside.
•Gently shake the excess water from the colander of zucchini and potatoes. Using paper towels or a clean dish towel, lay the vegetable mixture on the towel[s], roll up and squeeze remaining liquid out; set aside.
•In a medium size bowl, whisk the eggs. Add the flour, baking powder and 1 teaspoon of salt. Mix well. Add the drained zucchini/potatoes and sauteed onions to the bowl; stir until well incorporated.

Zucchini~Potato Pancakes

•Return the saute pan to the stove, add 1 Tablespoon olive oil. Heat over medium high heat.
•Add spoonfuls of mixture to the pan, and flatten with a spatula. [My spoonfuls were approximately 1/4 cup. When flattened, the pancakes were 2 1/2 – 3 inches in diameter.]
•Fry the pancakes until the edges turn golden brown and the bottoms are nice and crispy. Flip the pancakes and cook the other side, adding more oil if needed.
•When both sides are cooked through, put the pancakes on the prepared baking sheet [if you don’t use a rack on the pan, the pancakes will lose their crispiness] and place in oven to keep warm.
•Cook the remaining pancakes, adding more olive oil as needed.
 
Serving Suggestion: Dollops of sour cream, salt and pepper to taste.  Zucchini~Potato Pancakes
 Note: These almost taste better as leftovers! Simply heat in a hot skillet, spritzed with cooking spray, warm until heated through.
Recipe adapted from http://sharynsslant.hubpages.com/hub/Latkes-Zucchini-and-Potato-Pancakes-Recipe
 
 

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