Monday, September 22, 2014

Zucchini & Potato Pancakes

So that wasn't the last of the zucchini. They seem to have made a bit of a comeback. Some of the leaves had that white-powdery mold on them.  The Sous Chef cut those leaves off and they have bounced back. A co-worker sent me this recipe that she spotted on Food 52. It was perfect timing.

Zucchini & Potato Pancakes (adapted from Food 52)

2 c grated zucchini
1/2 c grated potato
1 egg
2 chopped green onions
1 T chopped parsley
approx 1-2 T panko
1 T butter
1 T olive oil
Sour cream & chives (Optional)

Grate the zucchini and potato. Salt the zucchini & potato. Place in a colander for at least 1/2 hour to drain off the liquid. Squeeze liquid. Try to get out as much liquid as you can. I probably got about 1/2 cup of liquid.

In a bowl beat egg.  Add in green onions, parsley, and pepper. Add 1T of  the panko. Add additional panko if needed. It should be moist looking but not sopping wet. When you see this batter, you think that this is absolutely not going to work (but it does).

In a skillet heat butter and oil. Drop a spoonful of the pancake mixture into the skillet.  You can spread out the "batter" with the back of the spoon or a spatula. Cooking 2 -3 at a time - do not crowd the pan. Cook until browned and then flip. Serve with sour cream mixed with chives.

These would make a nice side dish. We ended up having them as a light dinner with a big salad.

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