Monday, September 8, 2014
At the end of summer when the zucchini harvest comes in you can make these delicious pancakes. They make a wonderful accompaniment to a soup and salad dinner. I like to fry them in coconut oil which gives them a lovely fragrance, but if you don't care for that you can use high-heat safflower or peanut oil. These make a nice appetizer in a silver dollar size, served with sour cream and chopped chives.
Makes about 12-4"pancakes
Adapted from Joy Wilson's recipe
2 large potatoes, peeled and quartered (for about 2 cups grated)
2 zucchini (for about 2 cups grated)
¼ cup onion, grated or chopped
2 cloves garlic, minced
2 Tablespoons of olive oil
½ teaspoon baking powder
⅓ cup flour (use Cup4Cup for a gluten-free version)
1 teaspoon of salt, divided
Oil for frying (I like to use coconut oil)
Set up a food processor with a large grating disk. Grate the potatoes and measure out 2 cups, transfer to a large bowl. Repeat with the zucchini, add 1/2 tsp salt and mix well. Transfer the zucchini-potato mixture to a colander and let sit for 10 minutes, squeezing out extra water with a paper towel at the end of that time.
In the meantime, heat the oil in a heavy skillet and fry the onions until translucent. Add the garlic and cook for one more minute. Set aside.
Whisk the eggs in a bowl. Mix in flour, baking powder and ½ teaspoon salt. Add the zucchini and onion mixtures and stir until well combined.
Heat some more oil and drop the batter in 1/4 cup portions. Flatten the pancakes with a fork. Fry until crispy on both sides, flipping them when edges turn brown. Fry using higher heat to avoid soggy pancakes.
Serve immediately with dollops of sour cream.