Saturday, July 28, 2012

Zucchini and Potato Pancakes

Pancakes for dinner are a wonderful thing. As much as I love pancakes for dinner, sometimes they don't necessarily feel like dinner....but these guys are perfect for dinner and would be amazing for brunch.

I had them for dinner, largely because I wanted to have them with beer. Not that beer and brunch should not be combined.

Taken from Joy the Baker Cookbook

4 Tbsp olive oil
1/4 cup finely diced yellow onion
1 garlic clove
2 cups grated zucchini
2 cups peeled and grated potato
1 tsp salt
2 large eggs
1/3 cup all-purpose flour
1/2 tsp baking powder
sour cream for serving
paprika for dusting

1) Using a medium sized pan over medium heat heat the olive oil and add onions. Cook until the onion is transparent, then add the garlic and continue cooking for one more minute. Place onions and garlic in a small bowl.

2) Place zucchini and potato along with 1/2 tsp of salt in a colander over a medium bowl. Let sit for 10 minutes then press down with a clean towel, squeezing out the excess water.

3) In a medium bowl, whisk eggs. Whisk in the flour, baking powder and remaining salt. Add the onions and garlic, zucchini, potato and stir together until well combined.

4) Over medium heat, using the same pan as you used for the onions, heat olive oil, and drop the batter in by rounded tablespoon. Flatten gently with a fork and cook for about 2 minutes or until golden brown around the edges. Flip and cook for another 2 minutes. Place on a plate and keep warm in the oven until ready to serve.

5) Serve with sour cream and paprika. 

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