Today I am sharing my third post for the“Joy the Baker Cookbook Spotlight and Cook-Off”. Heather from Girlichef is hosting the event and chose the recipes for the first two weeks. If you missed those recipes, here’s the first one for Chocolate Fudge Brownies with Chocolate Buttercream Frosting and the second recipe for Mini Chamomile Cakes with Honey Frosting.
This, the third week, we were able to choose our own recipe and I decided to make Zucchini and Potato Pancakes, as I wanted to try something savory from the book. These little pancakes are extremely versatile. They make for a wonderful side dish, a vegetarian appetizer or tasty addition to any brunch. My kids and husband loved them and I wouldn’t change a thing with this recipe. It’s one that will be made often in my kitchen!
Consider these zucchini and potato pancakes for your Easter brunch party.
Joy’s the Baker’s Zucchini and Potato Pancakes Recipe:
4 tablespoons olive oil
1/4 cup finely diced yellow onion
1 garlic clove, minced
2 cups grated zucchini
2 cups peeled and grated potato
1 teaspoon salt
2 large eggs
1/3 cup all-purpose flour
1/2 teaspoon baking powder
Sour creme or creme fraiche, for serving
Paprika and ground cumin for dusting
Place a medium-sized sauté pan over medium heat. Heat 2 tablespoons of the olive oil and add onions. Cook onion until it is translucent, the add garlic. Cook for 1 more minute. Place onions and garlic in a small bowl.
Place zucchini and potato along with 1/2 teaspoon of the salt in a colander over a medium bowl. Let sit for 10 minutes, then press down with a clean towel, squeezing out excess of water.
In a medium bowl, whisk eggs. Whisk in the flour, baking powder, and remaining 1/2 teaspoon of salt. Add the cooked onions and garlic, zucchini, and potato, and stir together until well combined.
Place a rack in the upper third of the oven and preheat to 200 degrees F. The oven will keep the pancakes warm as they are being cooked in batches.
In the medium sauté pan used to cook the onions, heat to tablespoons olive oil over medium heat. When oil is heated, drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about 2 minutes, or until golden brown around the edges. Flip and cook for another 2 minutes or until golden.
Place on a plate and keep warm in the oven until ready to serve.
Serve with sour cream or créme fraiche and a dusting of paprika and ground cumin. These pancakes are best served immediately, though they can be cooked up and kept in an airtight container in the refrigerator. Reheat in a lightly greased sauté pan the following day.