ZUCCHINI-POTATO PANCAKES
Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
- In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg
ZUCCHINI POTATO PANCAKES
Living on a 90-acre farm, I've learned to love gardening and canning. I freeze lots of zucchini already measured out for this recipe. With my family of five, I can never get away with making just one batch of these delicious pancakes!
Provided by Taste of Home
Time 45m
Yield 16 pancakes.
Number Of Ingredients 9
Steps:
- In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Place zucchini in a bowl; add potato and onion. Stir in the cornmeal, flour, salt and egg; mix well. , Coat the bottom of a skillet with oil. Add 2 tablespoons batter. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter. Serve with sour cream.
Nutrition Facts :
ZUCCHINI-POTATO PANCAKES
This recipe was posted in our local newspaper, and my husband and I thought it sounded good. The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though--trust me!
Provided by Ernies Bert
Categories Potato
Time 45m
Yield 6 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
- Shred the potato into a bowl using the large holes of a box grater.
- In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
- Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
- Serve at once with a dollop of sour cream.
ZUCCHINI AND POTATO PANCAKES
I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
ZUCCHINI, CARROT AND POTATO PANCAKES
Steps:
- With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
- Mix all ingredients together.
CRISPY ZUCCHINI AND POTATO PANCAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 48m
Yield 32 pancakes
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
- Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
- Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams
BAKED ZUCCHINI, POTATO AND ROSEMARY PANCAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
- Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese.
- Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
ZUCCHINI-POTATO PANCAKES
Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes twenty 2-inch pancakes
Number Of Ingredients 9
Steps:
- Wrap vegetables in a clean kitchen towel and squeeze out excess liquid. Mix with salt, pepper, eggs, flour, and beer.
- In a large saute pan over medium heat, heat 1/8 inch oil for 1 minute. Add batter by tablespoons; flatten to form pancakes. Cook until golden, about 4 minutes. Turn and cook for 1 more minute; transfer to a paper towel.
ZUCCHINI BACON & POTATO PANCAKES
Growing up as part of a German family in southeastern Wisconsin, potato pancakes were a staple on our dinner table, especially during a Friday night fish fry. I've adapted my mom's recipe to include fresh from the garden zucchini and my favorite add-in, bacon! These are the perfect side with fish, some farm fresh eggs, or even...
Provided by Becca www.itsyummi.com
Categories Sides
Time 30m
Number Of Ingredients 15
Steps:
- 1. Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
- 2. While you're waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes, until some of the bacon has rendered and there are approximately 1-2 Tablespoons of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon and place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
- 3. In a medium-sized bowl, whisk together the egg, flour, baking powder, pepper, and paprika. Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture and stir to combine. Fold in the Parmesan cheese until everything is well combined.
- 4. Place the sauté pan you used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tablespoon of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tablespoons) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes. Place on an oven-safe plate and keep the cooked pancakes warm at 200 degrees until you're ready to serve them. If desired, top with sour cream or crème fraiche before serving.
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