Zucchini and Potato Pancakes
Zucchini season is here and we're all looking for ways to use this abundant vegetable. Here is my recipe for Zucchini and Potato Pancakes served with yogurt-chive topping and southwestern style corn.
It seems to be the big joke among those of us who eat seasonally. Nobody really likes zucchini. But for whatever reason it grows abundantly and to seemingly impossible proportions.
This weekend I purchased three enormous zucchinis for $1. See what I mean? Even the farmers are trying to get rid of it. In my naivete, I plotted to use these three zucchinis in a zucchini bread. After making enough zucchini bread to last through the Apocalypse, I can confidently tell you that I barely knocked out one of those zucchinis last night. It turns out that zucchini bread tastes delicious because there are a lot of other ingredients in it (sugar, cinnamon, oil, chocolate chips).
I eliminated another half of a zucchini tonight with these zucchini and potato pancakes, topped off with a chive yogurt sauce and some southwestern style corn. You could serve them without the corn, but I do recommend having either a yogurt or sour cream topping.
Zucchini and Potato Pancakes, Makes 6-8 medium pancakes (serves 2-3 people)
Pancake Ingredients and directions
- One cup finely shredded zucchini
- One cup finely shredded potato
- 1/2 cup diced red onion
- One egg, beaten
- 3 TB cornmeal
- 3 TB flour
- 1 tsp garlic salt
- pepper, to taste
- Oil and butter (butter optional)
Mix all of the ingredients thoroughly. In a large saucepan, heat oil and butter over medium-high heat. Using an ice cream scoop, drop batter into the hot oil. Press down with a spatula to make a circle (about 1/4 inch thick). Fry until each side is golden brown.
To Make the Yogurt Sauce: You can substitute sour cream for the yogurt.
Simply mix a few dollops of unflavored yogurt (or sour cream) with 2 TB of chopped chives.
Southwestern Corn (optional)
- One ear of corn
- 2 TB diced red onion
- 1 tsp chili powder
- 1 tsp garlic salt
- pepper, to taste
- 1 tsp butter
Boil the corn for about 4-5 minutes. Run under cold water, then remove corn from ear. Heat butter in saucepan. Combine corn, onion, chili powder, garlic salt, and pepper. Cook until onion begins to soften and corn kernels brown slightly.
Serve zucchini and potato pancakes topped with southwestern corn and a dollop of the yogurt-chive sauce.
