Zucchini Carrot Potato Pancakes

Growing up potato pancakes were one of my favorite things to eat for dinner, perhaps it was because we always ate them with steak. Can you imagine a time when that was my favorite food? Long long before I became vegetarian. So while my eating tendancies have changed, my love of potato pancakes has not.

Traditionally, and by that I mean in my parents house, we always cut just a little carrot into the pancakes. I don’t know if this was for taste or just to sneak some non potato vegetables into our very picky diets, but it’s a trick that I have never strayed from. These days I think it adds a nice little pop of flavor as well as giving the pancakes a playful color.

This weeks CSA box came with some zucchini and absolutely beautiful Canela potatoes. Canela potatoes are very similar to russets, but about a third of the of the size of those giants you find in the super market. It was going to be a hectic week so I decided to make a huge batch of these to reheat throughout the week when I was too exhausted to cook.

Zuccinni Carrot Potato Pancakes
2 medium Zucchini
5 small Carrots
6 Canela Potatoes (~2 Russets)
1 medium Onion
2 eggs
1/3 cup flour
1 tsp salt
pinch pepper
1/4 cup flavorless oil (I prefer grapeseed, canola always smells fishy to me)

I like to leave the skins on my potatoes, but make sure to give them a good scrubbing if you’re going to do this. Same goes for the carrots and zucchini, I do not peel, only trimming the ends off before grating. Using a box grater, grate the zucchini, carrots, and the onion into a large bowl. Grate the Potatoes onto a kitchen towel and wring or pat dry before adding to the bowl. Whisk the eggs together in a separate bowl, and stir in the salt and pepper. Pour the eggs into the bowl with the grated veggies and mix together. I find it’s easiest to do this with my hands, but it does make quite the mess. Once the eggs are mixed in, add the flour and mix again. This is the part that’s always a little up in the air, depending how moist your veggies are, you may need to add a little more flour, but rarely more 2/3 a cup total. You’re looking to have a very thin egg and flour “paste” on the veggies.

To cook, heat oil in a large skillet, I prefer cast iron above and beyond anything else for this kind of cooking, but whatever you have will do. Once the oil is hot, create you pancakes. Again, I like to make a mess and do this with my hands so I can squeeze out the extra “juice”, but each pancake should be about 1/2 cup. Once you pancakes are in the skillet, flatten them with a spatula and turn the heat down to low. Rotate the pancakes occasionally to ensure they cook evenly. Once the bottoms have browned to you liking, give them a flip and continue cooking for another 10 minutes.

If your making them in batches they stay crisp if you keep them in a low heat oven on a plate, and make a wonderful snack for days to come. I enjoy eating mine with apricot apple sauce, or plain yogurt with a little freshly chopped dill.


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