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.
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 AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
MOM'S ZUCCHINI PANCAKES
I am 'Mom' and I have been making these for years. My whole family just loves them. Serve with a small dollop of sour cream. They go fast!
Provided by Suefood
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
- Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
Nutrition Facts : Calories 196.6 calories, Carbohydrate 11.8 g, Cholesterol 77.9 mg, Fat 14.3 g, Fiber 1 g, Protein 6 g, SaturatedFat 3.1 g, Sodium 375.7 mg, Sugar 1.1 g
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-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.
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.
CRISPY ZUCCHINI AND POTATO PANCAKES
These little bite-sized appetizers would be perfect for an outdoor dinner party.
Provided by Giada De Laurentiis
Categories appetizer,bread,vegetables
Time 48m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450ºF. 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.
POTATO PANCAKE WEDGES WITH ZUCCHINI AND SAGE
Rather than frying many batches of small latkes on the stove, you can prepare two large ones that are browned in the oven, then cut into wedges. Offer the [Three-Apple Applesauce](/recipes/food/views/5789) alongside.
Yield Serves 8
Number Of Ingredients 7
Steps:
- Position rack in top third of oven and preheat to 450°F. Coarsely grate onions, zucchini and then potatoes with hand grater or with medium shredding blade of food processor. Divide grated vegetable mixture between 2 kitchen towels; wrap tightly and squeeze out as much liquid as possible. Place vegetables in large bowl. Add sage and salt and toss to blend well.
- Heat half of oil with half of margarine in each of 2 large nonstick oven-proof skillets over medium-high heat. Add half of vegetable mixture to each skillet. Using spatula, press mixtures firmly to even thickness. Cook 4 minutes. Reduce heat to medium and cook until bottom is golden brown, sliding spatula under pancakes occasionally to prevent sticking, about 6 minutes longer.
- Place skillets in oven. Bake pancakes until top is firm, about 14 minutes. Remove from oven. If desired, preheat broiler and broil pancakes until top is golden, about 2 minutes. Loosen cakes with spatula. Turn each out onto baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 400°F. oven until crisp, about 10 minutes.) Cut pancakes into wedges and serve.
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 LATKES
I recently discovered this recipe on the web. Because of the miracle of the oil in the story of Chanukah, it's traditional to eat something oil-fried for the holiday. Latkes - potato pancakes - are the customary fried dish. This delicious version features zucchini in addition to the potatoes, and makes light, delicate pancakes. Perfect for the Festival of Lights, these are scrumptious as is, or with applesauce or sour cream. The 5-minute cooking time is per latkes. The servings indicated are for 32 large latkes or 72 cocktail size.
Provided by dojemi
Categories Potato
Time 35m
Yield 32 large
Number Of Ingredients 9
Steps:
- NOTE: For best latke consistency, half the raw potatoes are grated using the chopping blade of a food processor, half with its fine grating disc.
- Or use a hand box-grater, grating half the potatoes on the large-hole side, the remainder on the fine-hole.
- The latkes can be made cocktail size-they're great passed with drinks.
- In a food processor fitted with a fine grating disk, grate the zucchini.
- Squeeze out any extra liquid and place in a large bowl.
- Grate half the potatoes in the food processor with the grating disc, or on the finest side of a box-grater, and squeeze out any liquid.
- Quickly add the potatoes to the zucchini.
- Add the eggs and the flour until the mixture is no longer runny and stir to blend.
- In the processor fitted with a metal blade, pulse-chop the onion and remaining potato finely, or grate the potato only on the large-hole side of a box-grater and combine with the onions.
- Add to the zucchini-potato mixture.
- Add the dill and season to taste with the salt and pepper.
- Stir to blend well.
- In a large, heavy skillet, heat 1/8 to 1/4 inch of vegetable oil over medium heat.
- Stir the batter if it appears to have separated.
- When the oil is hot (a drop of the potato mixture added to it will sizzle immediately), spoon quarter-cups of the mixture, or tablespoons for cocktail lakes, into the oil.
- Do not crowd.
- Brown the pancakes on both sides, about 5 minutes total.
- They are ready to be turned over when the sides are turning brown.
- Drain them on brown paper or paper towels and keep warm while preparing additional batches.
- Serve immediately.
- 32 Large or 72 cocktail size.
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