Zucchini Potato Pancakes
What to do with all of this zucchini?
Because I have spent the last month working on zucchini bread I’ve had a large supply of “leftover” shredded zucchini. Not wanting any to go to waste I have been trying to think of other ways to use up this abundant vegetable.
A few weeks ago I was talking with my mom about zucchini bread and I suddenly had an inspiration. What about turning some of the leftover zucchini into Potato Pancakes? I come from a very Polish family and while growing up we ate a lot of yummy dishes like pierogi, cabbage rolls, kielbasa and potato pancakes.
This seemed like the perfect way to use up my zucchini leftovers. These are easy to make and the perfect side dish or appetizer. If you are not a fan of rosemary or red pepper flakes, try adding thyme or basil to give these a bright flavor.
INGREDIENTS
Start to Finish: 30 minutes
Makes: 8 to 12 pancakes
2 medium zucchinis, grated (around 2 cups)
2 medium red potatoes, grated (around 1½ cups)
1 medium onion, grated
3 garlic cloves, minced
¼ cup gluten-free flour
1 egg, lightly beaten
1 tbsp fresh rosemary, minced, optional
2 tsp salt
1 tsp pepper
pinch or red pepper flakes, optional
2 to 4 tbsp olive oil
INSTRUCTIONS
Using a cheese cloth or sieve drain zucchini, squeezing to remove excess liquid.
Place zucchini in a bowl and add potato, onion and garlic, mix well. Stir in the flour, egg, rosemary, salt, pepper and red pepper flakes and mix together.
Coat the bottom of a non-stick skillet with oil and using an ice cream scoop, add the batter to the pan. Press lightly to flatten. Cook over medium heat until golden brown, about 3-4 minutes on each side. Repeat with remaining batter.
Serve with your favorite aioli, dairy-free sour cream or applesauce.