Zucchini and Potato Pancakes
Serves: 4-6
Preparation time: 45 min.
A spicy yoghurt-mustard sauce is the lift to what is otherwise a rather bland vegetable combination. Coarsely grating the potatoes and zucchini, gives the pancakes the extra crunchiness. The "Frittelle alle Patate e Zucchine" can be served hot or at room temperature. A broccoli and roasted mushrooms salad makes this a great vegetarian meal.
Ingredients
Zucchini Potato Pancakes
- 250 gr (1/2 lbs) zucchini, ends trimmed
- 375 gr (3/4 lbs) red skinned potatoes, peeled
- 4 tbsp finely chopped onion
- 4 tbsp dry bread crumbs
- 4 tbsp Parmesan cheese, freshly grated
- 3 large eggs
- salt and freshly ground pepper
- a pinch of cayenne pepper
- vegetable oil for frying the pancakes
Yoghurt-Mustard Sauce
- 1 garlic clove, finely minced
- 250 ml (1cup) Crème Fraîche or sour cream
- 1 tsp Dijon mustard
- pinch of cayenne pepper and paprika
- salt and freshly ground pepper to taste
Preparation:
Yoghurt-Mustard Sauce: Mix all ingredients in a small bowl and stir. Refrigerate until ready to use.
Zucchini and Potato Pancakes: Using the coarse side of the grater, coarsely shred zucchini and potatoes to measure about 2 cups each. Place shredded potatoes in water to avoid oxidation, while shredding zucchini.
Drain potatoes from water and add to zucchini. Squeeze vegetables with your hands removing as much moisture as you can. This will prevent pancakes to break up when fried.
Set potatoes and zucchini on paper towels and pat it dry again.
In a bowl combine zucchini, potatoes, onions, bread crumbs, Parmesan, basil, salt, pepper and the pinch of cayenne. Beat the eggs lightly and add it to the vegetable mixing well to combine. Set aside.
Preheat the oven 180°C (350°F).
Heat 2 tablespoon oil in a saucepan over medium high until almost smoking.
Add vegetable mix measuring about 2 tablespoon per pancake to the saucepan. Do not make pancakes too thin or crowd them too much in saucepan, they will break apart and be difficult to turn. Fry only as many as your skillet will hold for about 2-3 minutes on each side, adding more oil as necessary. Transfer ready pancakes to a baking sheet and keep them warm in oven until ready to serve.
It is important to blend the vegetable mix well right before adding it to the skillet. Otherwise the pancakes will fall apart.
Serve, accompanied with the yoghurt-mustard sauce and a salad.