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Zucchini Potato Pancakes Recipe

Zucchini Potato Pancakes Recipe
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Cooking Time : 1 minutes
Serving : 6
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Prepare the ingredients before making Zucchini Potato Pancakes in your home. Then, follow these steps below to serve Zucchini Potato Pancakes for your family or friends.

Ingredients: Zucchini Potato Pancakes

  • 1 Medium Sweet Potato
  • 2 cup Zucchini, Shredded
  • 1/4 cup Carrot, Shredded
  • 1 small Sweet Onion, Diced
  • 2 cup Whole Wheat Flour
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • Basil
  • Oregano
  • Olive or Coconut Oil, for cooking

How to Make Zucchini Potato Pancakes

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Zucchini Potato Pancakes in your home by yourself.

    Step 1
  • Steam or Bake sweet potato until soft enough to smash. Baking takes about an hour. I steam mine in my rice cooker and it takes 30 min. I usually try to remember to do this ahead of time. (About an hour or so before our normal dinner time)
  • Step 2
  • Shred zucchini and carrot. I use my food processor for this step. Then spread out on a cloth or paper towels and firmly press another cloth on top to soak up the excess water from the zucchini. This is important, otherwise you will need a lot more flour to get the right consistency and your end result will be pretty bland pancakes. If nothing else, it saves you flour.
  • Step 3
  • Chop up the onion. Combine zucchini, carrot, sweet potato and onion in large mixing bowl. Stir until potato is smashed and mixed in well with other ingredients. Depending on the size of your potato and moisture from the zucchini, you may need a little more or a little less flour. I start by adding a cup then increase 1/4 cup at a time. You want the consistency to be similar to breakfast pancakes but you don't want it dripping or running when you scoop it up. It needs to be kind of sticky. If it feels to wet, add more flour. If your short on flour, just spread the mix thinner while cooking for more of a fritter feel.
  • Step 4
  • Next, mix in the salt and herbs to taste. Mix thoroughly. Add any herbs you like personally.
  • Step 5
  • Now you just cook em up. I have always cooked them on (and prefer to use) my iron skillet. You can use either oil, I like both but coconut oil is my favorite. You will need to re-oil every other batch. I just scoop it in my fingers and spread on skillet. How big you want them is personal preference but I always make them about the size of a small pancake (see picture). Not to thin (unless your making fritters) but not thick either. Brown on one side then flip and brown. Should be crispy on the outside and soft on the inside.
  • Step 6
  • Can sprinkle a little more salt and some parsley on top if you want. Serve with ketchup or honey mustard (homemade or store bought). And served along side is some non gmo corn on the cob, baked beans and/or anything else you like.
  • Step 7
  • The size of your batch varies depending in size of potato and zucchini. Also depends on how big you make your pancakes. The batch I just made (my size) was 14. One serving for us is usually 3 or 4 pancakes. Our 4 yr old typically can only eat two with her sides.
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