- Cooking Time: 4 minutes per batch
- Servings: 4 - 6
- Preparation Time:
BackstoryJoy the Baker does it again! Yes, this is another fantastic recipe from her newly published cookbook titled Joy the Baker Cookbook with 100 Simple and Comforting Recipes.
- 4 TB olive oil
- 1/4 cup finely diced onion (Joy says yellow...I used what I had)
- 1 garlic clove, minced
- 2 cups grated zucchini (about 2 zucchinis, give or take)
- 2 cups peeled and grated potatoes (4 small? 2 large)
- 1 tsp salt
- 2 large eggs
- 1/3 cup all purpose flour
- 1/2 tsp baking powder
- Sour cream for dipping
- Paprika and / or cumin for garnishing
- In a medium sized skillet, heat 2 TB of olive oil over medium heat. Saute the onion until it's translucent. Add the garlic and continue to saute for an additional minute. Place in a small bowl and set aside.
- Combine the zucchini and potatoes along with 1/2 tsp of salt. Place in a strainer, over a medium bowl and allow to sit for 10 minutes. Press down with a clean cloth or paper towels, squeezing out the excess water.
- Clean out the bowl (so you don't have too many dishes to do tonight) and whisk the eggs. Whisk in the flour, baking powder and remaining 1/2 tsp salt. Stir in the sauteed onions and garlic along with the strained zucchini and potatoes.
- Heat the oven to 200' F to keep the pancakes warm as you make them in batches.
- In the same skillet (yep...still keeping the dirty dishes down to a minimum), wiped clean, heat the remaining 2 TB of olive oil over medium heat. Drop in pancake batter in by rounded tablespoon. Gently flatten (shape) with a fork. Cook for 2 minutes per side, until golden brown.
- Place cooked pancakes on a plate of sheet in the oven to keep warm while you finish with the rest of the batter. I used a 10" skillet and fit 5 - 6 pancakes per batch.
- Serve with sour cream and a dusting of paprika and / or cumin.