Hey there, my fantastic readers! I’m brimming with joy as I share this marvelous recipe with you today from “Life with Jeviko”. Envision sinking your teeth into a crunchy, golden exterior that gives way to a velvety, delicate inside. We’re making our very own Zucchini Cheddar Potato Pancakes today, a meal that is sure to bring a smile to your face.
Imagine a tantalizing symphony of textures in each mouthful: the crispy outer layer gives way to a melt-in-your-mouth inner filling, all balanced perfectly with a hint of salt. An ideal healthier option compared to the usual greasy fare – we’re going to pan sear these, not deep fry them. Also, we’ve included a secret ingredient – nourishing zucchini!
As far as adaptability is concerned, these pancakes are the Swiss army knife of meals. Searching for a mouth-watering side dish? You’ve found it. Need a unique spin on breakfast? Consider it done. Or maybe you’re in the mood for a heartwarming nibble? You’re covered.
Now, without further ado, let’s delve into the nitty-gritty of how to whip up these pancakes in your own kitchen.
Ingredients:
- 2 medium-sized zucchinis, shredded (about 13 oz)
- 2 small/medium Yukon gold potatoes, scrubbed, peeled, and shredded (about 12 oz)
- 1/2 of a medium yellow onion, shredded
- 3 large eggs, whisked
- 1/2 cup whole wheat breadcrumbs, seasoned
- 1/3 cup white whole wheat flour (all-purpose flour is fine as well)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (add a touch more if you prefer)
- 1/2 teaspoon black pepper, ground
- 1 teaspoon baking soda
- 1/2 cup sharp cheddar cheese, freshly grated
- 1-2 tablespoons olive oil, for frying
- Nonfat Greek Yogurt, plain, for garnish
- Fresh chives, finely chopped, for garnish
Instructions:
- Kick off by warming your oven to 200°F. This is crucial to keep your pancakes warm while you fry in batches. Now, lay out your shredded zucchini, potatoes, and onion onto a clean dish towel. Press and squeeze out all the moisture you can, replacing the towel if required. This step is crucial for achieving the delectable crunch we desire.
- Move your squeezed vegetables into a sizable mixing bowl. Introduce the eggs, breadcrumbs, flour, garlic powder, salt, pepper, and baking soda. Thoroughly blend until you can no longer distinguish separate ingredients. If need be, don’t hesitate to get your hands dirty. Follow this by gently stirring in the grated cheddar.
- Get your reliable non-stick frying pan and heat a tablespoon of olive oil over medium flame. Using a quarter-cup measure, dollop your mixture onto the pan, gently pressing it down into an even layer using a spatula or the base of a glass.
- Allow the pancakes to sear undisturbed for 3-4 minutes until they attain a beautiful golden color. Flip them and repeat until the second side is just as golden. Keep a watchful eye on your flame to ensure a crispy exterior and fully cooked interior.
- Perform the same steps with the remaining mixture, placing the cooked pancakes in the oven to stay warm. Dispose of any liquid that accumulates at the bottom of the bowl.
- Serve your pancakes hot off the stove, topped with a spoonful of cool Greek yogurt and a sprinkle of fresh chives.
Note:
- Ensure accurate measures of shredded zucchini and potato to retain the structure of your pancakes.
- If you’re avoiding gluten, replace the wheat flour with oat flour and use gluten-free breadcrumbs.
- These scrumptious pancakes can be refrigerated for three days or frozen for three months, separated by parchment paper.
- When you’re set to serve them again, a dash of olive oil in the pan will revive the crispiness and prevent the pancakes from sticking.
