These versatile potato-vegetable pancakes can be served as a side dish, a vegetarian main course or a variation on latkes. For best results, squeeze as much of the moisture out of the vegetables as possible and get your pan thoroughly hot before cooking.
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2 medium russet potatoes, peeled
1 medium carrot, peeled
1/2 medium yellow onion
1 medium zucchini
1 large egg
2 tablespoons cornmeal or all-purpose flour
Freshly ground pepper
2 tablespoons grapeseed oil
How to Make It
Preheat the oven to 250° and line a baking sheet with paper towels. Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes, carrot, onion and zucchini in batches. Add each batch to the strainer. Discard any liquid in the bowl and transfer the shredded vegetables to a clean kitchen towel; squeeze out as much liquid as possible.
Add the shredded vegetables to the bowl and add the egg and cornmeal or flour. Stir in 2 teaspoons of salt and 1 teaspoon of pepper.
Heat a large skillet, preferably cast iron, until very hot. Add 1 tablespoon of the oil and heat until it shimmers. Scoop four 1/2 cup mounds of the vegetable mixture into the pan and use the bottom of the measuring cup to flatten. Cook the cakes over moderately high heat until golden brown on the bottom, about 4 minutes. Turn the cakes, reduce the heat to medium and cook until golden brown and cooked through, about 4 minutes longer.
Transfer the cakes to the prepared baking sheet to drain and keep warm in the oven. Cook the remaining cakes in the remaining 1 tablespoon of oil. Season cakes with salt and pepper and serve immediately.
For breakfast, top the cakes with poached eggs, fresh salsa and sliced avocado. For an appetizer, use a 1/4-cup measure to make smaller cakes. Top with smoked salmon, Greek yogurt mixed with prepared horseradish to taste and chopped fresh chives. One serving: 185 cal, 9 gm fat, 1 gm sat fat, 24 gm carb, 4 gm fiber, 5 gm protein.
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