Zucchini Potato Pancakes With Spicy Yogurt Aioli Recipes

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ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

This recipe was posted in our local newspaper, and my husband and I thought it sounded good. The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though--trust me!

Provided by Ernies Bert

Categories     Potato

Time 45m

Yield 6 pancakes, 4-6 serving(s)

Number Of Ingredients 9

1 large zucchini, about 1/2 pound, ends trimmed
1/2-1 teaspoon kosher salt
1 large russet potato, about 1/2 pound, peeled
1/3 cup diced onion
1 large egg
1/4 cup all-purpose flour
fresh ground pepper
2 -4 tablespoons sunflower oil or 2 -4 tablespoons olive oil
sour cream, for serving

Steps:

  • Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
  • Shred the potato into a bowl using the large holes of a box grater.
  • In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
  • Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
  • Serve at once with a dollop of sour cream.

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE



Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
  • Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
  • Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
  • Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
  • For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

ZUCCHINI, CARROT AND POTATO PANCAKES



Zucchini, Carrot and Potato Pancakes image

Provided by Food Network

Categories     side-dish

Time 32m

Number Of Ingredients 11

1 large zucchini
2 large russet potatoes, (10 to 11 ounces each)
2 carrots
1 medium onion, minced
2 cloves garlic, minced
2 eggs
4 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 teaspoons cumin
Salt and pepper
Canola oil, for frying

Steps:

  • With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
  • Mix all ingredients together.

CRISPY ZUCCHINI AND POTATO PANCAKES



Crispy Zucchini and Potato Pancakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 48m

Yield 32 pancakes

Number Of Ingredients 13

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
  • Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
  • In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
  • In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
  • Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

Nutrition Facts : Calories 137 calorie, Fat 12 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 163 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 3 grams, Sugar 1 grams

ZUCCHINI PANCAKES WITH YOGURT DILL SAUCE



Zucchini Pancakes With Yogurt Dill Sauce image

A fancy and fun way to dress up zucchini! You could leave out the salmon and make it vegetarian. Good either way!

Provided by Sharon123

Categories     < 60 Mins

Time 32m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup plain yogurt
1/4 cup finely chopped fresh dill
salt and pepper
1 lemon, juice of
2 medium zucchini, ends trimmed
2 large idaho potatoes, scrubbed but not peeled
1 small red onion, thinly sliced and cut into julienned strips
2 tablespoons olive oil
salt and pepper
2 tablespoons vegetable oil (for cooking)
2 cups baby greens
12 ounces norwegian smoked salmon (2 slices per serving) or 12 ounces gravlax (2 slices per serving)
1/2 cup chopped chives (to garnish)
very thin lemon slice (to garnish)
fresh ground black pepper

Steps:

  • To make sauce: In a ceramic or plastic bowl, combine all ingredients, cover, and chill.
  • (If you are making sauce in advance, add lemon juice just before serving, or yogurt will separate).
  • To make the pancakes: Grate zucchini and potatoes on the large hole side of a hand held box grater or in a food processor fitted with shredding disk.
  • Put the grated vegs in a bowl and add onion, olive oil, salt and pepper.
  • Preheat oven to 300*.
  • In a 7 1/2" nonstick omelet pan, heat 1 teaspoons of the veg. oil together with 1/4 teaspoons of melted butter over med. high heat until hot.
  • Pour 3/4 cup of the grated vegs. and spread mixture to the edges of pan, pressing down firmly with a rubber spatula to form a pancake about 1/4" thick.
  • Cook about 3 mins., until edges begin to brown.
  • Gently lift pancake with the spatula to check underside. If deep golden brown in color turn or flip the pancake and cook 3 to 4 minutes more, until golden.
  • Remove pancake to paper towel to drain, then transfer to a baking sheet.
  • Place in oven to keep warm.
  • Make more pancakes in same manner (add 1 teaspoons of oil and a bit of butter for each one).
  • To serve, put a generous 1/4 cup of greens on 6 salad plates.
  • Spread each pancake with 2 tbls. yogurt dill sauce, then put pancake on greens.
  • Arrange 2 slices of salmon on top.
  • Garnish with chives, lemon slices, pepper.
  • Serve remaining sauce on the side.

ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

Use up your extra zucchini by putting a fresh twist on traditional potato pancakes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 10

1 1/4 cups shredded zucchini (about 1 medium)
3 medium potatoes, peeled, shredded (3 cups)
1 large onion, finely chopped (1 cup)
1/3 to 1/2 cup all-purpose flour
1 egg
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for frying
Sour cream, if desired
Chopped fresh chives, if desired

Steps:

  • Squeeze zucchini with paper towels to remove excess moisture. In large bowl, stir together zucchini, potatoes, onion, flour, egg, salt and pepper until well blended.
  • In 12-inch skillet, heat 1/4 inch oil over medium-high heat. For each pancake, drop heaping tablespoon of batter into hot oil; flatten slightly. Cook about 2 minutes or until golden brown and edges are bubbly. Turn and cook other side until golden brown. Drain on paper towels. Serve pancakes warm. Garnish with sour cream and chives.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg

ZUCCHINI-POTATO PANCAKES WITH SPICY YOGURT AIOLI



Zucchini-Potato Pancakes With Spicy Yogurt Aioli image

Ready, Set, Cook! Special Edition Contest Entry. A scrumptious small plate to start, or a worthy side dish to accompany barbecue. Yum! Can easily be made gluten-free. Adjust the red pepper flakes depending on how much spicy you can stand.

Provided by B-Walk

Categories     Potato

Time 35m

Yield 1 pancake with aioli, 6-8 serving(s)

Number Of Ingredients 16

2 cups Simply Potatoes® Shredded Hash Browns
1 cup white onion, diced
1 cup zucchini, shredded and drained
1/2 cup cilantro, finely chopped
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon cumin
1 egg, beaten
2 tablespoons all-purpose flour (use GF baking mix for gluten-free)
olive oil, for pan-frying
1 (6 ounce) container Greek yogurt, plain
1 tablespoon lemon juice
1/4 cup sun-dried tomato packed in oil (press between paper towels to remove some oil)
1 garlic clove
1 teaspoon red pepper flakes
salt

Steps:

  • Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve.
  • Mix all pancake ingredients in bowl, and let settle for 5-10 minutes. Heat skillet to medium heat with oil for pan-frying. Preheat oven to low or hold, to keep pancakes warm as you fry one at a time.
  • Use a tablespoon and a spatula to form 4" pancakes, approximately 2-3 tablespoons of batter in skillet. Use spatula to flatten to uniform thickness.
  • Fry on one side until batter is cooked through to other side, then carefully flip. Your pancakes will be golden and crisp on the outside; keep warm in oven until ready to serve.
  • Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.

Nutrition Facts : Calories 49.8, Fat 1.7, SaturatedFat 0.4, Cholesterol 31, Sodium 319, Carbohydrate 7.1, Fiber 1.3, Sugar 1.8, Protein 2.3

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