Post by marlaoh on Mar 25, 2004 7:35:48 GMT -6
Potato and Zucchini Pancakes With Smoked Salmon
2 large russet potatoes, peeled and grated
1 zucchini, grated or cut julienne
½ onion, grated
½ tsp. salt
¼ tsp. black pepper
1 large egg
2 T. flour
¼ cup canola oil
*Optional toppings:
¼ lb. smoked salmon
4 oz. sour cream
4 oz. goat cheese
chopped fresh chives or chopped red onion
lemon wedges or slices
Method:
In a bowl, grate the potatoes, zucchini, and onion. Place in clean kitchen towel and squeeze out excess water. Return vegetables to bowl, stir in salt, pepper, egg, and flour until well combined.
In a large skillet (non-stick works great), heat oil. Form the mixture into 8 pancakes, cooking 3-4 at a time, flattening with spatula. Fry in oil for 4-5 minutes per side, until crisp and golden. Transfer cooked pancakes to paper towel lined platter while frying remaining mixture.
Makes about 8 pancakes.
2 large russet potatoes, peeled and grated
1 zucchini, grated or cut julienne
½ onion, grated
½ tsp. salt
¼ tsp. black pepper
1 large egg
2 T. flour
¼ cup canola oil
*Optional toppings:
¼ lb. smoked salmon
4 oz. sour cream
4 oz. goat cheese
chopped fresh chives or chopped red onion
lemon wedges or slices
Method:
In a bowl, grate the potatoes, zucchini, and onion. Place in clean kitchen towel and squeeze out excess water. Return vegetables to bowl, stir in salt, pepper, egg, and flour until well combined.
In a large skillet (non-stick works great), heat oil. Form the mixture into 8 pancakes, cooking 3-4 at a time, flattening with spatula. Fry in oil for 4-5 minutes per side, until crisp and golden. Transfer cooked pancakes to paper towel lined platter while frying remaining mixture.
Makes about 8 pancakes.