One Step Potato-Zucchini Pancakes

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One Step Potato-Zucchini Pancakes

 

1 onion, quartered

2 eggs

1 Baking Potato about 1/2 lb, peeled and cut into chunks(rinse after cutting

up to remove excess starch)

2 small Zucchini, cut into chunks

1/2 t. salt

2 T. All Purpose Unbleached Flour

Canola or Peanut oil for Frying

 

In a food processor fitted with the metal blade, combine the onions, eggs,

and puree until smooth and fluffy. Add the potato and zucchini and, using

off-on pulses, process the mixture until finely chopped but still retaining

some texture, Add salt and flour and briefly process to combine. Do not

over process. Pour the batter into a bowl.

 

Preheat an over to 300 F degrees. Line a baking sheet with a double layer

of paper towels. Pour oil to a depth of 1/2 inch into a large frying pan

over medium-high heat. Spoon 1 tablespoon of the patter into the pan to

test the oil. The batter should hold together and begin to brown. When

the oil is hot enough, working in batches, form pancakes by spooning

tablespoons of batter into the frying pan. Make sure the pancakes do not

touch. Flatten the pancakes with a spatula to about 3 inches in diameter.

Use the spatula to round and smooth the edges, if necessary. Fry until

golden brown on the first side, 3-4 minutes. Flip and fry on the second

side until golden brown 3-4 minutes longer.

 

Transfer the pancakes to the paper towel-lined baking sheet to drain oil and

place in the oven until all are cooked. Arrange on a warmed platter and

serve immediately with applesauce on the side.