Zucchini-Potato Pancakes With Spicy Yogurt Aioli |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve.
2. 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.
3. 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.
4. 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.
5. Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.
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