Zucchini Potato Pancakes

My family on my side is part Polish, potato pancakes were made almost weekly! This variation is so delicious! Made from that Zucchini from your summer harvest you don’t know what to do with anymore. I promise you will not get tired of these!

Wash and remove the ends of the zucchini this recipe uses one small to medium-sized zucchini, I use the smaller ones as they have less seeds.

Either grate the zucchini in a Food Processor as large as you can in strings or put it through this Spiralizer I use:  Veggetti Pro Table-Top Spiralizer, to quickly spiral slice vegetables .

Peel one large Russet or Sweet potato (or both) and spiralize or grate it.

Place the veggies in a colander and use a small handful of sea salt or regular salt and salt it all. Place a  bowl under the colander and one heavy one on top to help press out water from the veggies. Leave it in the refrigerator or counter for a half hour. When you see the water in the bottom bowl drain it wash off the salt from your veggies and give them a spin in a veggie salad spinner or place them between paper towels and press out the excess water. You want them to be fairly dry.

Whisk together – One cup of gluten-free flour, King Arthur Gluten Free Flour one egg, 1/2 tsp salt and pepper,

Coat the veggies thoroughly and prepare the frying pan.

I use Sunflower oil. You can use vegetable oil or olive oil.  Sunflower oil burns cleaner and hotter. I coat the bottom of a large fry pan and heat to medium-high,

Take a paper bag and cut it open, fold it flat on your counter near the pan- but be careful it does not touch your burner in any way. You can use paper towels on a  baking pan as well.

Test a small dollop of the mixture in the hot oil. The oil should sizzle slightly but not be bubbly boiling. When you think the oil is a good temperature to evenly brown then go ahead and place larger spoonfuls and press flat with a spatula. Let pancakes cook until one side browns then flip and brown the other. Remove them and place on the brown bag to drain off excess oil. Lightly salt to taste.

Grate some onion into some dairy-free sour cream and chop some chives serve with sour cream topped with chives or just eat them before they hit the plate like I do!  Don’t let anyone know you make them either until you have your fill!

These are best eaten right away – not that any will remain. I think I’ll make some right now!