Potato Zucchini Pancakes

Makes 12-14 pancakes

Assigned Tags / Keywords:

eggs,

main dish,

pancake,

party,

potato,

snack,

vegetables,

vegetarian,

zucchini

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1 medium	onion, quartered
2 large	eggs
1 large	baking potato, about 1/2 pound,peeled and cut into chunks
2 small	zucchini, cut into chunks
½ tsp	salt
1 pinch(es)	freshly ground pepper
2 tbsp	flour
	vegetable oil for frying

Method

In a food processer fitted with a metal blade, combine the onion and eggs and puree until smooth and fluffy. Add the potato and zucchini and, using off-on pulses, process the mixture until finely chopped and still retaining some texture. Add the salt and flour and briefly process to combine. Pour the batter into a bowl.

Preheat an oven to 150°C.

Line a baking sheet with a double layer of paper towels. Pour oil to a depth of 3/4 cm into a large non-stick frying pan over medium-high heat. When the oil is hot enough, working in batches, form pancakes by spooning tablespoons of batter into the pan; make sure the pancakes do not touch. Flatten the pancakes with a spatula; they should be about 7 cm in diameter. Fry until golden brown on the first side 3-4 minutes. Flip and fry on the second side 3-4 minutes longer.

Transfer the pancakes to the paper towel-lined baking sheet to drain and place in the oven until all are cooked. Arrange on a warmed platter and serve.

Preparation time:	ca. 25 min
Grade of difficulty:	easy
Calories per portion:	n/a
Released:	12/01/09
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