Crispy Potato, Zucchini & Dill Pancakes
Add these to your next breakfast spread and watch them disappear as quickly as you set them down. Gorgeously golden, fried to perfection, and addictively delicious. Plus, that fresh dill really pops.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
15
Serves: 2
Ingredients
- 1 whole1 whole1 whole Extra Virgin Olive Oil, For Frying
- 1 whole1 whole1 whole Yellow Potatoes, Large. Peeled & shredded on the larger side
- 0.5 whole0.5 whole0.5 whole Zucchini, Large. Peeled if desired & shredded on the larger side
- .5 whole.5 whole.5 whole Yellow Onion, shredded on the finer side
- 1 whole1 whole1 whole Egg, Large. Free-Range & Organic
- 2 cloves2 cloves2 cloves Garlic, crushed & minced / pressed
- 2 Tbsp2 Tbsp2 Tbsp All Purpose Flour
- 1 Tbsp1 Tbsp1 Tbsp Breadcrumbs, Italian. See Notes.
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded + more for garnish
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Dill, Fresh, chopped + garnish
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More to Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 1 whole1 whole1 whole Red Pepper Flakes, To Taste
- 1 whole1 whole1 whole Chili Infused Olive Oil, Garnish
- 1 whole1 whole1 whole Sour Cream, Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- After shredding the zucchini & potato, you'll want to add the shreds separately to cheese cloth / a kitchen towel and press as much liquid from them as you can. Once you've squeezed them of their liquid, add the shreds to a medium sized mixing bowl along with everything else and work together until thoroughly combined.
- Add enough EVOO to a skillet (I used an 8" non-stick) that your patties will be able to fry without submerging and set the heat to right about medium. DISCLAIMER - I don't have a thermometer. After googling, you'll want it anywhere between 350 F - 375 F and make sure it's properly heated before beginning to fry.
- Using a 1/4 C measure, scoop the mixture into the skillet and use the opposite side of the measuring cup to flatter the patties out as evenly as you can. You'll likely have to fry in two batches. Let your patties fry up for 2 - 3 minutes until gorgeously golden, flip, and continue for another 2 - 3 minutes until golden and crisp on both sides. Transfer your cooked patties to a paper towel lined plate and hit them with a pinch of salt. Continue with your remaining patties until they're all cooked.
- Serve your patties with a dollop of sour cream, some chili oil, finely shredded grana padano, and fresh dill. ENJOY!
Notes
- I added the breadcrumbs but I'm not entirely sure that they were necessary in the end. I included it in the recipe because the patties were delicious, but I don't think it's really a necessity.
- When I tested this recipe, I only made enough for 5 patties so I wasn't wasting anything. Ideally, you'd want to double this if you're serving 3 or 4 people for breakfast.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Nut Free Pescetarian Shellfish Free Side Dishes Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 403 |
| Fat: | 26 g |
| Carbohydrates: | 31 g |
| Protein: | 17 g |
| Cholesterol: | 42 g |
| Sodium: | 669 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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