zucchini bacon and potato pancakes
(5 ratings)
Growing up as part of a German family in southeastern Wisconsin, potato pancakes were a staple on our dinner table, especially during a Friday night fish fry. I've adapted my mom's recipe to include fresh from-the-garden zucchini and my favorite add-in, bacon! These are the perfect side with fish, some farm fresh eggs, or even as a stand-alone dish!
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(5 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Pan Fry
Ingredients For zucchini bacon and potato pancakes
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2 mdzucchini, grated
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10 ozpotatoes, peeled and grated
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1/2 tspKosher salt
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2 - 3 slicebacon, diced
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1 smonion, diced
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1 clovegarlic, minced
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1 lgegg
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2 Tbspall-purpose flour
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1/2 tspbaking powder
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1/2 tspblack pepper
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1/4 tsppaprika
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1 Tbspbutter, unsalted
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1/4 cPanko bread crumbs
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1/8 cParmesan cheese, freshly grated
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sour cream or creme fraiche, for serving
How To Make zucchini bacon and potato pancakes
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1Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
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2While waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes until some of the bacon has rendered and there is approximately 1-2 Tbsp of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon. Place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
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3Whisk together the egg, flour, baking powder, pepper, and paprika in a medium-sized bowl.
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4Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture. Stir to combine.
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5Fold in the Parmesan cheese until everything is well combined. Preheat the oven to 200 degrees F.
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6Place the sauté pan used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tbsp of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tbsp) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes.
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7Place on an oven-safe plate. Keep the cooked pancakes warm in the preheated oven until ready to serve.
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8If desired, top with sour cream or crème fraiche before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Zucchini Bacon and Potato Pancakes:
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