1 medium-large baking potato
1/2 medium zucchini
1 small yellow onion
1/4 cup of dry biscuit/pancake mix
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
extra virgin olive oil
condiments for serving
-wash and peel the potato
-using a box grater or grater attachment on a food processor, shred the potato, onion, and zucchini
-transfer shreddings into a large mixing bowl
-add beaten egg, biscuit mix, garlic powder, salt and pepper, mix until combined
-place 1/2 tbs. of olive oil and 1/2 tbs. canola or vegetable oil in a large skillet, warm over medium heat
-when oil is hot, pour 1/4 cup of the pancake into the skillet
-create 1/4" thick pancakes, pressing the mixture flat to the desired thickness
-when latke becomes brown, flip and brown the other side (about 10 minutes total)
-let cool, serve with desired condiments, and enjoy!
makes approximately 8 pancakes (serves 4 people as a side dish)
A quick, simple version of this world-wide favorite! Made them for the Shellhorns- and had rave reviews!
TIPS and ADAPTATIONS:
-Try the latkes with a side of applesauce to dip them in! They also would be great with jam, sour cream, or ketchup.
-You can certainly leave out the zucchini or onion, or shred in other veggies and foods such as carrots, sweet potatoes, squash, green onions, garlic, and/or cheese.
-Double the recipe to make it for a larger crowd.
-You can use all purpose flour instead of the biscuit mix if you'd like.
-Leftovers? Reheat and serve with a fried egg on top for breakfast!
-Make ahead, refrigerate or freeze, and warm again in the oven or on the stove top.
-Make them spicy by adding some red pepper flakes or diced jalapenos.
-potato pancake: also known as a latke
-Mixing the oils allows you to shallow fry the pancakes without worrying about the oil burning (Olive oil has a lower smoke point than the lighter oils. By mixing them, you bring up the olive oil's temperature).