GF Potato Zucchini Pancakes

Potato Zucchini Pancakes

Potato Zucchini Pancakes

My friend made Alice Waters’ Potato Zucchini Pancakes the other day. I followed the same recipe exception of switching eggs to flax seeds, and flour to GF flour mix. Voilà! Equally yummy savory pancakes were made. Easy.

  • 2 cups peeled and grated potatoes
  • 2 cups of grated zucchini
  • ¼ cup onion, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of ground flax seeds
  • ½ teaspoon baking powder
  • ⅓ cup GF flour mix
  • 1 teaspoon of salt
  • Oil for the pan
  1. Mix zucchini, potatoes and ½ teaspoon salt. Place in a colander for about 10 minutes. Squeeze out extra water.
  2. In the meantime cook onions with some oil in a pan until translucent. Add the garlic and cook for one more minute. Set aside.
  3. Add olive oil, ground flax seeds, flour, baking powder and ½ teaspoon salt into zucchini and onion mixture in a big bowl. Stir until well combined.
  4. Heat some oil in a bigger pan (medium-high heat) and drop the batter in portions. I use a ¼ cup to measure out the pancakes. Flatten the pancakes with a fork.
  5. Fry until crispy on both sides, flipping them when edges turn brown. I cooked 5 minutes each side.

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