Tuesday, August 17, 2010

RECIPE: Dairy- & Wheat-free Potato and Zucchini Pancakes

Photos (Lexi Van de Walle) Zucchini and Potato Pancakes

I'm just catching up on posting some recipes I made over the last two weeks and with photos, of course. I'm on vacation now in Southampton, or as some would say "staycation" and just saying goodbye to the last of a week long stretch of house guests and lots of good and local food.

As part my recent personal health program (read weight loss), I've been eating more vegan and low or no meat or dairy meals and trying to cut out wheat. I've experimented with a lot of delicious recipes in the process including this recipe that I created for potato and zucchini pancakes with locally grown veggies of course (Chubby Bunny Farm CSA fresh zucchini, potatoes, onion and parsley and Cayuga's corn meal flour).

Despite all good intentions to serve these as a vegan dish, I used sizzling butter in the pan to
a crispy and sinfully buttery pancake.


Dairy-free Potato and Zucchini Pancakes

2 cups grated zucchini, salted, rinsed and dried

2 cups grated new potatoes, skins on

1/2 cup grated yellow onion

1/4 cup of chia gel made from chia seeds*

1/4 cup corn meal flour

4 T diced parsley
4 T olive oil**

Grate zucchini by hand on a box grater or using the grater attachment on a food processor. To remove excess liquid from the grated zucchini, put zucchini in a large bowl, add 2 Tablespoons of course salt, such as sea salt, and toss. After 30 minutes in the salt, using a strainer and the large bowl rinse zucchini with clean water several times being sure to pour out the salty water before adding clean water to the bowl. Gently queeze zucchini dry and set a side.

While the zucchini is being salted, prepare other ingredients. Grate potatoes, as above, and store in cold water until ready to use. Grate yellow onion and set aside. Prepare chia gel
. When all the ingredients are prepped, combine to create the batter.

Heat a pancake griddle or other smooth surface pan to medium high heat. Add oil or butter to the pan. Using a 1/4 cup measuring cup and moving quickly, measure pancake batter and place onto hot griddle using the back of the measuring cup to flatten slightly into 4 inch rounds. Cook until brown and carefully turn over using a pancake flipper or metal spatula. Brown the other side. Don't skimp on the oil or butter so the potatoes don't stick to the pan.
Serve immediately or keep pancakes warm in a 200 degree (F) oven if desired.

* Chia gel is made from chia seeds that are rich in essential fatty acids, protein and a common ingredient in vegan recipes. An egg may be used instead of chia gel for a vegetarian and flexitarian recipe.
** Butter may be substituted.

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