Gluten-Free Potato and Zucchini Pancakes Recipe
Daily Value: 6%
|Folic Acid (B9)||23µg||6%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
As part a personal health program (read weight loss), I've been trying to eat more vegan and low- or no-meat and non-dairy meals and eliminating wheat. I've experimented with a lot of delicious recipes in the process including this gluten and dairy free recipe that I created for potato and zucchini pancakes. The first time I made it was last summer with locally grown veggies — zucchini, potatoes, onion and parsley — and New York grown and milled corn meal flour from Cayuga Pure Organics in upstate New York. Corn meal is a delicious substitute for wheat flour or bread crumbs which are typically found in potato pancakes.
Despite all good intentions to serve these as a vegan dish, I used sizzling butter in the pan to make a crispy and sinfully buttery pancake. If you prefer, use olive oil for a dairy-free version of this wheat- and gluten-free recipe.
- 2 cups grated zucchini (about 1-2 zucchini, depending on the size)
- Coarse salt, preferably kosher
- 2 cups grated new potatoes, skins on (2-3 potatoes, depending on size)
- 1/2 cup grated yellow onion, peeled
- 1 egg or 1/4 cup of chia gel made from chia seeds*
- 1/4 cup corn meal flour
- 4 tablespoons butter**
- 4 tablespoons chopped parsley, for garnish
Grate zucchini by hand on a box grater or use the grater attachment on a food processor. To remove excess liquid from the grated zucchini, place zucchini in a large bowl, add 2 tablespoons of coarse salt, such as kosher 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 squeeze zucchini dry and set aside.
While the zucchini is being salted, prepare the other ingredients. Grate potatoes on a box grater or with a food processor, as above, and store in cold water until ready to use. Grate yellow onion and set aside. Prepare the chia gel, if using. When all the ingredients are prepped, combine them and the corn meal flour to create the batter.
Heat a pancake griddle or other smooth-surfaced pan to medium-high heat. Add oil or butter to the pan. Using a 1/4 cup measuring cup and, moving quickly, measure the 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 otherwise the potatoes may stick to the pan.)
Serve immediately or keep pancakes warm in a 200 degree oven. Garnish with parsley.
Note*: 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/flexitarian recipe.
Note**: Olive oil may be substituted.
*This recipe was the winner of one of our cookbook giveaway contests.