You are probably asking yourself what Alice Waters and my featured recipe for potato zucchini pancakes have in common, correct? Well, that is very easy since they both represent local, organic, sustainable and in season.
Alice Waters spoke at the annual fundraiser for the CU Center for Women’s Health Research luncheon this week here in Denver and I was very fortunate to be invited through my foodie friend Michele (@Cooking with Michele). It was interesting to listen to Alice’s personal story in how she became mother of American food and the advocate for edible school yards. Her influence can be seen in Denver and many other cities through the slow food movement. Slow food Denver’s seed to table project helps, amongst other wonderful activities, to transfer unused parts of a school’s property into working gardens which teaches students where their food comes from, how to grow, prepare and share it. I personally think that this project is a wonderful hand on example in how to educate our children on making better food choices which is the right step towards a healthier and happier life.
If you ask my children they will tell you that I probably talk way to much about the importance of the source of our meals, since I try to buy local, organic, follow the advice of my sea food guide and won’t eat mass produced meat (not even at a restaurant or a friend’s house). I will spare you with my rand, but would like to share that most ingredients for today’s recipe, potato zucchini pancakes, were purchased at my local farmers market (at Rickie’s stand). Zucchinis are still plenty to harvest and it feels to me that you can never have enough zucchini recipes on hand.
It was actually my daughter’s wish to try this recipe which she found in her very favorite cookbook Joy the Baker by Joy Wilson. By now we have made Joy’s potato zucchini pancakes at least three times. They always come out crispy and with a light and airy texture. They are put together in a wink and taste terrific accompanied with wild caught smoked salmon, herb cream cheese, and our newest discovery, spicy sweet chili sauce. These potato zucchini pancakes make for a simple, but delectable meatless dinner or, baked into smaller pancakes, for tasty little appetizers to serve for your next get together with friends.
|Potato Zucchini Pancakes||
- 2 cups peeled and grated potatoes
- 2 cups of grated zucchini
- ¼ cup onion, diced
- 2 cloves garlic, chopped
- 2 Tablespoons of olive oil
- 2 eggs
- ½ teaspoon baking powder
- ⅓ cup flour
- 1 teaspoon of salt, divided
- Oil for the pan
- Mix zucchini, potatoes and ½ teaspoon salt. Place in a colander for about 10 minutes. Squeeze out extra water with a paper towel.
- In the meantime cook onions with some oil in a pan until translucent. Add the garlic and cook for one more minute. Set aside.
- Whisk the eggs in a bowl. Mix in flour, baking powder and ½ teaspoon salt. Add zucchini and onion mixtures and stir until well combined.
- 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.
- Fry until crispy on both sides, flipping them when edges turn brown. This depends on how high you have set the heat. Higher heat works better to avoid soggy and sad looking pancakes!
- Serve immediately.
Adapted from my copy of the book Joy the Baker.