Monday, August 10

Zucchini, Potato and Scallion Pancakes with Chived Sour Cream

Makes about 15 pancakes with topping
Total cost: NY $6.81
Cost per pancake: NY $0.45


Zucchini, Potato and Scallion Pancakes with Chived Sour Cream
Now that zucchini season is in full swing, its time to take advantage of how cheap and tasty these veggies are right now. Enter zucchini-based pancakes. They’re a lot like the traditional potato latke, but using zucchini along with the potato gives them more interest, particularly when you also toss in a hefty portion of scallions to boot. These make a great side dish, or if the summer heat has zapped your appetite, make a lovely light supper all on their own. It you know latkes, you’ll probably figure out without me telling you that these can also be paired with applesauce instead of the sour cream and chives, or even with both if that’s how you happen to roll. But sour cream and chives are a classic combination for good reason, and that’s how we prefer to serve these crisp yet tender golden brown and green pancakes.

Zucchini, Potato and Scallion Pancakes with Chived Sour Cream

(UPDATE: We've been Slashfooded! ("Loaded Latkes - Feast Your Eyes")

Ingredients

  • 1 large potato (NY $0.89)
  • 2 large zucchini (NY $1.78)
  • Salt (staple)
  • 1 bunch scallions (NY $0.59)
  • 2 eggs (NY $0.33)
  • ½ cup whole wheat flour* (NY $0.14)
  • Pepper (staple)
  • 4 tbsps canola or olive oil** (staple)
  • 1 cup lowfat sour cream (NY $1.09)
  • 1 bunch chives (NY $1.99)
Zucchini, Potato and Scallion Pancakes with Chived Sour Cream
Directions

Clean and scrub, but do not peel, the potato and zucchini. Using a box grater, grate potato and zucchini into a colander and toss with a teaspoon of salt. Let sit for about 10 minutes, then scoop up about a handful into a clean dishcloth. Wring out over the sink. Place dried grated vegetables into a large bowl. Repeat, switching to a clean dry dishtowel if need be, until you’ve dried all the grated vegetables. You want the potato and zucchini to be pretty dry at this point.

Zucchini, Potato and Scallion Pancakes with Chived Sour Cream
Slice the scallions into ¼ inch slices, and add to grated veggies in bowl. Add the flour, beaten eggs, and pepper to taste and stir to combine. Add in a few extra dashes of salt if you like.

Zucchini, Potato and Scallion Pancakes with Chived Sour Cream
Chop chives and combine with sour cream in a separate bowl.

Heat 1 tablespoon of oil in non-stick skillet over medium heat. Pick up about a handful of veggie mixture, and shape into a ball in your palm. Smoosh it into a cake by flattening it with your other hand, and add to skillet.

Zucchini, Potato and Scallion Pancakes with Chived Sour Cream
Repeat until you fill the pan, making sure not to crowd your pancakes. Cook about 3 minutes, until the bottoms are golden, and the cakes have set, being careful not to burn the bottoms. Then flip ‘em over, and continue cooking approx. another 2-3 minutes. Remove to a plate lined with a paper towel. Adding more oil to the pan as needed, repeat until all the pancakes are cooked. If not serving immediately, these keep very well in a warm oven. Serve topped with dollops of sour cream and chives.

* You can of course substitute regular flour if that’s what you have/keep on hand. Doing so will
drive the cost down even further, as regular flour is less expensive than whole wheat.

** I’d recommend using canola for this, if you have it. Healthwise, its pretty analagous to olive oil and a good deal cheaper.


Zucchini, Potato and Scallion Pancakes with Chived Sour Cream
Nutritional Facts
Amount Per pancake with topping
Calories 74.9Sugars 1.2 gFolate 6.3 %
Total Fat 2.8 gProtein 2.9 gIron 3.7 %
Saturated Fat 1.4 gVitamin A 13.9 %Magnesium 4.8 %
Polyunsaturated Fat 0.2 gVitamin B-12 1.9 %Manganese 6.5 %
Monounsaturated Fat 0.8 gVitamin B-6 6.1 %Niacin 2.6 %
Cholesterol 34.6 mgVitamin C 16.4 %Phosphorus 6.2 %
Sodium 175.0 mgVitamin D 0.9 %Riboflavin 5.5 %
Potassium 266.7 mgVitamin E 1.0 %Selenium 3.8 %
Total Carbohydrate 10.5 gCalcium 3.9 %Thiamin 3.5 %
Fiber 1.9 gCopper 3.7 %Zinc 2.3 %

40 comments:

  1. Wow, looks tasty!!!

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  2. These look really good! A great alternative to traditional potato pancakes with more vegetables, yum!

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  3. I cannot wait to try these! They look so good and are totally within my budget and healthy eating lifestyle. I love an easy latka alternative. Thanks!!

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  4. These look not only delicious, but very eye appealing. I'll definitely try them.

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  5. I've made these before and they're great!

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  6. Beautiful! Would be great with poached eggs and either leg ham or smoked salmon for a super tasty breakfast.

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  7. Great recipe. I love zucchinis in anything and pairing them with potato and herbs is nice.

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  8. You're making my mouth water!

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  9. These look fantastic! I have tons of zucchini. I can't wait to try this.

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  10. These look so good. I'll have to try them!

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  11. I've been looking for an excuse to buy some zucchinis at the farmer's market. Now I'll have to get some!

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  12. Looks Yumm! I make something similar, but instead of wheat flour I use chick pea flour and rice flour.. The rice flour makes them crunchy!

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  13. Looks absolutely delish! They would be great as an appetizer at a summer party or just as a side for dinner. So light and summery. BTW, I love your recipes - or rec(ession)ipes! Great blog!

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  14. Another home run! Thanks for sharing.

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  15. Words can't possibly describe how delicious these look to me! They look so beautiful & I'll bet they taste magnificent...

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  16. Since I have a garden that produces TONS of Zucchini I am always looking for additional ideas. Zucchini Bread, Zucchini Pasta (just julienne) zucchini and carrots and this one are just a few of those stored in the book. I use Matzo Meal rather then flour and only 1/2 cup, and top it with Smoked Salmon and sour cream. Pre cook the potatoes and make small balls, roll them in beaten eggs and fry. I put a small cube of smoked salmon in the middle and serve with a dill/yogurt "sauce." Anybody have any other ideas of what to do with 50 + lbs of zucchini a week?

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  17. I would like to really thank you for this recipe. Now I can freeze my potato,zucchini pancakes and not throw my zucchini away. Let me explain this year was my very first time growing a garden and I have so much zucchini I can't even give it away. Thank you again you are a life saver

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  18. Love your blog! I love it so much that I have an award for you on my blog...

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  19. I am so excited that I just found your blog! I am SO delighted with your incredible resource of gorgeous economical recipes! Hooray!

    Hooray for zucchini latkes as well! :-)

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  20. ooo -- I like the use of zucchini! We're one of those wacky low-carb/high-protein people who don't eat a ton of starchy/bready things, so it's nice to see a delicious recipe that cuts down on the potato usage. Although I still love the traditional potato pancakes!!!

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  21. we made them and they were delicious. almost as crucial, they looked just like the picture. surprisingly enough, we had a few left over (there were only two of us), but they were good refried as well.

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  22. This is such a great way to use up all my zucchini! Looks fantastic!

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  23. Mmm yummy yummy. We just had for dinner, but we're wacky so it was white squash and purple potatoes! And beet chutney that I made a little while ago.

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  24. Yum. I am all about zucchini and all about latkes, so these are for me!

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  25. I made these last night, with yellow zucchini, and finely diced red onion as a substitute for the scallions (since I didn't have any on hand). They were really, really tasty! I also added a half of a finely diced jalapeno pepper from my garden, but if I was to do it again, I'd add the whole thing. Love, love, love the chived sour cream topping!

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  26. These look amazing. I need to make them now!

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  27. Omg these are amazing. Im just enjoying them now. What a fantastic recipe. I am having tatziki sauce. So delicious :) I cant wait to make it again.

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  28. Lovely & tasty looking courgettes patties: delicious!

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  29. Great recipe this time of the year.

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  30. these look amazing!!!! what a perfect way to use up the plethora of zucchini we have!!

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  31. These sound wonderful. As soon as my courgettes start coming in here in the Southern Hemisphere, I'm giving these a go.

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  32. YUMMY! Great post and photos. Thanks for sharing. I'd love to invite you to join me at diningwithdebbie.blogspot.com for Crock Pot Wednesday.

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  33. What would the nutritional info be without the topping? Please.......

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  34. Awesome recipe! And great blog :)

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  35. Lovely, tasty!! Looking so goood!

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