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Potato Pancakes and Vegetable Stew

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“From the Epicurious website. Delicious vegetarian dinner. My kids love it.”

Ingredients Nutrition


  1. For vegetable stew:
  2. Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
  3. For potato pancakes:
  4. Preheat oven to 300°F Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
  5. Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

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