Zucchini-Potato Pancakes With Spicy Yogurt Aioli

“Ready, Set, Cook! Special Edition Contest Entry. A scrumptious small plate to start, or a worthy side dish to accompany barbecue. Yum! Can easily be made gluten-free. Adjust the red pepper flakes depending on how much spicy you can stand.”
READY IN:
35mins
SERVES:
6-8
YIELD:
1 pancake with aioli
UNITS:
US

Ingredients Nutrition

Directions

  1. Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve.
  2. Mix all pancake ingredients in bowl, and let settle for 5-10 minutes. Heat skillet to medium heat with oil for pan-frying. Preheat oven to low or hold, to keep pancakes warm as you fry one at a time.
  3. Use a tablespoon and a spatula to form 4" pancakes, approximately 2-3 tablespoons of batter in skillet. Use spatula to flatten to uniform thickness.
  4. Fry on one side until batter is cooked through to other side, then carefully flip. Your pancakes will be golden and crisp on the outside; keep warm in oven until ready to serve.
  5. Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.

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