Zucchini-Potato Pancakes With Spicy Yogurt Aioli
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
1 pancake with aioli
- Serves:
- 6-8
ingredients
-
Pancakes
- 2 cups Simply Potatoes® Shredded Hash Browns
- 1 cup white onion, diced
- 1 cup zucchini, shredded and drained
- 1⁄2 cup cilantro, finely chopped
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 egg, beaten
- 2 tablespoons all-purpose flour (use GF baking mix for gluten-free)
- olive oil, for pan-frying
-
Yogurt Aioli
- 1 (6 ounce) container Greek yogurt, plain
- 1 tablespoon lemon juice
- 1⁄4 cup sun-dried tomato packed in oil (press between paper towels to remove some oil)
- 1 garlic clove
- 1 teaspoon red pepper flakes
- salt
directions
- Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve.
- 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.
- 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.
- 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.
- Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.
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RECIPE SUBMITTED BY
I'm a college student doing my best to eat healthy! I love to cook for my roommates, but between the vegetarian, the perpetual dieter, and the picky eater I have living with me, pasta night is the only thing we can really agree on. I love to go out and party, shop, and just veg out with my girlfriends. I really hate people who talk through movies...just watch, you'll find out what happens!