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."
 
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Ready In:
35mins
Ingredients:
16
Yields:
1 pancake with aioli
Serves:
6-8
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ingredients

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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!
 
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