Y’all, I have been posting nothing but JUNK for the past few weeks. Junk, junk, junk. Don’t get me wrong. That junk is DELICIOUS, but it’s junk food, I’m not going to lie. I don’t eat junk all the time. I promise. So even though it’s not exactly health food, I’m going with something a little better this time. At least it’ll be real food and not just baked goods (which are still my favorite topic. It runs through my veins, I can’t help it).
You know what I love? Potatoes. Who doesn’t, amiright? Mash ‘em, fry ‘em, bake ‘em, scallop ‘em—I love them all, except for those au gratin ones (ML + cheese = yuck. Sorry.). My father instilled a love of potato pancakes in me when I was young. I don’t quite know why. It’s not a family tradition or anything, but we are Polish so I’m just going to assume the connection stems from there. Though we didn’t make them that often (probably only once or twice, really), I remember grating a bunch of potatoes with our metal box grater and it was a total labor-intensive mess. But you know what? These days I have a food processor and that food processor has a disk that grates things. Hallelujah!
This potato/zucchini mash-up version has been circulating in my brain for awhile, but I just never made them a reality. (I mean, as much as I love potato pancakes, how often do I really need to eat them?) It also seemed like the perfect opportunity to throw some kale in there. I’ll admit, we’re still pretty unexperienced with it comes to kale. I’m intrigued by kale. I want to like kale. And it’s not that I don’t like it, but I just don’t know what to do with it. When you buy it you just get SO MUCH and we’re always like “Sooo…what do we do with the rest of this kale?” It only goes so far in salads. Hiding it in other foods seems perfect. I went easy on the amount since this was my first trial, but I’ll cover that more in the notes. Secondly, there’s beer in the “batter.” I actually got the idea from Martha Stewart. I couldn’t remember if potato pancakes required a lot or a little flour, so I wanted to scout out some other recipes for research. Martha Stewart adds a little beer, which helps to make a mixture like this a little lighter. So you know what I said? “Why the heck not?!”
|I went light on the amount of kale. I used 1 1/2 cups (torn into small pieces) in my recipe because I didn't know how it would affect the taste. It barely affects the potato-y-ness (yes, that is a technical term). You could easily bump it to 2 cups. Healthy stuff! Ka-pow!|
|This recipe is not gluten-free, but I believe it easily could be. Instead of using AP flour, replace it with another gluten-free flour of your choice (buckwheat, chick pea, you tell me). Instead of beer, use club soda. All the recipe really needs is a little bubbly carbonation.|
|Remember my garlic-infused olive oil and butter mixture? From the Pizza Baklava? That's what I used to lightly fry these little gems. Seems like a good use, no? If you want to make it, then knock yourself out. If not, then using vegetable oil is a-ok, too.|
|I made my pancakes in the 3-4" range. You could definitely make them smaller for a cute party appetizer with applesauce and sour cream as dips. The quantities of ingredients in this recipe are very easy to manipulate (i.e.: double, cut in half, etc). Making smaller pancakes would also be super fun for kids!|
: : : ZUCCHINI KALE POTATO PANCAKES : : :
Yields: 15 – 3″ pancakes
• 1/2 zucchini, peeled
• 1 russet potato, peeled
• 1 1/2 – 2 cups small pieces Tuscan kale (use lesser if you’re nervous, more if you seriously <3 the kale)
• 1/2 medium yellow onion, peeled
• 1 egg, beaten
• 2 TBSP flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 oz beer (Yes, seriously just 1 oz. But that just means you get to drink more!)
• garlic-infused olive oil/butter mixture or vegetable oil for cooking
• sour cream and/or applesauce – optional – for serving
1. Tend to the kale. Remove the leaves from the thick ribs. Set aside.
2. When the zucchini, potato, and onion are all peeled, divide into two piles: the grate pile and whiz pile. You will grate the zucchini and potato in the food processor. As for the onion and kale, you’ll just whiz those into little pieces, also in the food processor. This is why the food processor is your best friend for this recipe.
3. Grate the zucchini and potato. Place in large bowl. If you end up with large chunks of zucchini or potato that didn’t get grated due to the physics of your food processor, no problem! Add them to the “whiz” bunch. Whiz the onion and kale in the food processor, then place them in the same bowl. Mix content together (honestly, I found my hands the most efficient way to do this).
4. Add the other ingredients: the beaten egg, flour, salt, pepper, and the beer. Mix thoroughly.
5. Heat a very large non-stick page over medium-high heat. Place 1 TBSP of oil/butter mixture OR 2 TBSP vegetable oil. When pan and oil are hot, carefully place pancake mixture in pan. A heaping tablespoon will give you a pretty solid 3.5″ pancake. Spread it out so it’s not too thick. I used my 12.5″ ScanPan for the job and fit about 5 in the pan at a time.
6. Fry each side for 3-4 minutes, or until toasty, delicious, crispy brown.
7. Remove from pan onto cookie sheet lined with paper towels to sop up the extra oil.
8. Serve immediately. If not serving immediately, then heat in the oven to bring back their crispy qualities.
After I was finished cranking them out, I gave the first bite to George. He took a second to analyze them but then cheerfully said “This is nice!” Not sure whether or not he was trying to be polite to his wife or if they’re actually legit, I took the next bite. They make the potato pancake lover in me VERY happy. And knowing that theres a lot of zucchini and some kale in here, I feel much better about eating them! We stored some in the freezer for guests next weekend (side note: I hope this freezing this works! #nervousface). I can’t wait to break them out for breakfast and serve them with a poached or sunny-side up egg. Can you imagine this with a runny egg yolk??? Oh, sweet baby Jesus that sounds divine!