Summer Fruit Quinoa Salad
Can you tell that summer is my FAVORITE?
Remember the Brussels sprouts from a few days back? We at them alongside these potato/zucchini pancakes:
Now, here is the thing: I could eat sour cream by the bucket. The five gallon bucket. However, I like having arteries that allow blood to pass through, so I hold back a little and just use it frequently on delicious starchy, salty foods like these.
Here’s what you need to make these pancakes:
This recipe is adapted from Williams-Sonoma’s “Bride and Groom Cookbook” – a great cookbook that I definitely recommend either for yourself or for a gift for a friend.
After grating your potato and zucchini, press them for a few minutes with paper towels to get as much moisture out as you can out of them. Then add the rest of the ingredients and mix to coat the grated spuds/zucchini evenly.
Heat a few tablespoons of vegetable oil over low heat and when hot, scoop 3-inch-diameter piles of the mixture into the pan and flatten with your spoon. Be patient with this, because if the pancakes aren’t cooked enough, they will fall apart. Let them cook for 7-10 minutes until they have browned significantly. Then flip and do the same on the other side.
Transfer to a plate while the others are cooking. You may want to keep them in a low oven, depending on how many pancakes you make.
I suggest eating with a dollop or three of sour cream and a sprinkle of both paprika and chili powder.