Friday, April 27, 2012

CEiMB - Zucchini and Potato Cakes


I chose this week's CEiMB's pick for the Ellie Krieger group.  I thought these potato cakes looked crispy and delicious.  To be completely honest, I guess I prefer fried potato cakes even though they are not the best for you.  These are certainly more healthy.  Maybe it was the mix of zucchini in them or just that they lacked a bit of flavor.  These were good though especially if you are watching your fried foods!  I'm curious to hear what you thought as we all have different likes and dislikes.

The recipe is found in Ellie's new cookbook Comfort Food Fix.  Ellie has lots of great recipes that are good for you and they are all pretty easy to prepare.  I will share the recipe with you here:

Crispy Baked Zucchini Potato Pancakes
Page 236 of Comfort Food Fix - Krieger

Olive oil cooking spray
2 tsp. olive oil
1 small onion, thinly sliced
1 medium russet potato unpeeled
1 medium zucchini unpeeled, ends removed
2 large eggs
2 large egg whites
1 tsp. fresh lemon juice
1/4 cup all purpose flour
1/2 ts. salt
1/4 tsp. freshly ground black pepper

Preheat oven to 400.  coat a baking sheet with cooking spray.
Heat the oil in a large skillet over medium heat.  Add the onion and cook, stirring, until softened and golden, about 5 minutes.  Remove from the heat and allow to cool completely.
Grate the potato and zucchini on the large holes of a box grater.  Place the grated potato and zucchini in a kitchen towel or cheesecloth and twist over the sink to squeeze out as much liquid as possible.  Transfer the zucchini and potato to a bowl.  In small bowl, beat together the eggs and egg whites to combine.  Add the eggs, lemon juice, flour salt, and pepper to the potato mixture and stir until well combined.
Heat the prepared baking sheet in the oven for 3 -5 minutes until hot but before the oil begins to smoke.  Remove the baking sheet and immediately begin to make the pancakes.  Place them on the tray.  Use about 2 T. of batter for each, forming it into a flat, 2 inch pancake.  You should wind up with about 16 pancakes.
bake until the edges begin to crisp.  7-8 minutes.  remove from oven and spray the tops of the pancakes with cooking spray and flip the pancakes.  Bake until browned and crisp, about 5 minutes more.  
Makes 4 servings.

3 comments:

Joanne said...

I know those are good. They not only look good but Ellie rarely fails in offering a super delicious recipe. Great job Peggy.

mireia badia said...

My gosh, these look great!!

Kayte said...

I didn't get these made on time, but I still plan to make them. I like all the ingredients in them and the crispy part sounds great...will post when I make them. Yours do look delicious to me!