This morning, I got inspired to make a special breakfast. It is not very often that the hubby and I get to share breakfast together on a weekday. So for our special breakfast "date", I decided on these pancakes. Potato pancakes, in general, are delicious on their own but I added some shredded bits of zucchini for added fiber and flavor. And the cream sauce is absolutely necessary. Don't be surprised if you see this is another recipe in the future. I would suggest that you drizzle some on the top of the pancakes for serving, and place extra on the side for dipping.
A couple other notes: I used shredded hash browns because it certainly cuts down on the preparation time when you don't have to peel and shred potatoes. And, as far as the roasted red pepper is concerned, any store-bought brand would do. Just be careful to drain most of the liquid from them before making the sauce. You don't want the sauce too thin otherwise it would just run off the pancakes.
Zucchini and Potato Pancakes with Roasted Red Pepper Cream
Serves 2 to 3
1 zucchini, grated
4 cups shredded hash brown, thawed
2 tbsp chopped cilantro
2 tbsp chopped green onion
1 tbsp all purpose flour
1/2 tsp salt
!/4 tsp pepper
1 egg, whisked
Approx. 1/4 cup of vegetable oil
2 large roasted red peppers
1 small garlic clove
2 tbsp mayonnaise
2 tbsp plain yogurt
1. Place the grated zucchini and shredded hash browns on paper towels to soak up excess moisture. Gently squeeze out as much liquid as you can.
2. In a large bowl, combine the zucchini, hash browns, cilantro, green onion, flour, salt and pepper. Stir in the egg, combining well.
3. Heat a large skillet over medium heat. Add a couple tablespoons of the vegetable oil to the heated skillet. Add the mixture into the hot oil by the quarter cupful, flattening each mound of mixture a little. Cook until golden brown, about two to three minutes on either side. Repeat until all of the mixture has been used up. You might have to add additional oil as you cook the subsequent batches.
4. For the sauce, puree the roasted red pepper and the garlic. Add the mayonnaise and yogurt, and continuing pureeing for a few more seconds until a smooth cream is formed. Season with salt to taste.
Serve the pancakes warm, with a generous amount of the cream sauce drizzled on the top.