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Polish Zucchini-Potato Pancakes Recipe - Cukinia-Ziemniaczane Placki

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Zucchini-Potato Pancakes

Zucchini-Potato Pancakes

© Barbara Rolek licensed to About.com, Inc.
Poles grate any number of vegetables -- potatoes, carrots, parsnips, zucchini, pumpkin and others -- and form them into pancakes. This egg-free recipe for cukinia Ziemniaczane Placki (tsoo-KEE-nyah zhem-nyah-CHAH-neh PLAH-tskee) is made as one whole pancake and cut later into bite-size pieces, but the batter can certainly be portioned into individual pancakes to be eaten as a vegetarian main course.

A food processor works well to grate the vegetables coarsely. Follow this QUICK TIP for keeping potatoes from turning dark. You will need a 12-inch cast-iron skillet or a nonstick skillet.

Here are more Eastern European Zucchini Recipes and here is a larger photo of Polish Zucchini-Potato Pancake Recipe.

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 24 Zucchini-Potato Appetizers

Ingredients:

  • 2 pounds russet potatoes, peeled and grated coarsely
  • 2 medium skin-on zucchini, grated coarsely
  • 3 minced garlic cloves
  • 2 teaspoons chopped chives or dill, plus more for garnish
  • 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided use
  • 1/4 cup seasoned bread crumbs
  • 2 large lightly beaten egg whites
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon vegetable oil
  • Olive oil for drizzling
  • Sour cream for garnish

Preparation:

  1. Place rack in middle of the oven and heat to 450 degrees. Line a baking sheet with parchment paper, very lightly coat with cooking spray, and set aside.

  2. Place the grated potatoes and zucchini in a lint-free kitchen towel. Bring the corners together and twist into a ball, squeezing out the excess moisture. Place the vegetables in a large bowl. Add garlic, chives, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt and pepper. Mix thoroughly.

  3. Heat a 12-inch cast-iron skillet or nonstick skillet over medium heat and then add the 1 tablespoon vegetable oil. Add the vegetable mixture to the pan and press down evenly. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes until the edges of the mixture begin to brown.

  4. Slide the pancake, cooked side down, onto the parchment-lined baking sheet. Bake for 25 minutes or until the top of the pancake starts to brown and the edges are crisp. Transfer to a cutting board. Blot off any excess oil.

  5. When the pancake is slightly cool, use a serrated or sharp-edged knife to cut the pancake into squares. Arrange on a serving platter and dollop each piece with sour cream and crisscrossed chives. This can be served warm or at room temperature.
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