Gluten free, these potato pancakes are a traditional winter dish served for breakfast, lunch, or dinner.
- 5 medium potatoes, (Yukon gold) washed and grated (not peeled)
- 1 cup of zucchini, grated (butternut squash or carrots also works)
- 1 medium onion, finely diced
- 1 cup cheddar cheese, grated
- 2 large eggs, lightly beaten
- ½ tsp. Himalayan salt
- Coconut oil for frying
- Coarsely grate the potatoes. Place them in colander and rinse them under cold water until the water runs clear. This rinses all the starch from the potatoes. Allow them to drain, or if you are in hurry, squeeze the grated potatoes until no more liquid easily comes from the potatoes. Put the potatoes in a bowl.
- Add the grated squash or carrots, onions, and eggs. Mix well. Add cheese and salt. Mix. The mixture should no longer be dripping with liquid and should hold together when squeezed.
- Heat 1 tablespoon of coconut oil or olive oil in a frying pan over medium heat. You don’t need a lot of oil, just enough to brown the potatoes on each side.
- Once the oil is hot enough to make a few drops of water dance on its surface, put a spoonful of the potato pancake mixture in the frying pan. Press each round of potatoes with the bottom of your spatula to flatten the potato pancakes. Fry on one side till golden brown. Flip the potato pancakes and fry the other side until golden brown.
- Be careful not to get burned by the sizzling oil. Drain on a wire rack, placed over a baking sheet in a warm oven.
- Add additional oil to the frying pan, 1 tablespoon at a time, between frying the potato pancakes. Always allow oil to get hot before adding new potato pancakes to the pan.
If you are cooking them for dinner, make them all ahead of time and keep them warm in the oven. If you are serving them for breakfast (it’s my favorite breakfast!) serve them hot right off the griddle, and keep making them until everyone is satisfied.