Zucchini & Potato Pancake
Zucchini and potato are a perfect pair here. All eyes light up when a this crisp pancake is placed on the plate. It is pure comfort and will win over any skeptic about anything vegan or gluten-free.
(Serves: 2)
Ingredients
- 1 teaspoon Massel All Purpose Bouillon & Seasoning Granules, vegetable flavor
- 1 medium zucchini, grated
- 1 medium baking potato, grated
- 2 teaspoon corn starch
- pinch of salt
- fresh pepper, to taste
- 2 tablespoon olive oil, to fry
- chopped chives, for garnish
- a touch of salt for finish, if desired
Method
- Grate zucchini on a couple layers of paper towel.
- Wrap paper towel around grated zucchini and squeeze to get out excess water.
- Place zucchini in a mixing bowl; Repeat with potato.
- Mix Massel All Purpose Bouillon & Seasoning, corn starch and salt in the zucchini and potato.
- Heat up a non-stick skillet over medium-high with olive oil.
- Place zucchini and potato mixture in a flat pancake. Use a spatula to flatten it out.
- Watch the bottom of the pancake. When it is crisp brown, flip to get brown on the other side. Do not flip early, so that your pancake won’t break.
- Slide on plate to serve. Garnish with chopped chives, if desired.
