Mom used to make potato pancakes when I was little. Wow, do I ever miss her sweet singing as she would hand grate the potatoes then fry them up in big batches. Mom always expressed her love for her family, and there was lots of love expressed through her cooking.
I remember sometimes all we would eat was a big bunch of Mom’s potato pancakes for dinner. It wasn’t that we couldn’t afford to eat anything else. That wasn’t it at all. It was because we didn’t want anything else. Who wanted meat when we had piles of potato pancakes? We delighted in picking up those pancakes in our hands, still hot from the pan, and biting right into them — crunchy on the outside and tender and moist on the inside.
It’s been a long time since Mom fried up a batch of potato pancakes in her kitchen. She was ill for many years before she passed, and Dad followed her shortly thereafter into the afterlife. But I bought their home late last Summer, hoping to hang onto them just a little while longer. And tonight for the first time in a very long time, potato pancakes were served up in Mom’s kitchen once more. And in some fractal of time, all was right in the world again.
Instead of singing as Mom did back in her day, I played “Guess My Name” with people around the world on Alexa, my playful Amazon Echo personal digital assistant. And I contemporized Mom’s potato pancakes recipe a tad, too.
With the addition of zucchini from my culinary garden… a patch of land that was at one time Dad’s vegetable garden… my zucchini potato pancakes are a little healthier and lighter than Mom’s traditional potato pancakes. And the taste is the same as the belly-warming comfort food that Mom made… you don’t notice the zucchini or that my version is gluten-free.
I like to think Mom and Dad would have been pleased with my spin on an old family recipe.
I’ve got lots of zucchini harvested and shredded a bunch for the freezer today. So I am certain there will be more Gluten-free Zucchini Potato Pancakes fried up in Mom’s kitchen this coming Winter.
Gluten-free Zucchini Potato Pancakes Recipe
2.5 cups shredded zucchini
1.5 cups shredded unpeeled potato
1/2 cup gluten-free panko bread crumbs
3 TBS garbano bean flour
2 TBS coconut flour
1/2 cup nutritional yeast flakes OR shredded sharp cheddar
2 teaspoons baking powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 eggs, farm fresh are best
4 TBS coconut oil, divided, for frying
ProTip: I use the grater attachment on my cherished KitchenAid Stand Mixer and that makes preparation a breeze versus using a hand grater.
- Spread the shredded zucchini and potatoes onto a clean kitchen towel and squeeze out as much moisture as possible.
- Place the shredded vegetables into a large bowl, then add all other ingredients except for the coconut oil. Mix until completely combined.
- In a large cast iron skillet, heat 2 tablespoon of coconut oil over medium heat. Scoop a 1/4-cup or so of the batter into your hands and shape into a pancake. Don’t make them too thick or the inside won’t cook through. Too thin and they’ll far apart. Make them just right, as Goldilocks would say.
- Place each into the hot oil and fry for 4 to 5 minutes until golden crisp. Then flip each pancake and continue frying until the second side is golden crisp. Serve immediately or keep warm in a 200 degree oven while you fry the remaining zucchini potato pancakes. If desired, serve with plain Greek yogurt and fresh chives or sliced green onions.
What to do with Leftover Batter
Leftover batter can be covered and stored in the refrigerator. The potato that is exposed to the air may turn brown but the batter is fine to use the next day. My Gluten-free Zucchini Potato Pancakes would be awesome topped with sunny side eggs — or for a special holiday breakfast serve the pancakes topped with poached eggs with hollandaise sauce! Yum.
Living larger than ever,
My Bariatric Life