When I was growing up, both my mom and dad worked full time. My mom would prepare a a few different dishes on Sunday that would then be reheated throughout the week. Eating something immediately after it was prepared was a treat reserved for weekends or holiday’s and it made us appreciate my mom’s effort even more!
Potato pancakes were a rare treat onto themselves. We only had them during Hanukkah. And they had to be eaten immediately, or else their outer crispiness will quickly resemble the tender interior.
I make potato pancakes when I have an extra zucchini, squash, apple or carrot that isn’t destined for other greatness. The added vegetable or fruit doesn’t compromise the integrity of the potato pancake and I’m always excited to have the added bonus of getting a vegetable into the kids.
Yellow Squash and Potato Pancakes
1 large Idaho Potato, coarsely grated
1 large yellow squash, coarsely grated
1/2 large Vidalia onion, finely diced
1/2 cup unbleached all-purpose flour (or GF AP flour)
2 eggs, scrambled
Kosher Salt, to taste
Freshly grated pepper, to taste
Canola or vegetable oil for pan
1. Combine first 7 ingredients in a large bowl. Mix well.
2. Heat a non stick skillet on Medium/High heat and add some canola oil.
3. Using a large spoon, spoon little pancakes onto skillet. Depending on the size of your skillet, 5 or 6 may fit at a time.
4. Once a nice crust has formed on the bottom, flip over, about 3-5 minutes.
5. Allow to cook for another 3-5 minutes until the second side has formed a golden crust.
6. Remove from skillet and place on plate lined with paper towels to cool.
7. Repeat with remaining batter until all pancakes have been cooked.
8. Serve and enjoy immediately!
Eat, Drink & Be Yummy!