Joy the Baker does it again! Yes, this is another fantastic recipe from her newly published cookbook titled Joy the Baker Cookbook with 100 Simple and Comforting Recipes.
The past few posts here have been part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef
What a great time I've had playing with this cookbook. There have been several times where I couldn't decide which recipe to try next. They all look so good. And when I say "look"...I mean...wow! Joy took all the photos herself. They seriously make you want to try each and every recipe in this book. Mouthwatering, enticing, luring.....
Not only are there fantastic photos but (without trying to sound cliche-ish).....what a joy it is to read. She has her funny, quirky, witty anecdotes with each recipe. Kinda makes you feel like you know her...or at least can relate...and want to know her. And then makes the dish all the more desirable.
If you're looking for a cookbook with lots of sinfully delicious, easily made, sure to be satisfying recipes then this is your book. You wont find meat or much at all that can be served for a traditional dinner (but hey....breakfast for dinner is one of my all time favorite meals). What you will find are lots of decadent desserts and breakfast treats that will make you feel as if you're the most special person on this planet. Indulgent. I don't know what else to say....I think indulgent pretty much sums it all up.
Oh...and in the "Kitchen Tips" chapter....there's even a recipe for making your own vanilla extract. Not to mention 'how to get the bundt out' (tips on how to correctly remove a bundt from the pan without it falling apart), 'seasoning a cast-iron skillet' and my favorite....'Am I seriously Out of Brown Sugar?'.
I just love Joy!
Zucchini and Potato Pancakes
Makes 12-16 pancakes
4 TB olive oil
1/4 cup finely diced onion (Joy says yellow...I used what I had)
1 garlic clove, minced
2 cups grated zucchini (about 2 zucchinis, give or take)
2 cups peeled and grated potatoes (4 small? 2 large)
1 tsp salt
2 large eggs
1/3 cup all purpose flour
1/2 tsp baking powder
Sour cream for dipping
Paprika and / or cumin for garnishing
In a medium sized skillet, heat 2 TB of olive oil over medium heat. Saute the onion until it's translucent. Add the garlic and continue to saute for an additional minute. Place in a small bowl and set aside.
Combine the zucchini and potatoes along with 1/2 tsp of salt. Place in a strainer, over a medium bowl and allow to sit for 10 minutes. Press down with a clean cloth or paper towels, squeezing out the excess water.
Clean out the bowl (so you don't have too many dishes to do tonight) and whisk the eggs. Whisk in the flour, baking powder and remaining 1/2 tsp salt. Stir in the sauteed onions and garlic along with the strained zucchini and potatoes.
Heat the oven to 200' F to keep the pancakes warm as you make them in batches.
In the same skillet (yep...still keeping the dirty dishes down to a minimum), wiped clean, heat the remaining 2 TB of olive oil over medium heat. Drop in pancake batter in by rounded tablespoon. Gently flatten (shape) with a fork. Cook for 2 minutes per side, until golden brown.
Place cooked pancakes on a plate of sheet in the oven to keep warm while you finish with the rest of the batter. I used a 10" skillet and fit 5 - 6 pancakes per batch.
Serve with sour cream and a dusting of paprika and / or cumin.