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Zucchini-Potato Pancakes with Balsamic Chicken Breast

July 27, 2011

JULY 2nd, 2011 — I’m always trying to find ways to sneak vegetables into things, not that I’m a little kid who won’t eat vegetables solo. But that’s what I do–experiment with ingredient swaps, and hopefully that will illustrate and inspire how to incorporate more nutritious ingredients into one’s diet.

So what did you do?
I tried once making zucchini-carrot pancakes. It was very over-seasoned, and I don’t think carrots worked well in pancake form.
Here, me and my roommate Jane got some Yukon Gold potatoes and zucchini, we peeled them and shredded them. Since the little cheese grater our apartment has is really, really miniscule, we grated half of the zucchini and potatoes, and used a peeler to get the rest in thin strips. Obviously, grating is better because smaller pieces will make a more cohesive pancake, but it was hard on the hands.

The next step is to drain the excess water from the two root vegetables. Extra water also makes a watery batter and un-cohesive pancake. We loaded handfuls of the vegetables onto paper towels to drain the water.

Next, what goes into the batter is a bit of flour, bread crumbs (we used panko), seasoning (salt, pepper, oregano, garlic) and two eggs.
And into the frying pan!

(Zucchini-)Potato pancakes are great for any time of day I think, even breakfast. In Bavaria, potato pancakes are really commonly eaten along with applesauce. Because this was dinnertime, we put a cold, fresh slice of tomato, and some grilled chicken breast, with a drizzle of balsamic vinaigrette.
This dish is all about balances: the tomato and the balsamic vinaigrette are sweet and refreshing elements against the savory pancake and chicken.

Lessons learned?
Don’t be afraid to add two eggs, in fear of having an “eggy” taste. When eggs are used for the cohesion of something, the taste won’t be as prominent. And, an eggy taste is not so bad. It’s kind of like an okonomiyaki, or a frittata.

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