Potato, Zucchini and Spinach Fritters
2 servings
60 minutes
Pancakes made from potatoes, zucchini, and spinach are a tender, aromatic dish with a crispy crust and soft juicy center. Its roots trace back to European cuisine where potato pancakes have long held a place among favorite home recipes. The addition of zucchini gives them a special lightness while spinach adds a subtle green note, making the flavor fresher and richer. These pancakes can be served with various sauces but are particularly complemented by sour cream sauce with balsamic vinegar and paprika. They are perfect for a cozy breakfast or a hearty dinner, and their airy texture makes you crave the next bite. The key is to resist eating the first portion all at once since each subsequent one becomes even tastier!
1
Take two medium potatoes and half a medium zucchini. The original recipe doesn't include zucchini, but I thought it would be a nice addition. Grate everything and squeeze out all the juice thoroughly. This is important, and you'll understand why later. It's very effective to squeeze the juice with a spoon through a sieve. Take spinach, fresh or frozen. I prefer chopped frozen spinach as it's already in the right consistency. If using fresh, about 1 cup is needed. For frozen, use 2 portions. I also add finely chopped arugula, which I like, but it's optional. Squeeze out the juice again. Finely chop a small onion and do the same with the juice. Mix everything together. It's important that the mixture is quite dry. Beat 1 egg, add it along with 3 tablespoons of flour (preferably coarse) to the vegetable mixture, and mix thoroughly. If you take too long, the juice may start to separate again. To neutralize it, add another tablespoon of flour or the chef's secret weapon—breadcrumbs. They are useful for reducing the moisture of the dish as they absorb liquid well. Add salt, black pepper, and seasonings to taste (a Provençal or Italian mix works well).
- Potato: 2 pieces
- Zucchini: 1 piece
- Spinach: 70 g
- Chicken egg: 1 piece
2
Pour vegetable oil into the pan, enough to cover the bottom. Heat over medium heat. Now for the delicate process — the start of frying. Take a tablespoon of the prepared mixture and place a ball in the oil. It's important to roll the ball in the pan several times so the mixture absorbs the oil. Now you understand why it's important for the mixture to be sticky and not runny — otherwise, you'll just pour it into the pan and it will spread, making it impossible to roll the ball in the oil. After flipping the potato-spinach-zucchini ball several times, flatten it into a pancake shape. Now you can fry. The degree of doneness is up to you. I love everything crispy, so I fry until a characteristic brown crust forms. Fortunately, potatoes and zucchinis allow for that.
3
Place the pancakes on a plate. They should be eaten while still warm. The most important thing is not to eat the first ones while frying the next batch.
4
My personal sauce for this simple yet exquisite dish is made of sour cream, a few drops of balsamic vinegar, and paprika. A glass of beer will be quite fitting. I must honestly admit — I broke my own rule and ate the first potato pancake without waiting for the others. I wish the same for you! Yours, iCook.