The past two weeks' farm share from Green Meadows has yielded more purple Peruvian potatoes than I know what to do with! Considering I had so many yummy carrots from the garden, and had just picked a nice plump zucchini, I took to the grater and made veggie pancakes. Plus is was too hot to make the carrot-ginger soup I planned on. This was better!Purple Peruvian potatoes really are purple, as you can see to the right in their grated form with the carrots and zucchini. They're great for baking and worked very well in potato pancakes.
Peruvian potato, zucchini and carrot pancakes:
-about one and a half to two pounds potatoes, grated.
-one cup grated carrots
-one grated zucchini
-one egg
-1/4 cup flour
-dash of salt and pepper
-Heat skillet on medium and add a bit of oil (I used olive, canola is fine too).
-squeeze excess liquid from grated veggies (I just do it in handfuls over the sink, but cheese cloth would work well too)
-mix veggies with flour, egg, salt and pepper
-spoon about one cup of mixture into skillet and flatten with spatula.
-cook about four minutes each side.
-serve with sour cream
Makes about six, and we ate them so fast I never got a photo of the finished product! sorry!
For extra added yumminess heat an oven to 425. With a rounded spoon make an impression in the middle of each pancake and crack an egg into the well. Bake on a cookie sheet lined with parchment for about 12 minutes or until the egg is cooked.
Enjoy!
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