Chef Wendell: Zucchini and potato pancakes

Tradition is sacred. However, just in time for Passover, these potato pancakes, or Latkes, contain zucchini to kick up the nutrient content a bit. I worked in a Jewish Kosher Delicatessen in Boston during the 70s and we used chicken fat for frying them golden brown. Now we know better than to eat chicken fat. 911! Thud! Toss the Crisco or chicken Schmaltz and use good olive oil on these traditional treats. They’re normally topped with apple sauce and or sour cream, but Greek yogurt is good too, and it’s more nutritious.

  • Zucchini is rich in antioxidants lutein and zeaxanthin that scavenge harmful free radicals from the body that play a role in aging and various diseases.
  • Zucchini is a source of folates–important in cell division and DNA synthesis and can help prevent neural tube defects in the fetus.
  • Very good source of potassium a heart friendly electrolyte that reduces blood pressure and heart rates caused by sodium.
  • Warning–Never eat spoiled potatoes that have discolored to green underneath the skin. If sprouts are present on the outside of the vegetable, remove before preparing and cook thoroughly.

Zucchini and Potato Pancakes
Gluten Free

1 # red potatoes, grated, skin on-Fiber, Vitamin B6, C, Iron,
1 medium yellow squash, grated-Antioxidants
1 medium zucchini, grated-Antioxidants
1 small onion, finely chopped-Anti-Cancer
4 cloves garlic, minced-Anti-cancer
¼ cups potato starch
2 scrambled eggs
1 tsp. sea salt-Trace minerals
1/4 tsp. pepper
Olive oil for sautéing-Antioxidant

  • If you have a food processor, run the potatoes, yellow squash, zucchini, onion, and garlic through it on the grate setting. If you don’t have a food processor, you can use a box grater to grate the vegetables.
  • Squeeze the excess moisture from the vegetables. (Removing the liquid is essential to making crispy hash browns).
  • Add and pepper to the vegetables and stir to thoroughly combine.
  • Add oil to a largest skillet you have. Spread the hash brown mixture evenly over the bottom of the pan. Cook over a medium high flame until the bottom is crispy, approximately 4 – 6 minutes. Then flip and cook until the other side is crispy, approximately 4 – 6 minutes.
  • Or make individual 4-5 inch pancakes.
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