Leek Potato And Zucchini Pancakes With Baby Lettuces Recipes

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LEEK, POTATO AND ZUCCHINI PANCAKES WITH BABY LETTUCES



Leek, Potato and Zucchini Pancakes With Baby Lettuces image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 2 servings

Number Of Ingredients 20

For the hotcakes:
1 medium russet potato (8 ounces)
Salt
3 whole leeks, white and light green parts, sliced crosswise into 1/8-inch-wide pieces (to make about 4 cups), and thoroughly rinsed
1 cup shredded zucchini
1 large egg, beaten
1/4 cup all-purpose flour
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Black pepper
2 tablespoons canola or olive oil
For the salad:
Juice of 1 lemon
Finely grated zest of 1 lemon
1 teaspoon honey
1/2 cup extra virgin olive oil
1 clove fresh garlic, peeled and crushed
Salt and black pepper
3 cups fresh baby lettuces
1 shallot, minced

Steps:

  • Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.
  • Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.
  • Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.
  • In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick. Repeat with the remainder of the mixture.
  • Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.
  • For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
  • To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 60 grams, Carbohydrate 66 grams, Fat 76 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 13 grams, Sodium 1309 milligrams, Sugar 15 grams, TransFat 0 grams

POTATO LEEK PANCAKES



Potato Leek Pancakes image

Provided by Food Network

Yield 8 (3-inch) pancakes or 4 (6-in

Number Of Ingredients 9

2 cups peeled, grated potatoes
1 1/2 cups finely chopped leeks, white part only
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
Vegetable oil
Salad greens, for decorating the serving platter
Smoked Salmon, creme fraiche, and caviar, or chunky applesauce, for garnish

Steps:

  • Mix the potatoes, leeks, eggs, flour, salt, and pepper together in a large bowl until thoroughly combined. Heat just enough oil to cover the bottom of a medium-size skillet. Spoon one-eighth of the mixture into the center of the skillet and spread it out slightly to form a 3-inch circle. Cook over medium heat until golden on the underside. Using a large metal spatula, turn it over and cook until golden on the other side and cooked through. Repeat with the remaining mixture, keeping the cooked pancakes warm in the oven. Serve warm with smoked salmon, creme fraiche and caviar, or chunky applesauce.;

ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes twenty 2-inch pancakes

Number Of Ingredients 9

2 medium russet potatoes, peeled and grated by hand
3 medium zucchini, seeded and grated by hand
2 shallots, peeled and minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons flour
1/4 cup beer
Vegetable oil, for frying

Steps:

  • Wrap vegetables in a clean kitchen towel and squeeze out excess liquid. Mix with salt, pepper, eggs, flour, and beer.
  • In a large saute pan over medium heat, heat 1/8 inch oil for 1 minute. Add batter by tablespoons; flatten to form pancakes. Cook until golden, about 4 minutes. Turn and cook for 1 more minute; transfer to a paper towel.

LEEK POTATO PANCAKES



Leek Potato Pancakes image

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 pound russet potatoes, peeled and quartered (about 1 large)
2 pounds medium leeks (white portion only), thinly sliced
4 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil, divided
6 tablespoons sour cream

Steps:

  • Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.

Nutrition Facts : Calories 340 calories, Fat 18g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

ZUCCHINI AND POTATO PANCAKES



Zucchini and Potato Pancakes image

I found this recipe years ago while searching for new ways to use vegetables from our garden. My family really enjoys these delicious pancakes.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 1 dozen.

Number Of Ingredients 11

3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
1/2 cup seasoned bread crumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
4 tablespoons canola oil, divided

Steps:

  • In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the bread crumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat., Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Nutrition Facts : Calories 308 calories, Fat 18g fat (3g saturated fat), Cholesterol 159mg cholesterol, Sodium 1173mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO-LEEK PANCAKES



Sweet Potato-Leek Pancakes image

Provided by David Barber

Categories     Potato     Vegetable     Side     Vegetarian     Leek     Sweet Potato/Yam     Fall     Pan-Fry     Nutmeg     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 16

Number Of Ingredients 11

1 large russet potato, peeled, grated (about 2 cups)
2 cups coarsely grated peeled red-skinned sweet potato (yam; from 1 large)
1 leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 1 1/4 cups)
1/4 cup all purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
5 tablespoons (about) vegetable oil
Applesauce
Sour cream

Steps:

  • Preheat oven to 275°F. Mix first 8 ingredients in large bowl to blend. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls onto skillet. Using spatula, gently flatten each mound to 3 1/2-inch-diameter round. Cook pancakes until brown and cooked through, about 3 minutes per side. Transfer pancakes to baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Transfer pancakes to plates. Serve with applesauce and sour cream.

POTATO AND LEEK PANCAKE



Potato and Leek Pancake image

Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer.

Provided by Chef Kate

Categories     Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

5 large yukon gold potatoes (peeled)
3 tablespoons unsalted butter
3 large leeks, white and pale green parts, sliced in small ring
salt & freshly ground black pepper
3 tablespoons olive oil
1/4 teaspoon nutmeg, freshly grated
2 teaspoons fresh thyme (or 1 Teaspoon Dried)
1 tablespoon all-purpose flour
1 tablespoon fresh flat leaf parsley, finely chopped

Steps:

  • Grate potatoes into mixing bowl and cover with water.
  • Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes.
  • Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel.
  • In skillet, heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter.
  • When the butter/oil is hot, spread half the potates in the pan and press down with a wooden spoon.
  • Sprinkle with salt, pepper, nutmeg and half the thyme.
  • Over potato layer, spread leeks in a thin layer and sprinkle with flour.
  • Cover that with the rest of the potato mixture and press down.
  • Sprinkle with salt, pepper, nutmeg and remaining thyme.
  • Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet.
  • Saute for another 8-10 minutes or until very crusty.
  • Serve with sour cream or creme fraiche and garnish with thyme sprigs.

Nutrition Facts : Calories 755.2, Fat 38.5, SaturatedFat 14, Cholesterol 45.8, Sodium 45.6, Carbohydrate 97.5, Fiber 9.5, Sugar 8.6, Protein 9.7

ZUCCHINI-POTATO PANCAKES



Zucchini-Potato Pancakes image

This recipe was posted in our local newspaper, and my husband and I thought it sounded good. The recipe is very user friendly with the most work being the shredding of the zucchini and the potato. The work is well worth it though--trust me!

Provided by Ernies Bert

Categories     Potato

Time 45m

Yield 6 pancakes, 4-6 serving(s)

Number Of Ingredients 9

1 large zucchini, about 1/2 pound, ends trimmed
1/2-1 teaspoon kosher salt
1 large russet potato, about 1/2 pound, peeled
1/3 cup diced onion
1 large egg
1/4 cup all-purpose flour
fresh ground pepper
2 -4 tablespoons sunflower oil or 2 -4 tablespoons olive oil
sour cream, for serving

Steps:

  • Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 teaspoon kosher salt. Transfer zucchini to a colander in a bowl and let zucchini drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid.
  • Shred the potato into a bowl using the large holes of a box grater.
  • In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Work quickly because the zucchini-potato mixture oxidizes and discolors once hit by the fresh air.
  • Heat 2 to 4 tablespoons of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form six 4-inch cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer.
  • Serve at once with a dollop of sour cream.

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