Wagyu Bacon Zucchini Sweet Potato Pancakes Recipes

BACON POTATO PANCAKES

Steps:

• Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.
• Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.
• Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.
• Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

ZUCCHINI AND POTATO PANCAKES

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.

ZUCCHINI-POTATO PANCAKES

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.

WAGYU BACON, ZUCCHINI & SWEET POTATO PANCAKES

Steps:

• PREPARING THE AVOCADO SAUCE: Combine all "avocado sauce" ingredients in a food processor, and blend, while scraping down the sides of the blender.Transfer the sauce into a small bowl.Season to taste with kosher salt and freshly ground black pepper. Cover and chill (this sauce can be made a day in advance).
• PREPARING THE PANCAKESFirst, sweat the shredded/grated zucchini by placing it in a colander. Then, place the colander over a bowl. Sprinkle the zucchini with the kosher salt, and allow it to sit that way for at least 45 minutes. The longer it sits, the more water is drawn out.After the 45 minutes, squeeze/ring out the remaining water using a clean and dry dish towel. Squeeze out as much water as possible. This step is very important, the more moisture in the zucchini, the less likely they are to hold together when you fry them.While the zucchini sweats, cook the Fullblood Wagyu beef bacon in a large skillet until crisp. Then, drain of the bacon fat into a container. Reserve the bacon fat for frying the pancakes. Chop the cooked bacon fine, and set aside. In a large bowl, mix together the zucchini, grated sweet potato, cooked bacon, coconut flour, arrowroot, egg, garlic pow-der, and freshly ground black pepper.Scoop the mixture in golf ball-size portions, and place them on a parchment-lined cookie sheet. Press the balls down firm-ly, and flatten out to 1/2-inch-thick pancakes. Freeze the pancakes for 30 minutes. Heat a large skillet over medium heat, add 1-2 tablespoons of the reserved bacon fat (enough to just lightly coat the bottom of the pan).
• FINAL STEPS: Place the pancakes in the large, heated skillet, and fry them.Once the first side is golden brown, which should take about 2-3 minutes, carefully flip the pancake using a wide slotted spatula. Fry the pancakes on the second side another 2-3 minutes until golden grown, lowering the heat a bit if necessary. Carefully move the pancakes to a wire rack while you make additional batches (adding more bacon fat to the bottom of the pan as needed).Make sure to adjust the heat between batches (if necessary) to avoid burning the pancakes/fritters.Serve the Fullblood Wagyu bacon, zucchini, and sweet potato pancakes hot with the creamy (previously prepared) avoca-do sauce. Enjoy!

ZUCCHINI PANCAKES

Steps:

• Wash and shred zucchini on a fine shredder (DO NOT PEEL).
• In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
• Add flour, sugar, salt and olive oil and stir well to blend.
• Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).
• Preheat griddle to 425- 450°F.
• If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
• Rub grill or frying pan with oil before cooking each batch of pancakes.
• Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
• Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.
• When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.
• Serve with your choice of jams or syrups.
• Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.
• These pancakes are delicious for breakfast, brunch or just as a snack anytime.