Sweet Potato and Zuccini Pancakes
MAKES 4 SERVINGS • PREP TIME: 25 minutes • COOK TIME: 25 minutes
These potato pancakes, unlike the typical holiday fare, are a light delight! Sweet potato, zucchini, onion, egg and spices cooked with just a little olive oil make them especially nourishing, and they reheat beautifully. Shred the basil just before adding it to retain its bright green color. Here’s a convenient way to shred it: Stack the basil leaves, roll them into a cigar shape, and snip it with scissors or cut thin slices with a sharp chef’s knife.
8 ounces orange-fleshed sweet potato, such as garnet yam, grated
1 small zucchini, finely grated
1/2 small onion, grated
2 organic eggs, beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup loosely packed fresh basil leaves, shredded
4 teaspoons extra-virgin olive oil
1 tablespoon brown rice flour
Organic plain Greek yogurt, for serving
Put the sweet potato, zucchini, and onion in a colander and press gently to squeeze out excess moisture. Put the eggs, salt, pepper, and nutmeg in a large bowl and whisk to combine. Add the grated vegetables, basil, and flour and stir with a spatula to combine. Heat the olive oil in a large skillet over medium heat.
Spoon the mixture into the skillet by the heaping table-spoonful, draining any moisture first, the flatten with the back of spoon. Cook until golden brown on both sides, about 2 minutes per side. Transfer to a platter, keeping the pancakes in a single layer. Serve hot or warm with a dollop of Greek yogurt.
VARIATIONS: Top the pancakes with a small slice of smoked salmon, or with arugula and a slice of tomato.
STORAGE: Store leftover batter in an airtight container in the refrigerator for up to 2 days. Wrap leftover pancakes tightly and store in the refrigerator for up to 3 days or in the freezer for 1 month. Reheat refrigerated pancakes in a preheated dry skillet over medium heat, or in a toaster oven. Reheat frozen pancakes in a 350 degree oven for 15 minutes.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.