Made an interesting discover yesterday. Instead of using a food processor or box grater to shred zucchini and onion for pancakes (AKA latkes or fritters ), I used the Spiralizer. It worked really well.
2 medium zucchini ( 1 green, 1 yellow)
1/2 of a medium onion
1 tsp.kosher salt
1/2 tsp. freshly ground pepper
2 eggs, beaten
2-3 heaping tablespoons flour
1 tsp. baking powder
canola oil for frying
1. Spiralize the zucchini using the “spaghetti” blade. Spiralize the onion using the “slicer” blade. You can start by using the whole onion and stop half way through the process, saving the second half for another use.
2. I spiralize onto a flexible cutting sheet, so it was easy for me to take a sharp knife and cut the pile of zoodles and onions into shreds.
3. Put the vegetable shreds into a colander. Season with the salt and pepper and toss to coat evenly. Let drain in the colander for at least a half hour to get rid of some of the liquid.
4. Squeeze out more liquid or blot with paper towels. Put the vegetables into a bowl and add the eggs, flour, and baking powder. Stir well.
5. Put enough oil in a large frying pan to generously coat the bottom. Heat the oil. Add the zucchini mixture in heaping spoonfuls to the hot oil. Fry until brown and crispy.
6. Drain on paper towels. Serve with sour cream or Greek yogurt.
We had this as a side dish to chicken, but they were so good that they could probably be a light meal by themselves.
Note: The Spiralizer was simpler to use than a food processor, and much easier to clean. I tend to avoid box graters because I invariably grate my knuckles in the process. Bottom line: all veggie pancakes will be spiralized in the future!