1 onion, quartered
½ lb baking potato (1 large) cut into chunks
1 medium zucchini cut into chunks
All-purpose flour
2 eggs
Salt and ground pepper
Pinch of fresh nutmeg
½ tsp ground dill
In a food processor fitted with the metal blade, combine the onion, potato and zucchini and process using off-on pulses until finely chopped and still retaining some texture. Pour into bowl lined with cheesecloth. Squeeze extra moisture out.
Stir in eggs, salt, pepper, nutmeg and dill to blend. Add enough flour to hold together. Heat equal parts of oil and butter in non-stick skillet. When hot enough, form pancakes by spooning tablespoons of batter into the pan. Flatten with a spatula. Fry until golden brown on the first side, 3 - 4 minutes, then flip and fry for the same on the other.
Transfer to paper towel-lined baking sheet. Keep in 200-degree oven until all are cooked. Serve with sour cream and/or chunky applesauce.
Makes 12 – 15 pancakes; serves 4-6
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