I love the summer season for lots of reasons, but one of my most favorite things about it is the fresh produce we get from the farm.
Oh…I’m sorry…did you not know we were farmers? Well, we are. I mean, basically we are farmers by association because my dad is actually the one who plants the seeds, waters, pulls weeds, maintains and funds the farm. But we totally pick the veggies, so that counts for something.
One thing we have TONS of right now are red potatoes. Potatoes might be my favorite thing we grow because out of one potato you plant, you might get 6 at harvest time. That’s what we call, my friends, a big bang for your buck. Since everyone loves potatoes (but seriously…who doesn’t love potatoes), they are what we cook most of at our house. And roasted potatoes with a little rosemary are good and delicious and fine, but in all honesty, I’m getting board with them. Last night I did a little thinking and decided to make garden pancakes.
(1) farm fresh is the best, right? But obviously, nothing has to be farm fresh. Grab it from the store if you want! shred the (peeled) potatoes – red is my favorite – and zucchini until you have 1.5ish cups of each. Squeeze out the excess water (there will be lots!) by putting it in between paper towels and pushing it. Like so:
(2) add 1 egg, garlic, cheese, and spices and mix together.
(3) using your hands, form patties, 1/2 cup each (give or take). As you form them, continue to squeeze so you get even more liquid out. It’s okay if you feel like the egg is being squeezed out. It’ll be fine. You should have about 6 pancakes ready to go.
(4) heat about a tablespoon of butter or oil in a frying pan over medium high heat and cook for 2-3 minutes on each side, or until they start to brown.
(5) serve as a side dish with sour cream or, our favorite, homemade greek tzaziki sauce.