Best Zucchini Bacon Potato Pancakes Recipes

ZUCCHINI BACON & POTATO PANCAKES

Steps:

• 1. Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
• 2. While you're waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes, until some of the bacon has rendered and there are approximately 1-2 Tablespoons of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon and place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
• 3. In a medium-sized bowl, whisk together the egg, flour, baking powder, pepper, and paprika. Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture and stir to combine. Fold in the Parmesan cheese until everything is well combined.
• 4. Place the sauté pan you used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tablespoon of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tablespoons) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes. Place on an oven-safe plate and keep the cooked pancakes warm at 200 degrees until you're ready to serve them. If desired, top with sour cream or crème fraiche before serving.

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!