Sweet Potato and Zucchini Pancakes with Wild Alaska Smoked Salmon
Elevate your brunch experience with these delightful sweet potato and zucchini pancakes featuring the exquisite flavors of wild Alaska smoked salmon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 12 pancakes
Ingredients
- 1 package of wild Alaska smoked salmon
- 1 3/4 cups sweet potatoes (about two medium potatoes)
- 1 zucchini
- 2 eggs
- 1 tablespoon olive oil
- 1/2 cup flour
- Salt and Pepper
- Additional oil for frying
- Sour cream with herbs, for dipping
Preparation
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Step 1 Prep the pancakes:
Wash, peel and finely grate the sweet potatoes and zucchini. (If the grated vegetables contain a lot of liquid, it is best to put them in a clean kitchen towel and press firmly until there is no more liquid). Add the eggs, flour, and oil then mix well. Season with salt and pepper to taste. Carefully form the patties.
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Step 2 Fry the pancakes:
Heat some oil in a non-stick frying pan and fry the pancakes on medium heat on both sides. (You may need to add a little more oil to the pan as they fry).
Let cool, top the pancakes with smoked salmon and serve with herbed sour cream.
