One of my favorite tools in my kitchen is my cast iron pan… yes, it’s heavy and difficult to clean, but it’s worth the little bit of extra effort!  Not only do you get a mini-workout while cooking with cast iron (maybe it’s just mine??), but it’s a fantastic way to boost the iron content in your food as some of this mineral leaches into your food while you cook.  This is a good thing, especially for women and/or vegetarians/vegans who may be iron deficient!

For a more detailed description of the benefits of cast iron cooking, check out the article Eating Well: 3 healthy reasons to cook with cast iron from The Chicago Tribune.

To make these zucchini pancakes, I decided to flex my muscles and use my cast iron pan.  These pancakes are a super easy weeknight favorite of mine, as the most demanding task is shredding the zucchini, carrots, and/or potatoes.  This recipe is fantastic with just one of these veggies or all of them.  You can also get creative and use whatever veggies you may have in the fridge (this is the most common way I cook on weeknights – make dinner based on what is in the veggie drawer…).  I happened to have leftover mashed potatoes that I used in lieu of a shredded potato (time saver & use of leftovers; score!).  If you have the time, the best method is to shred all the veggies into a colander, salt them lightly, and let them sit for ~10 minutes.  This way, they’ll lose some of the water content and will be easier to make into a pancake.

I served these with a dollop of sour cream and they were delicious!  Enjoy!

zucchini pancakes, potato pancakes, milk and sugar, milk and sugar sisters, michelle stroebe

Zucchini Pancakes

1 clove garlic, minced

~2 Tbsp fresh oregano, minced

1 medium to large zucchini, shredded

2 carrots, shredded

1 potato, shredded (or, sub for leftover mashed potatoes, if you happen to have them!)

salt/pepper, to taste

1/4 cup parmesan (or whatever your favorite cheese is)

1 egg

1/4 cup bread crumbs

pinch red pepper flakes (optional)

1-2 Tbsp olive oil (to cook the pancakes)

Shred all the veggies into a colander, salt them lightly, and let them sit for ~10 minutes.  Mince garlic & oregano and add to a large bowl.  Add the shredded veggies and remaining ingredients, except the olive oil (through red pepper flakes).  If you notice the mix isn’t sticking together well, slowly add more bread crumbs (or flour) until you can make a patty out of the mix.

Sprinkle a light layer of bread crumbs or flour onto a plate.  Shape your pancake patties into whatever size you prefer (smaller are easier to manage) and place on the plate.  Turn over so that the flour/bread crumbs coat both sides.

Add the oil to your cast iron pan (or any pan will work!) and heat on medium high.  Let the pan preheat before you start cooking the pancakes (to make sure you get a nice crust).  Once the pan is nice and hot, add the pancakes and let cook 4-5 minutes each side, or until a golden brown crust has formed.  Serve warm and enjoy!!

zucchini pancakes, potato pancakes, milk and sugar, milk and sugar sisters, michelle stroebe

zucchini pancakes, potato pancakes, milk and sugar, milk and sugar sisters, michelle stroebe

zucchini pancakes, potato pancakes, milk and sugar, milk and sugar sisters, michelle stroebe

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