Chronicles of Less Urban Living, Fresh from In the Night Farm

Sweet Potato & Zucchini Frittercakes

Looking down the barrel of another day of stacking hay, I found myself in the mood for a relatively high-carb breakfast — but something different from yesterday’s Hay Day Hash. Vegetable pancakes, which tend to be more like fritters in texture, sounded perfect. Instead of the usual savories like onion and garlic, I chose to flavor these with warm spices, dried fruit, and coconut. They were delicious!

On a less active day, I would lower the carb count in this recipe by switching out half the dried fruit for walnuts, and possibly swapping the quantities of sweet potato and zucchini. The latter change would render even more important the step of salting, draining, and squeezing out the vegetables; if they’re too moist, the frittercakes won’t stick together in the pan.

Sweet Potato & Zucchini Frittercakes

1 1/2 cups sweet potato, grated
1 cup zucchini, grated
1/4 tsp salt
1 small egg (or half of a large, beaten egg)
1/4 cup raisins (not packed)
1/4 cup dried cranberries (not packed)
1 tsp cinnamon
1/8 tsp nutmeg
pinch of ground clove
2 Tbs coconut oil

Combine grated sweet potato and zucchini with salt, and allow to sit in a colander for 10 minutes. Squeeze out as much liquid as possible. Transfer vegetable mixture to a bowl and add remaining ingredients, except coconut oil, and combine thoroughly.

Heat coconut oil on griddle. Drop batter by large spoonfuls onto griddle and flatten into “pancakes.” Fry until browned and crispy, about 4 minutes on each side. Serve with butter and a snowfall of unsweetened coconut.

Makes 4 frittercakes.

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