Potato, Courgette, and Cavolo Nero Pancakes
These vegetable pancakes pack grated potato, courgette and cavolo nero into a single crisp fritter. Salting and squeezing the courgette, then wringing out the potato, removes the water that would otherwise make the batter soggy. A generous 60 g of dill and a handful of spring onions keep the flavor fresh and green against the starchy potato. Keep them under 4 inches across so they hold together in the pan.
Instructions
Coarsely grate the courgette with a food processor or the large holes of a box grater. Toss it with the salt, leave it in a bowl for about 15 minutes, then squeeze out the liquid through a fine mesh or cheesecloth.
Grate the potatoes finely on the small holes of a box grater. If you prefer the processor, shred them coarsely and pulse briefly with the knife blade so they are only slightly chopped. Squeeze out the moisture with cheesecloth or a fine mesh.
Strip the stems from the cavelo nero and slice the leaves finely.
Combine the courgette, potato, cavelo nero, spring onions and dill in a large bowl. Add the eggs, flour and pepper, and stir with a spoon until the batter is evenly mixed.
Heat a pan over medium heat and add a few tablespoons of oil. Drop in a spoonful of batter and flatten it with a spatula, keeping each pancake to no more than 4 inches across, since larger ones fall apart.
Cook for 3 to 4 minutes, flip, and cook another 3 to 4 minutes. Add more oil to the pan as needed between batches.
Lift the pancakes onto a plate lined with a paper towel or two so the excess oil drains off. Serve with sour cream, applesauce or ketchup.
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