Potato pancakes are one of my absolute favourite types of pancakes. I love them infinitely more than regular fluffy pancakes. They are one of the foods I could eat forever, and never stop (along with rice krispie squares…but that’s a story for another day). Although I love potatoes, I know I should probably limit myself, so I decided to create a similar pancake using a non-starchy veggie. I decided to use the word fritter in the title because some people are weird, and think that I actually mean to put zucchini in regular pancake batter, and they immediately write them off without even trying them. Hopefully, if you are reading this post, you won’t do that…
It’s been a while since I posted a recipe…Christmas and a trip to New Brunswick happened, and then I got a new job, and it has been a bit nutty around here getting used to my new role. I work from home quite a bit now, which often means that I use the time (i.e. nap time) I used to use for blogging to do work related tasks. Now that I am used to my new role, and getting in the groove of things, I have been able to start thinking about the blog again. I actually made these fritters about a month ago, and took the photos, but I am just getting around to posting them.
You’ll notice in some of the photos that there is a pink thing sticking out of the top of the pile of fritters. That would be a knife, and you can thank my son for that. Obviously, I get mother of the year award for leaving a knife in his reach and being so focused on my task that he had a chance to pick it up and stab the stack of pancakes. The sad thing is that I didn’t even notice it once it was there. My sister walked in soon after, and asked why there was a knife sticking out of the stack. Oh well, everyone lived to tell the tale, and I learned to be careful with where I leave my photo props…I thought it looked nice too, so I left it in for some of the photos. 🙂