Growing up, my family established a tradition of eating my dad’s potato pancakes for breakfast on Christmas morning every year. Now that Matt and I have been cooking so much, we are constantly striving to make everything better than the last time we had it, so this is that success! (Not attempt, because this dish is AMAZING!!!). This recipe is a combination of my dad’s recipe (from the Joy of Cooking), Giada, and our own!
What you need for the potato pancakes (makes about 20):
3 russet potatoes
1/2 cup grated Parmesan
1/2 cup fresh chopped basil
1 cup Italian seasoned panko
Using a grater attachment of a food processor or a cheese grater, grate the potatoes, zucchini, and onions in a large bowl. Using paper towels or a clean dish towel, soak up any liquid in the bottom of the bowl. Add remaining ingredients and combine well. The mixture should be a little runny.
Heat vegetable oil in a large pan. Using a spoon or your hands, form the mixture into pancakes and place in the oil (wait until the oil is nice and hot). Cook until brown, flipping once the bottom is brown. Place the cooked potato pancakes on a paper towel to absorb extra oil.
This is a good place to stop, these potato pancakes are amazing to eat as is. Or…keep reading and prepare to be blown away!
Preheat the oven to 350 degrees. Place the cooked potato pancakes on a piece of foil on a baking sheet. Place a slice of fresh mozzarella and bake until the cheese has melted.
Top with hot tomato sauce, and ENJOY!! It’s an amazing vegetarian version of our favorite chicken Parmesan, but the potato pancakes are also delicious on their own!!