Cookbook:Potato, Courgette, and Cavelo Nero Pancakes

Ingredients

 * 1 courgette (zucchini)
 * ½ tsp salt
 * 3 medium potatoes
 * 4 fronds cavelo nero (lacinto kale)
 * 8 spring onions, finely sliced
 * 60 g dill, chopped
 * 2 eggs
 * ¾ cup all-purpose flour
 * ½ tsp pepper
 * Rapeseed / canola / vegetable oil

Procedure

 * 1) In a food processor, coarsely grate the courgette. Alternatively, use the coarse grating side of a cheese grater.
 * 2) Sprinkle the courgette with the salt and let sit in a bowl for about 15 minutes. Then squeeze through a fine mesh or cheesecloth to remove moisture.
 * 3) Finely grate the potatoes with the fine grating side of a cheese grater. Alternatively, first coarsely shred the potato in the food processor, then use the knife blade sparingly to make it slightly chopped. Remove moisture with a cheesecloth or fine mesh.
 * 4) Remove the stem, then finely slice the cavelo nero.
 * 5) Combine the grated courgette, grated potato, sliced cavelo nero, sliced spring onions, and chopped dill in a bowl. Add the eggs, flour, and pepper. Mix with a mixing spoon.
 * 6) Heat a pan on medium heat and add a few tablespoons of oil. Place a spoonful of batter in the pan, and flatten with a spatula. You should be aiming for no more than 4 inches in diameter, as larger ones will lack integrity. Cook for 3–4 minutes, then flip with the spatula, and cook for another 3–4 minutes. Add more oil to the pan as needed.
 * 7) Place a paper towel or two on a plate, then place the fritter pancakes on the paper towel to let the oil drain off.
 * 8) Serve with sour cream, applesauce, or ketchup.