Potato Carrot Zucchini Pancakes
(no really, they're good, as a light main course or a hearty side dish!)
Squeeze excess water from the zucchini. In a large mixing bowl, combine with the eggs,
potaoes, carrot, onion, flour, slat, basil, and pepper. Mix well.
In a large skillet, pour in the oil to a depth of 1/8 inch. Heat over medium heat. When the oil
is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten
each cake with the back of the spoon. Cook until brown on both sides, turning once, about 5
minutes per side.
Remove the cakes from the frying pan and keep warm on a towel-lined baking sheet in the
oven. Continue to make the pancakes until all the batter is used.
Serve hot.
Serves 6-8.
(no really, they're good, as a light main course or a hearty side dish!)
- 1 medium-sized zucchini, grated
2 eggs, lightly beaten
2 large potatoes, grated (peeling optional)
1 large carrot, grated
1 onion, finely chopped
¼ cup oat bran flour or unbleached all-purpose flour
1 tsp. salt
1 tsp. chopped fresh basil
1/3 tsp. freshly ground black pepper
Canola oil
Squeeze excess water from the zucchini. In a large mixing bowl, combine with the eggs,
potaoes, carrot, onion, flour, slat, basil, and pepper. Mix well.
In a large skillet, pour in the oil to a depth of 1/8 inch. Heat over medium heat. When the oil
is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten
each cake with the back of the spoon. Cook until brown on both sides, turning once, about 5
minutes per side.
Remove the cakes from the frying pan and keep warm on a towel-lined baking sheet in the
oven. Continue to make the pancakes until all the batter is used.
Serve hot.
Serves 6-8.
- From The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and
Andrea Chesman
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