Veggie Pancakes

Summary
Prep time	20 min
Cook time	15 min
Source	Taste of Home Aug/Sept 1998
Yield / serves	1 dozen
Rating	Good

Ingredients

• 2 to 3 medium zucchini, coarsely grated (about 2 cups)
• 1 medium carrot, grated
• 1 medium potato, peeled and grated
• 1/3 cup frozen peas
• 1/3 cup frozen corn
• 2 eggs
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon each salt, pepper, garlic powder and celery seed
• Vegetable oil for frying

Preparation

In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.