Veggie Pancakes
From Recipes
| 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.
