Vegetable Pancakes

By Birgitta

MArk Bittman: A surefire way to get anyone to eat any vegetable, these crisp babies are delicious as a side dish, as an appetizer or served on a bed of greens as lunch. Root vegetables are most common, but you can use whatever looks good to you, alone or in combination: zucchini, yellow squash, winter squash, corn or chopped scallions; even spinach or chard is good (just cook it, squeeze it dry and chop it first). And consider tossing in a tablespoon of fresh herbs or spices. Sweet potato and corn benefit from a bit of cilantro; zucchini comes to life with dill; and ginger or cardamom will warm up winter squash beautifully.

Ingredients

• 1 1/2 About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry
• 1/2 small onion, grated (or 4 scallions)
• 1 egg or 2 egg whites, lightly beaten
• 1/4 cup white or whole wheat flour, more or less
• Salt and freshly ground black pepper
• Olive or vegetable oil or butter for greasing the pan

Details

Servings 4
Adapted from npr.org

Preparation

Step 1

Preheat the oven to 275 degrees.

Grate the vegetables by hand or with the grating disk of a food processor. Mix together the vegetables, onion, egg and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn't holding together.

Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, pressing down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.