Vegetable Pancakes

By Janet-2

from Mark Bittman

Ingredients

• 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry (try sweet potato, corn, zucchini, squash)
• 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

Preparation time 30mins

Preparation

Step 1

1. Heat the oven to 275°F. Grate the vegetable or 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.

2. 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, press 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.