Zucchini, Carrot And Potato Pancakes

Zucchini, Carrot And Potato Pancakes
Zucchini, Carrot And Potato Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    large zucchini

  • 2

    large russet potatoes - (10 to 11 oz ea)

  • 2

    carrots

  • 1

    medium onion minced

  • 2

    garlic cloves minced

  • 2

    eggs

  • 4

    tablespoons all-purpose flour

  • 1/2

    teaspoon baking powder

  • 2

    teaspoons cumin

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Canola oil for frying

  • MINT YOGURT:

  • 2

    scallions chopped

  • 2

    tablespoons mint leaves chopped

  • 1

    pint yogurt

Directions

With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt. For the Mint Yogurt: Mix all ingredients together. This recipe yields ?? servings.

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