Zucchini, Carrot And Potato Pancakes
By á-170456
Ingredients
- MINT YOGURT:
- 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
- 2 scallions chopped
- 2 tablespoons mint leaves chopped
- 1 pint yogurt
Details
Servings 1
Preparation
Step 1
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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