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Zucchini, Carrot And Potato Pancakes

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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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