Potato, Zucchini and Carrot Pancakes

Potato, Zucchini and Carrot Pancakes
Potato, Zucchini and Carrot Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • nonstick cooking spray

  • 1

    medium zucchini, shredded (about 1 1/4 cups)

  • 1 1/2

    pounds baking potatoes, peeled and shredded (about 4 cups)

  • 1

    large carrot, shredded (about 1 cup)- I shredded 2 baby carrots

  • 1/4

    cup all-purpose flour

  • 5

    large eggs

  • 2

    tsp chopped fresh thyme or 1/2 tsp dried thyme, crushed (I used dried)

  • 1/2

    tsp salt

  • 1/4

    tsp ground black pepper

  • 1

    tbsp canola oil

Directions

1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside. 2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper. 3. In extra-large nonstick skillet, heat half of the oil over medium heat. To make a pancake, spoon about a 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4-5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture. 4. With the back of a wooden spoon or a 1/2 cup measure gently press each pancake, slightly off-center, to make a 3″ diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10-12 minutes or until eggs are cooked through.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: