Savory Veggie Pancakes

By MystiQ

Ingredients

• You can make these healthy fritters with cup carrot, zucchini, corn, or beet.
• Carrot: Peel and grate 1 large carrot.
• Zucchini: Grate 1 medium zucchini, sprinkle with salt, let stand 30 minutes, and then squeeze dry.
• Corn: Cut kernels from 1 large ear corn.
• Beet: Peel and grate 1/2 medium beet.
• Dipping Sauce
• 1/3 cup 2% Greek yogurt
• juice of 1/2 lemon
• 1 Tbsp finely chopped fresh mint
• pinch kosher salt in a bowl

Details

Adapted from parade.com

Preparation

Step 1

Make Pancakes

Stir your prepped vegetable with 3 Tbsp flour, ¼ cup grated Parmesan, 1 Tbsp grated Vidalia onion, and 1 pinch kosher salt in a medium bowl. Warm 1 Tbsp olive oil in a large cast-iron or nonstick skillet over medium-high heat. When oil is hot, stir 1 large beaten egg into vegetable mixture. Drop heaping spoonfuls of batter into pan; flatten slightly with back of spoon and cook until golden, about 2 minutes per side. Serve with Lemon-Mint Dipping Sauce (below).

Makes: 5 or 6 pancakes.

Make Dipping Sauce

Whisk 1/3 cup 2% Greek yogurt, juice of ½ lemon, 1 Tbsp finely chopped fresh mint, and 1 pinch kosher salt in a bowl.