Various Veggie Pancakes

By ltrodrigu

Ingredients

• For a Vegetable, Choose From:
• 1 large carrot, peeled and grated
• 1 medium zucchini, grated, sprinkled with salt, squeezed dry after standing 30 minutes
• 1 large ear of corn, kernels cut off
• 1/2 medium beet, peeled and grated
• For Pancakes:
• 3 tablespoons flour
• 1/4 cup grated Parmesan cheese
• 1 tablespoons grated Vidalia onion
• 1 pinch kosher salt
• 1 tablespoon olive oil
• 1 large egg, beaten
• For Lemon-Mint Dipping Sauce:
• 1/3 cup 2% Greek yogurt
• juice of 1/2 lemon
• 1 tablespoon finely chopped fresh mint
• 1 pinch kosher salt

Preparation

Step 1

To Make Pancakes:
Stir your prepped vegetable with flour, Parmesan, onion, and salt in a medium bowl. Warm olive oil in a large cast-iron or nonstick skillet over medium-high heat. When oil is hot, stir 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.

To Make Dipping Sauce:
Whisk Greek yogurt, lemon juice, mint, and salt in a bowl.