- Course: Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 18 Times
Kids like vegetables when they're cooked well. When they're vegetable pancakes—they love them! These are crisp and golden, bursting with flavor. Bake them or sauté them in a frying pan.
- 1½ cups peeled, grated potatoes
- ¾ cup grated carrots
- ¾ cup grated zucchini
- 2 tablespoons grated onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup all purpose flour
- 2 tablespoons olive oil
1. Blanch potatoes in boiling water for 1 minute. Drain in a strainer, but do not rinse. In a bowl combine the potatoes, carrots, zucchini, onion, parsley, salt, and pepper. Sprinkle flour over the vegetables and stir just until combined. Let stand for 15 to 20 minutes.
2. Shape vegetable mixture into small balls and flatten on waxed paper. Drizzle the oil in a large nonstick skillet and swirl it around until the oil coats the entire surface. Heat over medium heat until hot.
3. Transfer pancakes to skillet with a spatula. Cook about 5 minutes or until golden brown. Tum pancakes over and cook another 5 minutes. Drain on paper towels.
You can also cook these pancakes in the oven. Preheat oven to 375°F. Spray a baking sheet with cooking spray. Shape vegetable mixture into small balls and flatten on the prepared baking sheet. Bake about 30 minutes or until crisp and golden brown, turning once halfway through cooking time.
© 2004 Meredith Corporation
Nutrition Facts per serving: 147 cal., 7 g total fat (1 g sat. fat), 0 mg chol,. 530 mg sodium, 19 g carbo., 2 g fiber, 2 g pro.
Daily Values: 118% vit. A, 21% vit. C, 2% calcium, 6% iron