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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Crunchy, golden brown vegetable pancakes made with zucchini, summer squash, carrots, sweet potato and onion. Delicious as a side dish or even a light summer supper! The nicest thing about this recipe is you can substitute whatever root vegetable your garden offers - beets, turnips, parsnips, whatever! Ingredients:
1 zucchini, shredded |
1 yellow squash, shredded |
1 large sweet potato, peeled and shredded |
2 large carrots, peeled and shredded |
1 yellow onion, shredded |
2 eggs, beaten |
1/2 cup complete pancake and waffle mix |
1 tablespoon garlic powder |
salt and pepper |
vegetable oil (for frying) |
Directions:
1. Mix all shredded vegetables together in a mixing bowl.
2. Gently stir in the beaten eggs, and mix thoroughly.
3. Add the pancake mix (enough to make the shredded vegetables hold a shape when picked up with your hands to place in the heated oil).
4. Fry the pancakes on one side until golden brown.
5. Turn carefully, pressing with a spatula to flatten the cakes and cook all the way through.
6. As cakes are finished, remove to a paper towel and sprinkle with salt and pepper. Keep cakes warm in a preheated 325 degree oven, placed on a rack to keep crisp.
7. Serve with sour cream, applesauce, or just as is!
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