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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My family eats these all the time, and the pancakes don't even taste like they're full of fresh veggies. We especially like the cheese mixed in. Ingredients:
2 medium zucchini, grated |
2 eggs |
1/4 cup king arthur premium 100% whole wheat flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried basil |
1 large onion, finely chopped |
1 medium potato, grated |
1 medium carrot, grated |
1/3 cup frozen corn, thawed |
1/4 cup shredded sharp white cheddar cheese |
oil for frying |
cracked black pepper and sour cream, optional |
Directions:
1. In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini.
2. In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with cracked pepper and serve with sour cream. Yield: 12 pancakes.
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