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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These taste like potato pancakes but have a fun colorful look from nutritious carrots, zucchini, peas and corn. It's a surefire way to get your kids to eat a variety of vegetables.Coleen Schneider, Johnsonburg, Pennsylvania Ingredients:
2 to 3 medium zucchini, coarsely grated (about 2 cups) |
1 medium carrot, grated |
1 medium potato, peeled and grated |
1/3 cup frozen peas |
1/3 cup frozen corn |
2 eggs |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup grated parmesan cheese |
1/4 teaspoon each salt, pepper, garlic powder and celery seed |
oil for frying |
Directions:
1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in the eggs, flour, cheese and seasonings; mix well.
2. In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm. Yield: 1 dozen.
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