Zucchini, Carrot and Potato Pancakes |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
1 large zucchini |
2 large russet potatoes, (10 to 11 ounces each) |
2 carrots |
1 medium onion, minced |
2 cloves garlic, minced |
2 eggs |
4 tablespoons all-purpose flour |
1/2 teaspoon baking powder |
2 teaspoons cumin |
salt and pepper |
canola oil, for frying |
2 scallions, chopped |
2 tablespoons mint leaves, chopped |
1 pint yogurt |
Directions:
1. With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.
2. MINT YOGURT:
3. Mix all ingredients together.
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