Description

It's time to use up the zucchini in your garden. What better way to do it than with these wonderful pancakes that are just filled with crispy goodness! Serve with mint yogurt, if desired.

Ingredients

• 1 large zucchini
• 2 large russet potatoes, (about 10 ounces each)
• 2 carrots
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 eggs
• 4 T. all-purpose flour
• 1/2 t. baking powder
• 2 t. cumin
• salt and pepper, to taste
• 3 T. canola oil, for frying
• Mint Yogurt:
• 2 scallions, chopped
• 2 T. mint leaves, chopped
• 1 pint yogurt

Steps

1. Wash and grate zucchini, peeled potatoes and carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic.
2. In a small bowl, beat eggs with a fork; mix into vegetables.
3. In a small bowl, mix together flour, baking powder, cumin, salt and pepper. Mix into the vegetables.