Zucchini, Carrot and Potato Pancakes
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
Directions
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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.
In a small bowl, beat eggs with a fork; mix into vegetables.
In a small bowl, mix together flour, baking powder, cumin, salt and pepper. Mix into the vegetables.
In a large pan, heat oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan; cook until brown and crisp. Flip and crisp the other side.
Drain on paper towels. Keep warm in a low oven.
Serve with Mint Yogurt, if desired.
MIint Yogurt:
Mix scallions, mint leaves and yogurt together.