Vegetable Pancakes

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I enjoyed these and felt good that I was eating my veggies! I used 2 zucchini which I drained for 1/2 hour, 1 parnsnip, no onion, and had to double the flour to ensure it wasnt watery. I tried one batch with oil and then several with just spray. They cooked much crisper and more evenly with spray. I hope these reheat well for lunch tomorrow.

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These veggie pancakes are one of my favorite side dishes now. And it is easy to tweak the flavor to go with what you are having with it by adding some garlic or green onion or a bit of chopped rosemary - endless possibilities. Thanks, Paula!

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Like another reviewer did, I also used no calorie cooking spray, so they probably aren't as crisp as they could be but were delicious! I didn't have green onions, so I grated some yellow onion instead. And if you're never grated onions before, you should start adding it to your cooking vocabulary, the flavors are released and does wonders for recipes. Also, I added some cayenne pepper just to add a kick and it went SO well will some cool sour cream. What a keeper!

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I used to make zucchini pancakes, but couldn't remember the recipe. So, I found these and would never have even thought to use carrots! I substituted yellow onions for the green as I didn't have any. I absolutely love the flavor! Hot or cold, I could eat these everyday!
My only problem is the carrots took forever to grate. But for that flavor, who cares? :

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This is the best! You can use stuff you have in your fridge--no special grocery runs really necessary. Of course, like any creative cook, I changed it up. In addition to the carrots and zucchini, I added grated gold and red potatoes, (reduced zucchini by 1/3. Didn't have green onions so used shallots and chives. Next time will add garlic. The best addition, IMO, was the grated pecorino I added to the batter. Gave it such a yummy flavor...deeper and more substantial. Also sauteed some shiitake shrooms with garlic and parsley and spooned them over the pancakes as a topping...fan-freakin-tastic!! I made it for my roomies who were hard at work painting the house (my contribution was cooking! and they LOVED it! It was so darn easy to make, I am forever a fan of this recipe and will make it often.

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It's hard to know when these are completely cooked, but even if they are slightly undercooked they are still amazing.

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These were great as a side dish for our chicken dinner. I used a non-stick skillet with cooking spray to omit a few calories and it worked great. I'll add more salt to the batter next time, and change up the veggie combinations, but as a base recipe this is a keeper!

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I have made these several times since seeing Paula make them, and everytime I do, I have to make a double batch. I made them last night and they were gone in no time. Thanks Paula for a tasty recipe.

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I threw in a little bit of red pepper to give it some kick, but surprisingly good on its own too.

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These were a great way to use up my abundance of zuchini in my garden, the hubby and kids loved them. Recipe was right on!