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
Directions
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.
MINT YOGURT:
- 2 scallions, chopped
- 2 tablespoons mint leaves, chopped
- 1 pint yogurt
Mix all ingredients together.
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By LoverFood99
Jax, FL
on March 04, 2012
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This was pretty good but bland . . . I started out just to make zucchini pancakes but this looked interesting. It tasted like it needed some type of cheese so I added 1/2 cup of Romano cheese to spruce it up. Also added some parsley . . . The yogurt sauce was pretty good although I prefer plain yogurt with some blackberry jam . . . yum!
By Drevys
on December 27, 2011
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Kids love these too! I have a little fussy eater at the moment & always on the look out for recipes that are quick & easy (of course tasty as well that we can all eat.
I made these last night & they were a great hit.
Thank you for this recipe it differently a keeper.
Note: I added only 1 tsp of cumin for the little peoples taste requirements & have also frozen some, I think they'll be freezer friendly..for easy pan frying I use mental egg rings to keep the round shape & this also help with the amounts that need to be cook.
By cj1234ca_10822528
laguna beach, CA
on July 28, 2008
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These are really delicious. Make sure to make the yogurt sauce to go with them. A couple of tips I would suggest: Use your hands and scoop out a ball of the mixture. Squeeze out excess liquid again w/hands and transfer to frying pan. Also another tip is to place a lid on top of the frying pan so the mixture gets cooked all the way through. Without a lid, the veggies may stay a bit crunchy. I prefer them to melt in your mouth. After I flattened them out in the pan they were about 3 inches across, but nice and thin. Maybe 1/4 thick. These really are good and I plan on making them again!
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