Zucchini, Carrot and Potato Pancakes

Total Time:
32 min
Prep:
12 min
Cook:
20 min
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
  • MINT YOGURT:
  • 2 scallions, chopped
  • 2 tablespoons mint leaves, chopped
  • 1 pint yogurt
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:

Mix all ingredients together.


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