Recipe courtesy of Wayne Harley Brachman

Zucchini, Carrot and Potato Pancakes

  • Total: 32 min
  • Prep: 12 min
  • Cook: 20 min
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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


  1. 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.;

1 pint yogurt

  1. Mix all ingredients together.
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