Vegetable pancakes
Nb persons: 0
Yield: 4 servings:
Preparation time:
Total time:
Source:
| Use alone or in combination: Zucchini, yellow squash,winter squash, corn, chopped scallions; even spinach or chard( just cook it, and squeeze it dry,and chop it first.) And consider tossing in a tablespoon of fresh herbs or spices. Sweet potato and corn benefit from a bit of cilantro, zucchini comes to life with dill, And ginger or cardamom will warm up winter squash beautifully. Cook time: 30 minutes Ingredients: | |
| About 1 1/2 pounds | grated vegetables, peeled first if necessary ( 3 cups packed) and squeezed dry |
| 1/2 small | onion, grated or 4 scallions |
| 1 egg or 2 egg whites, lightly beaten | |
| 1/4 cup | white or whole wheat flour, more or less |
| Salt | |
| freshly ground pepper to taste | |
Olive oil or vegetable oil or butter for greasing the pan
1- heat oven to 275 degrees. Grate the vegetables by hand or with the grating disk of a food processor. Mix together the vegetables, onion, egg, and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn't holding together.
2- put a little butter or oil in a large skillet or griddle over medium high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches to prevent overcrowding. ( transfer finished pancakes to the oven until all are finished.) cook turning once, until nicely browned on both sides, about 5. I uses. Serve hot or at room temperature.
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