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veggie pancakes |
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Veggie Pancakes2 to 3 medium zucchini, coarsely grated (about 2 cups) 1 medium carrot, grated 1 medium potato, peeled and grated 1/3 cup frozen peas 1/3 cup frozen corn 2 eggs 1/4 cup all-purpose flour 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon celery seed Vegetable oil (for frying) In a colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 inch of oil over medium heat. Drop batter by 1/4 cupsful; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm. Yields 12. |
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