These pancakes are very versatile: zucchini, carrots, potatoes, kale, chard and green onions are just some of the possible list of ingredients. If you have a bountiful harvest of zucchini then you can use 100% zucchini and they will be delicious. The recipe uses 6 cups of vegetables and you can mix and match as you please. Our dinner pancakes were made with 1 onion, 1 carrot, 1 small purple potato and the rest zucchini.
Zucchini-vegetable pancakes (makes about 16 pancakes)
- 6 c. shredded vegetables (of the six cups, it is best to have about 1 cup of onion)
- 2 eggs
- 2/3 c. flour
- 1/2 tsp. pepper
- 1 tsp. salt
- oil for frying
Lightly beat the eggs, mix in the vegetables, and then the flour, salt and pepper. Cover the bottom of a large skillet with a small amount of oil, no more than 1/8″ deep. Heat until very hot, then drop batter by large spoonful. Brown well before turning over. Remove from pan and place on a cookie sheet that is lined with paper towels. Set in warm oven while frying subsequent batches.