Monday, July 1, 2013

Meatless Monday: Savory Vegetable Pancakes


3 small zucchini, shredded
1 cup onion, finely chopped
2 small red potatoes, shredded
2 carrots, peeled and shredded
½ cup corn, frozen or fresh
4 eggs
6 tablespoons flour
1 ¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon basil, dried
1/2 teaspoon granulated garlic
½ teaspoon granulated onion
½ cup white sharp cheddar cheese, shredded
Oil for frying
Sour cream or salsa (optional)


1. Mix eggs, flour, seasonings and cheese in large bowl.
2. Add vegetables to bowl and mix well.
3. In frying pan, heat ¼ inch of oil to medium-high.
4. With a slotted spoon, drop vegetable mixture by 1/3 to ½ cup per pancake, depending on how large you want the pancakes. Fry until edges brown, then flip over and fry another two minutes.
5. Drain on paper towels. Serve plain or with topping of your choice.


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