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Vegetable Pancakes Recipe

January 24th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)containerlight sour cream
  2. 1teaspoonfines herbes
  3. 1/2teaspooncayenne pepper
  4. 1mediumbaking potato
  5. 3mediumzucchini
  6. 2carrots, peeled
  7. 1onion, minced
  8. 2largeeggs, beaten
  9. 1/2cupall-purpose flour
  10. 1teaspoonsalt
  11. 1/4teaspoonpepper
  12. 2tablespoonsvegetable oil, divided(as needed)

DIRECTIONS

  1. In a small bowl, mix together the first 3 ingredients; chill for 2-4 hours.
  2. Peel the potato; grate the potato, zucchini, and carrots (my food processor works well for this step).
  3. Press grated vegetables between paper towels to drain as much moisture as possible.
  4. In a mixing bowl, stir together the grated vegetables, onion, eggs, flour, salt, and pepper.
  5. In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat.
  6. Spoon 1/4 cup batter per pancake into skillet.
  7. Cook each pancake approximately 4 minutes on each side; add more oil to skillet as needed.
  8. Drain pancakes on paper towels.
  9. Serve with sour cream mixture.

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