Shredded Vegetable Pancakes - Not Your Ordinary Latke

Vegetable Pancakes

These are essentially a form of latke, except instead of using only potato I’ve used carrots and summer squash as well.

Why? Frankly, these are so pretty I couldn’t resist. Plus you get a little more nutritional bang for your proverbial buck

Ingredients:

1 cup shredded potatoes
1/2 cup shredded carrot
1/2 cup shredded zucchini
1 onion, grated
1 egg, beaten
2-3 tablespoons flour

Oil, for frying

Using a food processor will make shredding all of these vegetables a breeze.

Directions:

After grating the vegetables, place in a colander and press out any excess liquid.

Put vegetables, onion, and egg into a bowl. Mix well to coat.

Add flour 1 tablespoon at a time until the mixture holds together and is no longer runny.

Add oil to a frying pan, to about 1/4 inch depth.

When oil is hot, drop spoonfuls of potato mixture into the frying pan taking care not to crowd them.

When fully browned on bottom (about 5 minutes), flip over and brown the other side (3 or 4 minutes).

Serving:

You should get about 1 dozen smallish pancakes. I dare your family to have leftovers.

These are delicious as is, still warm or at room temperature.

They are totally sinful served with applesauce and sour cream, just as you would a traditional latke.

Adapted from:

American Wholefoods Cuisine

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