You can vary the combination of vegetables for the following recipe according to what you have on hand. Serve with or without a burger or chop and a green salad for a delicious family dinner.
July 19, 2013 by
From: Foods of the Hudson: A Seasonal Sampling of the Region’s Bounty by Peter G. Rose, Overlook Press, 1993. Reprinted with permission.
Preparation time: 15 minutes Cooking time: 3-4 minutes on each side. Yield: 12 4″ pancakes
2 cups peeled potatoes, coarsely grated or cut into matchstick-
1/2 cup carrots, coarsely grated, or cut into matchstick-thin strips
1/2 cup zucchini, coarsely grated, or cut into matchstick thin strips
2 eggs, beaten
2 tablespoons all-purpose flour
1 tablespoon chopped chives (or minced green onions)
2 tablespoons vegetable or olive oil
Wrap the grated vegetables in a clean towel and squeeze the towel to remove excess moisture. In a large bowl, thoroughly combine the vegetables with the eggs, flour and chives. Heat the oil in a large skillet. Fry 4 little pancakes at one time, using 1/4 cup of vegetable mixture for each pancake. With a pancake turner, flatten each pancake to a 4-inch round. Cook until golden brown, turn to brown the other side. Drain on paper towels and keep warm in pre-heated oven at 300 degrees F. Repeat with remaining vegetable mixture, adding more oil to the skillet as needed. Serve hot with or without ketchup. Note: Variation: Sprinkle the pancakes with grated cheese in the last minutes of cooking and serve as a meatless meal.