Veggie Pancakes

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Vegetable Pancakes:
From: Foods of the Hudson: A Seasonal Sampling of the Region’s Bounty by Peter G. Rose, Overlook Press, 1993. Reprinted with permission.

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.

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-
thin strips
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.