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Perfectly Yummy Vegetable Pancakes

 

2 large baking potatoes                       2 large carrots

2 medium zucchini                              3 eggs, beaten

½ tsp. salt                                            1/8 tsp. pepper

¾ cup matzoh meal (available in the grain or speciality section of grocery stores, or use whole wheat flour

Vegetable oil

 Peel the potatoes and carrots.

Grate the potatoes, carrots, and zucchini into a large bowl.

Combine the vegetables with the eggs, salt, and pepper. 

Stir in the matzoh meal, breaking up any lumps-- or freshly ground wheat flour

Heat the 2 tablespoons of oil in a 10 to 12 inch frying pan or on a griddle until the oil is hot. Drop 2 heaping Tbs. or 1/4 cup of batter  into the frying pan for each pancake.  Flatten with the back of a spoon or spatula and fry the pancakes, a few at a time, for about two to three minutes per side or until golden brown. Do not over crowd the pan.  Drain pancakes well on paper towels and serve with sour cream, salsa or warm applesauce.

 Makes 2 to 3 Dozen 3-4 inch Pancakes

 

 

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