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Saturday Chefs - Veggie Pancakes

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Ingredients
  Zucchini 1⁄2 Pound, grated, squeezed dry
  Butternut squash 1 Pound, grated
  Bell pepper 2 , finely chopped (Dolce super sweet baby bell peppers)
  Shallot 35 Gram, mince (1 large)
  Eggs 1 , beaten
  Flour 3 Tablespoon
  Kosher salt 2 Teaspoon
  Butter 2 Tablespoon
  Olive oil 1 Tablespoon
Directions

GETTING READY
1. Line a platter with paper towel and set it aside.

MAKING
2. In a large mixing bowl, combine zucchini, squash, pepper, shallot, egg, flour, and salt. Mix well.
3. Place a large skillet over medium-medium high flame. Drop butter and olive oil in hot skillet.
4. Clump veggie mixture and shape it into pancakes.
5. Place pancakes in skillet and fry for about 4-5 minutes per side or until nice and brown.
6. Place pancakes on lined platter to drain.

SERVING
7. Serve vegetable pancake hot with tomato sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Easy, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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