ZUCCHINI, CARROT AND POTATO PANCAKES
Steps:
- With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
- Mix all ingredients together.
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Stephanie Harrington
[email protected]These pancakes were a little too bland for my taste. I think I would have preferred them if they had been seasoned with more herbs and spices.
King khan khan
[email protected]I made these pancakes for my family, and they all loved them. They're a great way to get kids to eat their vegetables.
Sean Myers
[email protected]These pancakes were a great way to use up some leftover vegetables. They were easy to make and tasted delicious.
Lia Rose
[email protected]I'm not a big fan of pancakes, but I really enjoyed these. They were light and fluffy, and the vegetables gave them a nice flavor.
Niraj Mehta
[email protected]These pancakes were delicious! I served them with sour cream and apple sauce, and they were the perfect comfort food.
Michael Jefferson
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as fluffy as I would have liked. I think I might have overmixed the batter.
Wedad Fathi
[email protected]These pancakes were a little too bland for my taste. I think I would have preferred them if they had been seasoned with more herbs and spices.
Lisa Mapenduka
[email protected]I made these pancakes for my family, and they all loved them. They're a great way to get kids to eat their vegetables.
Nawaz Offical
[email protected]These pancakes were a great way to use up some leftover vegetables. They were easy to make and tasted delicious.
William Mensah
[email protected]I'm not a big fan of zucchini, but I really enjoyed these pancakes. The carrots and potatoes helped to balance out the flavor of the zucchini.
Sanith Irosha
[email protected]These pancakes were delicious! I added a little bit of chopped bacon to the batter, and it gave them a nice smoky flavor.
Sherrolyn Bautista
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as crispy as I would have liked. I think I might have needed to cook them for a little longer.
Karin Branch
[email protected]These pancakes were a little too dense for my taste. I think I would have preferred them if they had been made with more flour.
Daton Gale
[email protected]I made these pancakes for breakfast, and they were the perfect start to my day. They were light and fluffy, and the vegetables gave them a nice crunch.
Bonitan Muhele
[email protected]These pancakes were a great way to get my kids to eat their vegetables. They loved the crispy texture and the sweet flavor of the carrots and zucchini.
Kumar Thing
[email protected]I've made these pancakes a few times now, and they're always a crowd-pleaser. They're so easy to make, and they're a great way to use up leftover vegetables.
LOVELY PAKISTAN
[email protected]These zucchini carrot and potato pancakes were a hit! They were crispy on the outside and fluffy on the inside, and the flavors of the vegetables really shone through. I served them with sour cream and apple sauce, and they were delicious.