Crispy Vegetable Pancakes Thursday, August 21, 2014


1 medium carrot, grated
1 medium potato, grated
1 medium zucchini, grated
1/2 red onion, diced
1/4 cup all-purpose flour
1 egg, lightly beaten
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 Tbl olive oil
fresh parsley, chopped, to garnish


Over medium heat, heat the olive oil in a large skillet.
Mix together remaining ingredients, tossing well to combine.

Drop heaping spoonfuls of the vegetable mixture into the hot pan. Pat each pancake gently with the back of a spatula to flatten it.

Allow each pancake to cook on the first side for 3-4 minutes - you're looking for the edges to be golden and crispy before you flip them. Turn each one once, and cook on the second side an additional 3-4 minutes. Both sides should be crispy and golden.

Serve immediately. These are great plain, but try a little cream fraiche if you can get it or if not, sour cream is yummy too.


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