“Huh? What the heck are vegetable pancakes?” you are probably thinking. Don’t worry we’ll get to them in just a moment.
How is everyone?! We haven’t posted in awhile, but summer break is going by so fast that we hardly noticed that it’s been three weeks since our last post. We missed you too.
We’ve been up to a lot, refurnishing chairs, decorating our new home, going to see Of Monsters and Men, amusement parks, baseball games, the list goes on and on. We also had the chance to get to know our neighbors a bit better. As it turns out, one of them writes a food blog as well! It’s called bingepittsburgh.com and he reviews restaurants and other establishments in and around Pittsburgh. You should totally check it out even if you don’t live in Pittsburgh, he has some other really great posts.
“Okay that is great and all, but what about these vegetable pancakes?” you definitely are thinking by now. Alright, you win.
To be completely honest, we aren’t the best at planning ahead when it comes to meals. We make a grocery list and all but when we shop we usually buy a little extra than we need. At the end of the week we are always left with a handful of vegetables, meats, pasta, etc. that we have no idea what to do with. Luckily Erica is quick on her feet (not literally, just figuratively – she’s actually quite clumsy) and always comes up with a great solution in the end.
A few weeks back we had in our fridge and pantry – a couple potatoes, some carrots, zucchini, and eggs. Erica remembered that we made latkes awhile back and thought that the same could be done with the vegetables we had on hand. Voila – vegetable pancakes were born. (Also, thanks Sandy for the inspiration!)
Veggies are still good for you if they’re fried, right?
- Servings – 3-4
- Prep time – 15 minutes
- Cook time – 10 minutes
- 1 medium zucchini
- 1 medium carrot
- 1 cup of shredded potatoes (you can use frozen or one large russet)
- 2 green onions, chopped
- 1 egg
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon of whatever dried herb you like (or about 1 tablespoon of fresh)
- Vegetable or canola oil
1. Shred all your veggies using a grater. This actually didn’t take very long and was really easy to use.
2. Combine all the ingredients except the oil in a large mixing bowl and mix well. If it’s still pretty wet and doesn’t stick together, add a little bit of flour at a time until the mixture can stick together fairly well (we’re not looking to form balls or anything, just patties).
3. Add enough oil to the pan to make it 1/4 inch deep. Heat over medium-high heat.
4. When your oil is hot enough, form thick patties and carefully place them in the hot oil. If it doesn’t immediately start to sputter, the oil isn’t hot enough. Use a spatula and gently press down on the patties to flatten them out more. We could fit about 4 in the pan at a time.
5. Fry for 3-4 minutes per side, or until golden brown. Remove to a paper towel-lined plate and sprinkle with a little more salt immediately. You’ll most likely have enough for a second batch, depending on how big you made your first patties.
6. Serve as a yummy side or just on their own and enjoy!