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Veggie Pancakes Recipe

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These taste like potato pancakes but have a fun colorful look from nutritious carrots, zucchini, peas and corn. It's a surefire way to get your kids to eat a variety of vegetables.—Coleen Schneider, Johnsonburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 to 3 medium zucchini, coarsely grated (about 2 cups)
  • 1 medium carrot, grated
  • 1 medium potato, peeled and grated
  • 1/3 cup frozen peas
  • 1/3 cup frozen corn
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon each salt, pepper, garlic powder and celery seed
  • Oil for frying

Directions

  1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in the eggs, flour, cheese and seasonings; mix well.
  2. In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm. Yield: 1 dozen.
Originally published as Veggie Pancakes in Taste of Home August/September 1998, p14

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