Recipe: Potato Carrot Zucchini Pancakes

POTATO-CARROT-ZUCCHINI PANCAKES


"It is debatable whether these savory pancakes are best served as a light main course or a hearty side dish. They get my vote as a light vegetarian main dish, served with a salad."

1 medium-sized zucchini, grated
2 eggs, lightly beaten
2 large potatoes, grated (peeling is optional)
1 large carrot, grated
1 onion, finely chopped
1/4 cup oat bran flour (or unbleached all-purpose flour)
1 teaspoon salt
1 teaspoon chopped fresh basil, or 1/4 teaspoon dried
1/3 teaspoon freshly ground black pepper
Canola oil

Preheat the oven to 250 degrees F.

Squeeze excess water from the zucchini. In a large mixing bowl, combine with the eggs, potatoes, carrot, onion, flour, salt, basil, and pepper; mix well and set aside.

In a large skillet, pour in the oil to a depth of 1/8-inch. Heat over medium heat. When the oil is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten each cake with the back of the spoon. Cook until brown on both sides, turning once, about 5 minutes per side.

Remove the cakes from the frying pan and keep warm on a towel-lined baking sheet in the preheated oven. Continue to make the pancakes until all the batter is used.

Serve hot.

Makes 6-8 servings
Source: The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan and Andrea Chesman