VEGETABLE POTATO PANCAKES

VEGETABLE POTATO PANCAKES image

Provided by Rose Mary Mogan

Time 40m

Number Of Ingredients 9

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2 1/2 c cold mashed potatoes
2 medium zucchini, shredded
1 large yellow onion, grated
3 medium carrots, peeled & shredded
3 large eggs
2/3 c all purpose flour, or whole wheat
2 tsp granulated garlic
salt & pepper to taste or as desired
1/3 c olive oil, extra virgin or more as needed

Steps:

1. Grate the onions and shred the carrots and zucchini. I used a food processor. These are the veggies that I used.
2. Add the cold mashed potatoes to a medium size bowl
3. Add in the shredded zucchini and carrots, along with the grated onions. Stir and mix together with a large spoon.
4. Add in the large eggs, and blend together with the potato mixture.
5. Add in the flour and stir until it is mixed well with the potatoes.
6. Heat about 3 tablespoons of oil in a large skillet, I used a 16 inch size skillet. Then using a medium size spoon, spoon mixture into hot skillet and press each pancake down with the back of a spoon.
7. Continue to cook until pancakes are browned on one side, then flip using a spatula, and brown the other side, about 4-5 minutes depending on how high the heat is.
8. When fully cooked remove pancakes to a platter that has been lined with paper towel to drain excess oil. Repeat until all the pancakes are cooked. Serve while still hot, with Sour Cream, applesauce, or Catsup, or eat plain as desired.