VEGGIE PANCAKES

Veggie Pancakes image

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

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

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

Steps:

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. , 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.

Nutrition Facts :

*** Explore more Veggie Pancakes Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #lunch #snacks #vegetables #easy #beginner-cook #kid-friendly #vegetarian #dietary #low-saturated-fat #low-calorie #comfort-food #low-carb #toddler-friendly #low-in-something #carrots #squash #taste-mood #savory #number-of-servings #3-steps-or-less