ZUCCHINI AND CARROT PANCAKES

Zucchini and Carrot Pancakes image

Provided by Tasha Kaye

Time 30m

Number Of Ingredients 9

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2 medium organic carrots, grated
1 medium organic zucchini, about 8 inches long, grated
1/2 c yellow onion, chopped
2 large garlic cloves, diced
1 large handful of fresh basil leaves sliced into thin ribbons
1 Tbsp coconut oil, or olive oil (for the pan)
1/3 c unbleached white flour (or your flour of choice) + more for dredging
1 Tbsp dried dill
salt and pepper to taste

Steps:

1. Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowl. Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper - this is for dredging the mixture.
2. In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn. Simple and delicious!