Best Zucchini Carrot Potato Pancakes Recipes

ZUCCHINI, CARROT AND POTATO PANCAKES

Steps:

• With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
• Mix all ingredients together.

POTATO, ZUCCHINI, AND CARROT PANCAKES

Steps:

• 1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside. 2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper. 3. In extra-large nonstick skillet heat half of the oil over medium heat. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture. 4. With the back of a wooden spoon or a 1/4-cup measure gently press each pancake, slightly off-center, to make a 3-inch-diameter depression, deep enough to hold an egg (Pancake Nests, below). Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10 to 12 minutes or until eggs are cooked through. Transfer pancakes to serving plates. Serve with Spring Greens. Sprinkle with crushed peppercorns. Makes 4 servings. 5. Spring Greens: In large bowl combine 3 cups watercress and 1 small carrot, peeled and cut in long strips with vegetable peeler. For dressing, in bowl combine 2 teaspoons white wine vinegar, 1 teaspoon Dijon-style mustard, 1/4 teaspoon salt, and dash of black pepper. Slowly whisk in 3 tablespoons olive oil. Toss with watercress and carrot strips.

ZUCCHINI-CARROT POTATO PANCAKES

Steps:

• use grater or food processor-coarsely grate potatoes,zucchini,carrots and onions place in fine-mesh strainer-squeezeut all water over a bowl- the potato starch will settle at bottom-pour off water, save starch mix veggie mix with the potato starch-add onoons,egg,matza meal, salt and pepper heat griddle or teflon pan-coat with thin film of vegetable oil take about 2 tbl of the mix into your hand=shape into pancake-put in pan, fry until golden if mix does not stay together, add more matza meal flip when brown,drain on paper towel-serve or cool, reheat in 350 oven