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VEGETABLE PANCAKES Recipe

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This recipe for VEGETABLE PANCAKES is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. summer squash and zucchini, grated
1 c. carrots, grated
1 1/4 tsp. salt
1/4 c. flour
1 1/2 tsp. sugar
1/4 tsp. black pepper
2 lg. egg whites
olive oil for frying

BASIL CHIVE CREAM
3/4 c. sour cream
1/4 c. basil, chopped
2 T. chives, chopped
1/2 tsp. salt
Directions:
Directions:
To Make Cream: Lightly chop chives and basil in food processor. Mix with sour cream and salt. Chill.

To Make Pancakes: Place colander in sink. Put shredded zucchini and squash in colander and toss with salt. Let stand at room temperature in the colander for 20 minutes, then press out as much liquid as possible. Squeeze with hands instead of paper towel. Transfer to a large bowl and stir in carrots, flour, sugar and pepper.

Using a mixer, beat egg whites with a pinch of salt until stiff peaks form. Fold into the vegetable mixture. Heat oil until very hot. Scoop 1/4 c. batter per pancake into the pan. Flatten and smooth. Cook until brown, and then flip. Transfer to paper towel and sprinkle with salt while cooking the next batch. Serve with basil chive cream.

 

 

 

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