Zucchini, Carrot and Potato Pancakes

Recipe courtesy Wayne Harley Brachman
TOTAL TIME: 32 min
Prep: 12 min
Inactive Prep: --
Cook: 20 min
YIELD:
LEVEL: --

ingredients

MINT YOGURT:
  • 2 scallions, chopped
  • 2 tablespoons mint leaves, chopped
  • 1 pint yogurt
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Directions

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.

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