Zucchini, Carrot and Potato Pancakes

Name: Zucchini, Carrot and Potato Pancakes
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H32M0.000S
Cuisine: european
Ingredients: 1 large zucchini; 2 large russet potatoes, (10 to 11 ounces each); 2 carrots; 1 medium onion, minced; 2 cloves garlic, minced; 2 eggs; 4 tablespoons all-purpose flour; 1/2 teaspoon baking powder; 2 teaspoons cumin; Salt and pepper; Canola oil, for frying

Getting reviews...

Total: 32 min

Prep: 12 min
Cook: 20 min

Total: 32 min

Prep: 12 min
Cook: 20 min

Ingredients

1 large zucchini

2 large russet potatoes, (10 to 11 ounces each)

2 carrots

1 medium onion, minced

2 cloves garlic, minced

2 eggs

4 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 teaspoons cumin

Salt and pepper

Canola oil, for frying

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.;