2015-03-23-Fritters-3In a medium saute pan, melt the butter over medium heat and saute the onion, green pepper, carrots, and celery until slightly tender, about 4 minutes

Yield :

  • Makes about 16 pancakes

Ingredients :

  • 1 large zucchini
  • 8 medium carrots, peeled
  • 1 bunch green onions
  • 3 cloves garlic
  • 1/2 bunch fresh parsley
  • 1 recipe pancake batter, such as Lofty Buttermilk Pancakes

Preparation :

  • Grate the zucchini and carrots using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.

     

  • Prepare one recipe of your favorite homemade or store-bought pancake mix, but use 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.

     

  • Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.

     

  • Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with butter, sour cream, or even a savory jam or chutney if you have it!
Print Friendly
(Visited 373 times, 1 visits today)