This time the focus was on small bite recipes, and I decided to go with Vegetable Pancakes. I had trouble getting the recipe crunchy - I'll forgot the step of sqeezing all the excess water out of the shredded veggies. Even without being crunchy, though, they tasted great, and are a fabulous way to get picky eaters to eat their veggies. I used zucchini, yellow squash, and carrots. I shredded it all in the food processor (along with the onion), and it was a snap to make. This will definitely become a regular in our meal rotations, especially during the summer months when I run out of ideas for cooking squash and zucchini.
1 1/2 lbs grated vegetables (peeled if necessary), and squeezed dry
1/2 small onion, grated; or 4 scallions
1 egg or 2 egg whites, lightly beaten
approx 1/4 cup white or whole wheat flour (more or less)
Salt and freshly ground black pepper
Olive oil, vegetable oil, or butter for frying
Preheat oven to 275. Grate the vegetables by hand or with the grating disc of a food processor. Mix together the vegetables, onion, egg, and 1/4 cup flour, and add salt and pepper to taste. Add a little more flour if needed to hold the mixture together.
Put a little butter or oil in a large skillet or griddle on medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer, press down a bit. Work in batches without overcrowding. (Transfer finished pancakes to the oven while the others finish cooking.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.