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Savoury Vegetable Pancakes Recipe
Ingredients
- 3 medium, shredded zucchinis
- 2 tsp salt
- 3 medium, peeled and shredded, carrots
- 2 finely diced red peppers
- 2 finely sliced green onions
- 1 cup Robin Hood® Original All Purpose Flour
- ¾ cup bread crumbs
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp Crisco® Vegetable or Canola Oil, divided
- 1 ½ cups Carnation® Simple White Sauce
- ¼ cup fresh dill, chopped
- 4 eggs, well beaten
| PREP TIME 20m |
COOK TIME 12m |
TOTAL TIME 32m |
YIELD serving size: 12 pancakes |
|---|
Instructions
- Combine zucchini with salt in a strainer.
- Place over a bowl to catch any liquid.
- Let stand 20 minutes.
- Squeeze liquid out and place in a large bowl.
- Stir in carrots, red pepper, green onions and well beaten eggs.
- Mix in next 5 ingredients and stir until combined.
- Heat 1 tbsp (15 mL) of oil over medium heat in a large non-stick skillet.
- Drop in 2 tbsp (30 mL) of batter for each pancake.
- Fry pancakes until golden brown, about 2 minutes per side.
- Remove to a paper towel lined plate.
- Repeat with remaining batter.
- Prepare Carnation Simple White Sauce.
- Stir in dill.
- Pour over pancakes and serve.
A recipe from Robin Hood
2020-03-30
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