- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup sliced scallions chopped
- 2 tablespoons chopped parsley
- Vegetable oil
- Veg'd Organic Ketchup
- Salt and Pepper to taste
Method of Preparation:
Place the shredded zucchini and carrots in a colander set over a bowl and sprinkle lightly with salt. Allow the zucchini and carrots to stand for 10 minutes. Using your hands, squeeze out as much liquid from the as possible.
In a large mixing bowl add the flour,eggs,sliced scallions,parsley,1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl,stirring until the mixture is combined. Line a plate with paper towels or parchment paper.
Coat the bottom of a large pan with 1 inch deep of vegetable oil and place it over medium-high heat.When the oil is hot approximately 350-365 degrees,scoop 3-tablespoon mounds of the zucchini and carrot mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the pancakes for 4 to 6 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the pancakes to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.
Serve the veggie packed pancakes topped with Veg'd Organics Ketchup for best results. Happy Easter!