Vegetable Pancakes

1. 1

   Blanch potatoes in boiling water for 1 minute.

2. 2

   Drain in a strainer, but do not rinse.

3. 3

   In a bowl combine the potatoes, carrots, zucchini, onion, parsley, salt, and pepper.

4. 4

   Sprinkle flour over the vegetables and stir just until combined.

5. 5

   Let stand for 15 to 20 minutes.

6. 6

   Shape vegetable mixture into small balls and flatten on waxed paper.

7. 7

   Drizzle the oil in a large nonstick skillet and swirl it around until the oil coats the entire surface.

8. 8

   Heat over medium heat until hot.

9. 9

   Transfer pancakes to skillet with a spatula.

10. 10

    Cook about 5 minutes or until golden brown.

11. 11

    Tum pancakes over and cook another 5 minutes.

12. 12

    Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.