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1
Steam or Bake sweet potato until soft enough to smash.
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2
Baking takes about an hour.
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3
I steam mine in my rice cooker and it takes 30 min.
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4
I usually try to remember to do this ahead of time.
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5
(About an hour or so before our normal dinner time)
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6
Shred zucchini and carrot.
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7
I use my food processor for this step.
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8
Then spread out on a cloth or paper towels and firmly press another cloth on top to soak up the excess water from the zucchini.
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9
This is important, otherwise you will need a lot more flour to get the right consistency and your end result will be pretty bland pancakes.
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10
If nothing else, it saves you flour.
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11
Chop up the onion.
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12
Combine zucchini, carrot, sweet potato and onion in large mixing bowl.
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13
Stir until potato is smashed and mixed in well with other ingredients.
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14
Depending on the size of your potato and moisture from the zucchini, you may need a little more or a little less flour.
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15
I start by adding a cup then increase 1/4 cup at a time.
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16
You want the consistency to be similar to breakfast pancakes but you don't want it dripping or running when you scoop it up.
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17
It needs to be kind of sticky.
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18
If it feels to wet, add more flour.
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19
If your short on flour, just spread the mix thinner while cooking for more of a fritter feel.
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20
Next, mix in the salt and herbs to taste.
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21
Mix thoroughly.
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22
Add any herbs you like personally.
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23
Now you just cook em up.
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24
I have always cooked them on (and prefer to use) my iron skillet.
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25
You can use either oil, I like both but coconut oil is my favorite.
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26
You will need to re-oil every other batch.
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27
I just scoop it in my fingers and spread on skillet.
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28
How big you want them is personal preference but I always make them about the size of a small pancake (see picture).
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29
Not to thin (unless your making fritters) but not thick either.
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30
Brown on one side then flip and brown.
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31
Should be crispy on the outside and soft on the inside.
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32
Can sprinkle a little more salt and some parsley on top if you want.
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33
Serve with ketchup or honey mustard (homemade or store bought).
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34
And served along side is some non gmo corn on the cob, baked beans and/or anything else you like.
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35
The size of your batch varies depending in size of potato and zucchini.
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36
Also depends on how big you make your pancakes.
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37
The batch I just made (my size) was 14.
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38
One serving for us is usually 3 or 4 pancakes.
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39
Our 4 yr old typically can only eat two with her sides.
