|Yes, they are as good as they look|
Me: Mom I'm taking this book home.
Mom: No, that's my book Bunny, you can't take it.
Me: Name the last time you cooked something from this book.
Mom: I.... (pauses) Look, that's my book, you can't just-
Me: Listen, I need it more, I'll bring it back. Thanks!
And just like that I have a new book, that I am technically borrowing. Man kids are selfish, even when they are in their late twenties. Anyhoo back to the recipe.
So this recipe is so freakin tasty I'm sure to make it again soon. A bunch of vegetables, some egg and flour to hold it together, and wham! Delicious vegetable pancakes in 30 minutes or so. These suckers attracted me for a few different reasons, the largest being I had 90% of the ingredients already in my kitchen. All the vegetables used are still in season (depending on where you live obviously) plus I had local eggs and garlic just waiting to be used in something scrumptious. I've seen many vegetable pancakes and all seem to be fried in butter instead of baked. Of course I would like to avoid frying, but I mean it's all vegetables, what do you WANT from me? I want delicious vegetable pancakes, so frying in butter it is!
These little babies are delicious and take almost no time. I suggested in the recipe making them all at once and keeping the completed ones in a preheated oven until you finish cooking them all. I really can't imagine anyone one not liking these, even picky little kids loves these guys. Honestly sweet potatoes are kinda the whores of the vegetable family, every body wants a taste. Be sure you are serving a nice nutritious green on the side, green beans, broccoli, kale chips, anything green and leafy will do.
I will be blogging a BUNCH of recipes from the Moosewood Cookbook in the weeks to come. You are welcome, in advance. This post is kinda scattered, but the flavor of these pancakes is solid. A big thanks to my Mom for letting me borrow a new inspirational book. Huzzah for Mommas!
|Frying them up|
|Lightly browned, crispy and vegetarian. Yum!|
1 cup carrot, grated
1 cup white potato, grated
1 cup sweet potato, grated
4 eggs, beaten
1/3 cup flour
2 tablespoons onion, grated
1 garlic clove, crushed
juice of half a lemon
1/4 cup parsley, chopped (optional)
1 teaspoon salt
1/2 teaspoon pepper
Unsalted butter for frying
1 cup sour cream or greek plain yogurt
2-3 tablespoons chives, minced
Dash of salt and pepper
Dash of lemon juice (optional)
Combine all ingredients
1. Place grated sweet and white potatoes in a colander over a bowl. Salt lightly and let stand 15 minutes. Lightly rinse and squeeze out well to get rid of all the extra water. Preheat oven to 250, and place a cookie sheet inside.
2. Toss all ingredients in a bowl and mix to combine. Heat enough butter to coat a large skillet on medium high heat. Once butter is hot, scoop a scant less than 1/2 cup of the mixture in your hand and flatten to make into pancake, then place in pan. Use a spatula to help form it (see pictures above). You should get 2-3 in a pan, fry on each side until golden brown, about 3-4 minutes per side. Repeat with remaining batter, adding butter as needed. Place finished pancakes in the preheated oven to stay warm until all are cooked.
Serve hot with sour cream or yogurt mixture.