Why I Love This Recipe
Although these pancakes (or are they "fritters"?) are made with zucchini and carrots, you can add in almost any vegetable you need to use up. Have some leftover kale? Slice it up and toss it in!
This recipe also freezes really well. Just slip squares of parchment paper between each fritter before freezing so they're easy to take out and pop in the toaster or microwave when you want them.
Ingredients You'll Need
1 large zucchini
8 medium carrots, peeled (you can put less, if needed)
1 bunch green onions (or the top of a fresh onion)
3 cloves garlic
1/2 bunch fresh parsley (or cilantro)
1 recipe pancake batter, such as Vegan Pancakes: http://allrecipes.com/recipe/191885/vegan-pancakes/
Grate the zucchini and carrots using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.
Prepare one recipe of your favorite homemade or store-bought pancake mix, but use 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.
Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with butter, sour cream, or even a savory jam or chutney if you have it!