Zucchini, Carrot And Potato Pancakes

Recipe Ingredients

1 teaspoon	5ml	Zucchini (large)
2 teaspoons	10ml	Russet potatoes - (10 to 11 oz ea) (large)
2		Carrots
1		Onion - minced (medium)
2		Garlic cloves - minced
2		Eggs
4 tablespoons	60ml	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
2 teaspoons	10ml	Cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
		Canola oil - for frying
		Mint Yogurt
2		Scallions - chopped
2 tablespoons	30ml	Mint leaves - chopped
1		Yogurt

Recipe Instructions

With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic.

In a small bowl, beat the eggs with a fork and mix into the vegetables.

In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables.

In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.

For the Mint Yogurt: Mix all ingredients together.

This recipe yields ?? servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A05) - from the TV FOOD NETWORK

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