Savory Shredded Vegetable Pancakes
Recipe by Jill Lightner. Excerpted with permission from Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home (Skipstone, October 2018) by Jill Lightner.
These have a lot in common with latkes and are more of a flat vegetable fritter than an American-style pancake. You can use the larger holes on a box grater to do the shredding, but a food processor will be quicker. You can also use all carrots or all zucchini if you prefer—the total weight of the vegetables should be about one and a half pounds.
1 pound zucchini (2 small), grated
2 carrots, grated
1/2 tsp salt
2 shallots, minced
1/4 c all-purpose flour
1/4 tsp dried thyme
1/4 tsp ground cumin
2 tsp freshly grated lemon zest
2 large eggs, beaten
About 2 tsp olive oil, for frying
Plain yogurt or sour cream, for serving
In a colander, toss together the zucchini, carrots, and salt. Put the colander in the sink and let sit for 10 minutes. Using a clean dish towel, squeeze out as much moisture from the vegetables as possible.
In a large bowl, combine the zucchini, carrots, and shallots. Sprinkle on the flour, thyme, cumin, and lemon zest and toss to combine. Add the eggs and mix well.
Heat about 1/2 teaspoon oil in a large skillet or sauté pan over medium heat. Scoop 1/4 cup batter into the pan and flatten into a pancake shape.
Cook until the pancakes are golden brown on both sides, flipping once, 5 to 8 minutes per side. Drain on paper towels.
Repeat with the remaining batter. Serve with a dollop of yogurt alongside.
These fritters don’t freeze well but will keep for up to 4 days in the fridge; reheat them in a toaster oven.