A side, or a light main dish, you decide. Serve with sour cream, applesauce, ketchup, salsa, chutneys…
1 medium zucchini grated
1 t salt, optional
2 eggs, lightly beaten
2 large potatoes, grated
1 large carrot, grated
1 onion, finely chopped
1/4 c all-purpose flour, white or whole wheat, plus extra if needed
1 T chopped fresh basil, or 1 t dried
salt and pepper, to taste
oil, for frying
1. Preheat oven to 250ºF.
2. If you have time, mix the grated zucchini and salt in a colander and let drain for 30 minutes. Otherwise, place grated zucchini (salted or not) in a clean dish towel and squeeze out as much moisture as you can. In a large mixing bowl, combine the zucchini with the eggs, grated potatoes, grated carrot, onion, flour, salt, pepper, and basil. Mix well. If mixture seems very loose, add more flour, by the teaspoon, to firm it up some.
3. In a large skillet, pour in the oil to a depth of 1/8-inch. Heat over medium heat. When the oil is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten each cake with the back of a spoon. Cook until brown on both sides, turning once, about 5 minutes per side.
4. Remove the cakes from the frying pan and keep warm on a paper-towel lined baking sheet in the oven. Continue to make the pancakes until all the batter is used up. Serve hot.