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Fresh Veggie Pancakes

     
2 Ratings
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Serves: 4 (3 each) Prep time: 25 minutes
Source: Cook time: 10 minutes

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Ingredients:

  • 2 large green bell peppers
  • 1 large carrot
  • 1 (10 oz) zucchini
  • 1 (10 oz) yellow summer squash
  • 1/2 c. chopped green onions
  • 1 fresh jalapeno pepper, seeded and chopped*
  • 3/4 c. Hy-Vee all-purpose flour
  • 1/3 c. Hy-Vee freshly grated Parmesan cheese
  • 1/2 tsp Hy-Vee baking powder
  • 1/4 tsp Hy-Vee baking soda
  • 3/4 tsp Hy-Vee salt
  • 1/4 tsp Hy-Vee black pepper
  • 3 Hy-Vee large eggs, lightly beaten
  • Hy-Vee vegetable oil, for frying

All you do

  1. Preheat broiler to roast bell peppers. Line a baking sheet with foil.
  2. Halve peppers lengthwise; remove stems, seeds and membranes. Place pepper halves, cut side down, on prepared baking sheet.
  3. Broil 4 to 5 inches from heat for 8 to 10 minutes or until skins are blistered and dark. Carefully bring foil up and around peppers to enclose. Let stand about 15 minutes.
  4. Using a sharp knife, peel peppers; cut lengthwise into strips. Set aside.
  5. Meanwhile, using a food processor or coarse shredder, shred carrot, zucchini and squash; place in a medium bowl. Add green onions and jalapeno pepper.
  6. In a small bowl, combine flour, Parmesan cheese, baking powder, baking soda, salt and black pepper. Toss flour mixture into vegetables. Stir in eggs.
  7. In a 10-inch skillet, heat 1/4 inch oil over medium-high heat. Drop three 1/4-cup mounds of mixture into hot oil; flatten to make 1/2-inch-thick pancakes. Fry until golden brown, turning once. Transfer to paper towel-lined plates to drain. Keep warm in a 200-degree oven until serving time. Repeat for remaining pancakes.
  8. Serve pancakes topped with roasted pepper strips.
  9. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeno peppers, wear hand protection.

Nutrition information per serving:

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