Fresh Veggie Pancakes

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Serves 4 (3 each).
Source:

All you need:

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:

Preheat broiler to roast bell peppers. Line a baking sheet with foil.
Halve peppers lengthwise; remove stems, seeds and membranes. Place pepper halves, cut side down, on prepared baking sheet.
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.
Using a sharp knife, peel peppers; cut lengthwise into strips. Set aside.
Meanwhile, using a food processor or coarse shredder, shred carrot, zucchini and squash; place in a medium bowl. Add green onions and jalapeno pepper.
In a small bowl, combine flour, Parmesan cheese, baking powder, baking soda, salt and black pepper. Toss flour mixture into vegetables. Stir in eggs.
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.
Serve pancakes topped with roasted pepper strips.
*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:

Daily nutritional values: