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“While we tell kids constantly to eat all their vegetables, we adults could use that reminder ourselves. These savory vegetable pancakes make both recommendations easy. They satisfy all eaters while clearing a few things out of the refrigerator—half a zucchini, a lone carrot, a pinch of chopped fresh herbs. Have some kale stems left over from a salad? Very finely chop a handful and toss them in. No one will suspect. But almost always include potatoes. You simply cannot go wrong with potatoes, fat, and salt.”– The Zero-Waste Chef by Anne-Marie Bonneau.
Eat-All-Your-Vegetables Pancakes
Ingredients
- 4 cups grated vegetables such as russet potatoes, carrots, zucchini, sweet potatoes, turnips, parsnips, or cabbage
- 1/4 cup bread crumbs or flour all-purpose, whole wheat, or rye
- 2 large eggs
- 1 teaspoon coarse salt
- Freshly ground black pepper
- Olive oil for frying
Instructions
- If using zucchini or potatoes, place them in the center of a thin dish towel. Roll up the towel and squeeze out the juice. Refrigerate or freeze the liquid for broth.
- Place the vegetables in a large bowl and fluff with a fork. Stir in the bread crumbs, eggs, salt, and pepper to taste and combine well.
- Heat a large skillet over medium heat and add enough oil to coat it.
- For each pancake, drop 1/4 cup of the batter into the hot pan. With a spatula, flatten it down so it’s about 1/4 inch thick. Flip after the bottom has browned, about 5 minutes. Remove from the pan once the other side has also browned, another 3 to 5 minutes.
- Add more oil to the pan as necessary and continue cooking the pancakes. Keep them warm in the oven all together, or serve individually at once.
Notes
Excerpted from The Zero-Waste Chef. Copyright © 2020 by Anne-Marie Bonneau. Photography by Ashley McLaughlin. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
