Vegetable Pancakes


Some days, trying to keep up with my husband and daughter’s appetites feels like a full time job. Auralee seems to be going through a growth spurt and is constantly hungry, and Jeff… well he was always like this I think.

When one does their shopping on foot and without a donkey or other strong animal to help carry things home (believe me, the thought has crossed my mind, but where to keep it…?), the “weekly shopping” excursion, becomes more like the “tri-weekly” (thrice weekly?), and becoming a recognized regular at the outdoor market does not take long at all.

These little fritters were born out of the need to have something nutritious and filling ready when we get home for lunch or dinner and also from my desire to have portable healthy food to take to work. Although the recipe I was riffing off of called for grating the veggies in a box grater, I believe I have mentioned my kitchen situation and it just kills me to buy new equipment when my things will be arriving “any day now” (or…someday). My solution was to boil some of the vegetables so they could be mashed instead of grated, which resulted in a slightly softer finished product than I had intended. I am providing instructions for those of you who are sans grater, as well as folks fortunate to be living under “normal” cooking-conditions.

Vegetable Pancakes

I also created these to use up more of the fresh thyme and rosemary I bought to make my corn soup — next up: spaghetti sauce with fresh herbs!

2-3 small boiling potatoes, quartered, or grated in a large-holed grater

3 carrots, peeled and cut into large chunks, or grated in a large-holed gater

onion, finely chopped or grated

2-3 small zucchini or magda summer squash, grated, or chopped very, very small and thin

2 Tbs chopped fresh rosemary

1 Tbs chopped fresh thyme

1/2 – 1 cup whole wheat pastry flour/all purpose/whole wheat flour

2 whole eggs/three eggs separated

salt, pepper


If you are using a box grater, grate up potatoes, carrots and zucchini, combine with chopped onion, and squeeze out as much of the liquid as you can with a clean kitchen towel or paper towels. If you are boiling your carrots and potatoes, place them in a pot with water to cover, and boil until tender. Mash them up and combine them with the onion and zucchini (which you have squeezed), along with the thyme, rosemary, salt and pepper.  Depending on how wet your mixture is, add 1/2 – 1 cup of flour and then mix in the eggs or egg yolks. If you have an electric mixer (or a whisk and a strong arm) beat the egg whites until soft peaks form and gently fold into veggie-flour-yolk mixture. Season with more salt and pepper and heat up a couple tablespoons of oil in a wide pan.

Place two or three tablespoons of the veggie mixture into little mounds (3 or 4 at time) in the pan and flatten slightly with a spoon or spatula.

Fry until golden and flip to cook other side. Enjoy with hummus, ketchup, labane, sour cream etc.

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