Or is this a fritter? If anyone knows, I’d appreciate the knowledge. While I find it easy to weigh in on such arguments as dumpling versus hand-pie, for example, I don’t think I really know what makes a fritter a fritter. This, however, is indeed a simple recipe.
.. . And baby friendly. I’m always looking for things to help the little one be independent, and this is a vegetable that he can feed himself. I anticipate easy reheating or eating it cold on the go. I served it to him with meatballs as a complete meal. (The veggie pancake was more popular than the meatball, which is saying a lot for this recipe.)
Makes about 12 small pancakes.
about one pound of veggies, including:
2 small zucchini, green and yellow
green top of one spring onion
2 tbls. AP flour
a little salt and pepper
- Trim and, on the large side of a box grater, grate the zucchini. Peel (or wash) the carrots and grate. Snip green onions finely.
- With a fork, stir in egg, flour, and seasonings.
- Add a little olive oil (about 2 tbls.) to a skillet and heat over medium. You’ll know it’s ready if you drop one little piece of veggie in and it sizzles immediately.
- With your hands, make a little ball with about 2 tbls. of your pancake mixture. Place it in the heated pan and flatten it gently with a spatula.
- Fry the pancakes on each side for about 4 minutes.
Serve with cottage cheese or salad. Add some mint. Be adventurous and use this simple recipe as a starting point.