Crispy Vegetable Pancakes
May 30, 2015
- Prep: 30 mins
- Cook: 30 mins
30 mins
30 mins
1 hrs
- Yields: 8 Servings
Directions
Wash hands well with soap and warm water. Wash produce well and chop as directed.
Toss cabbage, carrots and onion with flour, salt and spices until vegetables are lightly coated.
Stir in the eggs until well combined.
Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking.
Spoon about 2 tablespoons of mixture per pancake into oil and flatten with a fork or slotted spatula.
Reduce heat to medium and cook until golden, about 2-3 minutes on each side.
Transfer pancakes with spatula to paper towels to drain and serve immediately.
The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Economic Development & Extension, College of Agriculture Life Sciences, The University of Arizona. The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation in its programs and activities.