1.Wash hands with soap and warm water. Wash produce well and grate as directed.
2.In a large bowl, crack eggs and whisk well. Fold grated vegetables into egg mixture.
3.In a small bowl, combine all dry ingredients. Fold dry ingredients into egg and vegetable mixture.
4.Heat a small amount of oil in a deep nonstick or cast iron skillet over medium-high heat until hot, but not smoking. Spoon 2 tablespoons of vegetable mixture per pancake onto hot oiled pan and flatten to 3-inch diameter with a spatula.
5.Reduce heat to medium and cook until golden, about 1½ minutes on each side.
6.Transfer pancakes with spatula to paper towels to drain.
7.Repeat with remaining mixture. Serve warm and enjoy!
6 servings
Two 3-inch fritters
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.