Sweet Potato Pancakes

Description

Vegetable of the Month: Sweet Potato by the US Center for Disease Control & Prevention, public domain government resource—original source of recipe

• Serves: 8

Ingredients

• 6 cups peeled and finely shredded sweet potatoes
• 1 cup finely shredded onions
• 1 tsp salt-free herb seasoning
• 1⅔ cup unbleached flour
• ⅓ cup chopped fresh flat-leaf parsley
• 2 cups finely shredded zucchini
• ¼ cup lemon juice
• 1½ cups egg substitute
• 6 tsp canola oil, divided

Directions

1. In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
2. In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil.
3. Drop a large Tbsp of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.
4. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.