sweet potatoes, peeled and finely shredded
onions, finely shredded
no-salt herb blend
1 2/3 cup
flat-leaf parsley, chopped fresh
zucchini, finely shredded
1 1/2 cups
canola oil, divided
- In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
- In a large no-stick frying pan or griddle over medium-high heat, warm 2 teaspoons of the oil. Drop a large tablespoon 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.
- Cook for about 2 minutes per side, or until golden and crispy.
- Remove from the pan and keep warm. Repeat, adding the remaining 4 teaspoons of oil as needed, until all the batter has been used.
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