VEGETABLE PANCAKES

Eat your veggies! These crisp morsels are delicious served as a side dish, alone as an appetizer, or served on a bed of greens as lunch. Root vegetables are most common, but you can use whatever looks good to you, alone or in combination: zucchini, yellow squash, winter squash, corn, chopped scallions, even spinach or chard is good (just cook it, squeeze it dry, and chop it first). And consider tossing in a tablespoon of fresh herbs or spices as well. Sweet potato and corn benefit from a bit of cilantro, zucchini comes to life with dill, and winter squash warms-up with ginger or cardamom beautifully.
Cooking time/temp: 
275°F
Ingredients: 

About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry.
1/2 a small onion, grated; or 4 scallions.
1 egg or 2 egg whites, lightly beaten.
1/4 cup whole wheat flour, more or less (you can substitute chickpea flour if you are on a wheat free diet).
Salt and freshly ground black pepper.
Olive oil or butter for greasing the pan.

Makes 4 servings

Instructions: 

1. Heat the oven to 275°F.

2. Grate the vegetable or vegetables by hand or with the grating disk of a food processor. Then mix together the vegetables, onion, egg, and 1/4 cup of the flour. Sprinkle with salt and pepper. Add a little more flour if the mixture isn’t holding together.

3. Put a little butter or oil in a large skillet or griddle over medium-high heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter, using a fork to spread the vegetables into an even layer while pressing down a bit. Work in batches to prevent overcrowding and transfer finished pancakes to the oven until all are finished.

4. Cook, turning once, until nicely browned on both sides, about 5 minutes.

5. Serve hot or at room temperature.