Ingredients
Directions
Carrot: Peel and grate 1 large carrot.
Zucchini: Grate 1 medium zucchini, sprinkle with salt, let stand 30 minutes, squeeze dry.
Corn: Cut kernels from 1 large ear corn.
Beet: Peel and grate 1/2 medium beet
Warm olive oil in large cast-iron or nonstick skillet over medium-high heat.
When oil is hot, stir 1 large beaten egg into vegetable mixture.
Drop heaping spoonfuls of batter into pan; flatten slightly with back of spoon and cook until golden, about 2 minutes per side.
Serve with Lemon-Mint Dipping Sauce (below).
Ingredients
Directions
Carrot: Peel and grate 1 large carrot.
Zucchini: Grate 1 medium zucchini, sprinkle with salt, let stand 30 minutes, squeeze dry.
Corn: Cut kernels from 1 large ear corn.
Beet: Peel and grate 1/2 medium beet
Warm olive oil in large cast-iron or nonstick skillet over medium-high heat.
When oil is hot, stir 1 large beaten egg into vegetable mixture.
Drop heaping spoonfuls of batter into pan; flatten slightly with back of spoon and cook until golden, about 2 minutes per side.
Serve with Lemon-Mint Dipping Sauce (below).