Savory Pancakes

Using the food processor makes whipping up these savory pancakes so much faster.

Asian Pancakes - ****

Onion free, but add scallions if it's not an issue. Served as appetizer for 4 adults + 2 kids. All disappeared.

• 2 c zucchini
• 1.5 c carrot
• 2 c potato
• 2 c flour
• 1 egg, beaten
• 3/4-1 c water
• 1 t salt
• 1/ t black pepper
• 3 T soy
• 2 T black vinegar
• 2 cl garlic
• sesame oil

1. In a food processor, grate zucchini, carrot and potato until amount desired.
2. Stir in flour.
3. Mix in egg, water, salt and pepper. Add water if mixture is too dry/thick.
4. Heat 1/2 T oil in pan, flatten 1/4 c batter, and fry until browned and crispy. Flip and continue to cook until crisp. 
5. Cool slightly on paper towels to absorb excess oil.
6. Mix soy, vinegar, garlic and sesame oil as dipping sauce.
7. Serve immediately or freeze. 

Chickpea Pancakes - ***

Also onion free - use garlic powder or other Italian spices as desired. Makes 8 patties. Ate half for lunch.

• 1 c chickpeas (2/3 of a can)
• 1 zucchini
• 1 carrot
• 1/2 t salt
• 2 eggs, beaten
• 1/2 c breadcrumbs
• 1 t dried basil (or use 2 t fresh)
• 2 cl garlic, minced
• pepper
• thyme
• optional: potato, parmesan

1. Grate zucchini and carrot in food processor. Add salt.
2. Blend chickpea in food processor.
3. Mix zucchini and carrot with eggs, bread crumbs and spices. Add more bread crumbs if too wet. 
4. Stir in chickpea mash.
5. Fry 1/8 of batter per pancake, until browned and crispy on each side.
1. Alternative: Bake at 400F for 20 minutes.
6. Drain on paper towels.
7. Eat warm plain or serve with salsa or ketchup.