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Crispy Vegetable Crockets

A reliable way to get anyone, especially kids to eat any vegetable, these crisp crockets are delicious as a side dish, alone as an appetizer, or served as lunch. The best part is that these crockets are truly versatile, you can use whatever looks good to you, alone or in combination: zucchini, yellow squash, winter squash, spinach, or chopped scallions, chives or shallots. And consider tossing in a tablespoon of fresh herbs, spices or even some Parmesan or Pecorino cheese. Scrumptious!

Posted on March 25, 2011

IngredientsCrispy Vegetable Crockets

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

2 egg whites, slightly beaten

1/4 cup milk

1 cup grated carrots

1/2 cup grated zucchini

1/2 cup summer yellow squash

2 green onions, sliced or 4 tbsp chopped red onion

Vegetable oil


1. In a mixing bowl, stir together the flour, baking powder, salt, cayenne pepper and black pepper. Set aside.

2. Grate the carrots, zucchini and the squash, lay them out flat on a paper towel and cover and press with another paper towel. Get a lot of the liquid out and transfer between two new, dry paper towels and press the water out again.

3. In another bowl, beat together the egg whites, milk, carrots, zucchini, squash and chopped onions. Add this mixture to the dry ingredients and stir until combined.

4. Using a large skillet, heat the oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about two minutes on each side until golden brown.

5. Serve pancakes hot with sour cream.



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