Veggie Pancakes

Hello! Today I am writing my first post! I am also including a recipe that I created in my small kitchen in Northwest Georgia. Please bear with me as I learn the "ropes" of blogging and capturing the "good side" of my dishes in pictures.

Recently I found an online cooking club. The next six months the club is focusing on recipes by the talented, minimalist Mark Bittman. This week's theme was "small bites of Bittman" (Isn't that a cute way to describe appetizer recipes created by Mark Bittman?)

I searched the net, read a few books and decided to create Mr. Mark Bittman's Vegetable Pancakes. Living in the south and in the hills, we tend to call any vegetable that is cut, battered and fried "fritters".

When I first bit into one, I heard and felt a crunch. The crunch was followed by a creamy taste of awesome veggie goodness! Scallions and bell peppers were diced very fine, and carrots, potatoes and celery were grated. I think the starch in the potatoes helped hold the pancakes together. I also used an extra egg.

The recipe was easy, cheap and very fun. I added some garlic, paprika, and onion powder to spice them up. Anything can be added to suit someone's palate. Enjoy..I sure did!


VEGETABLE PANCAKES: (Mark Bittman)

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

1. Heat the oven to 275°F. Grate the vegetable or vegetables by hand or with the grating disk of a food processor. 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.
2. 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, press down a bit. Work in batches to prevent overcrowding. (Transfer finished pancakes to the oven until all are finished.) Cook, turning once, until nicely browned on both sides, about 5 minutes. Serve hot or at room temperature.