My son claims not to like zuchinni but liked these. I didn't have any celery seed. I added some onion salt but still thought it could use a bit more seasoning. Next time I think I'll add half again what it calls for in the seasoning department. Enjoy!
It comes from the 1999 Taste of Homes cookbook.
Yield: 12 pancakes
2-3 medium zucchini, coarsely grated (about 2 cups)
1 medium carrot, grated
1 medium potato, peeled and grated
1/3 cup frozen peas
1/3 cup frozen corn
2 eggs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 tsp each salt, pepper, garlic powder and celery seed
Vegetable oil for frying
In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas, and corn in a bowl. Stir in the eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.
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