I made these last night to serve to my 15 month old son. He's getting a little bit picky about eating his vegetables, but he loves anything that comes in pancake form. Anyways, these were delish and a hit with the kiddo. The only deviation I made from the recipe was to use whole wheat pastry flour instead of AP flour just to hit one more level of sneaky health-foodiness. I shredded the carrot on the fine shred of my box grater and the zucchini on the medium. Only 4 stars instead of 5 because they were a tad salty. I think next time I will reduce the salt by 25%.
~Tasty Dish~ approved. Served with kofte and wild rice pilaf. A few asparagus spears cut up were also added to the mixture. Cauliflower, broccoli, etc. would be delicious in this fritter, too. Reviewed for PAC 2010.
Delicious! I scaled the recipe down for just me and wished I had made more! I served with honey mustard mayonnaise. Yum! Thanks Jim. Made for the Football game.
What a great way to fix and serve vegetables. I fixed them just like the recipe called for, and we really liked them. They were crispy and full of flavors. I really liked the taste of the zucchini and green onions. This recipe will be a regular at my house. Thanks for posting your recipe. Made for ZWT5 Spain/Portugal region.
I thought these were really good - and different. The boys weren't overly enthused about them. I added some garlic to it (which I tend to do on everything.).. Thanks for submitting!