Veggie Pancakes

Ingredients

Instructions

1. 1

   Coarsely grate 2 medium zucchini and 2 medium carrots. Transfer to a colander, toss with 1 teaspoon salt, and let sit for 15 minutes — the salt draws out water that would otherwise make the pancakes soggy.

2. 2

   Squeeze the salted vegetables in a clean kitchen towel — really squeeze, until almost no liquid drips out. You'll be amazed how much comes off. This step is the difference between crisp veggie pancakes and a sad wet mess.

3. 3

   Transfer the squeezed vegetables to a large bowl. Add 2 beaten eggs, ⅓ cup all-purpose flour, ¼ cup grated Parmesan, 3 chopped scallions, 2 minced garlic cloves, ½ teaspoon black pepper, and a handful of chopped fresh dill or parsley.

4. 4

   Mix gently — the batter should hold together loosely when you scoop a heaping tablespoon. If too wet, add another tablespoon of flour. If too dry, a splash of milk.

5. 5

   Heat 3 tablespoons of oil in a large skillet over medium-high. Drop heaping tablespoons of the mixture into the pan, flatten slightly with the back of a spoon. Don't crowd — cook 3-4 at a time.

6. 6

   Cook 3 minutes per side until deeply golden brown and crispy on the edges. Transfer to a wire rack while you cook the rest. Serve hot with sour cream, lemon wedges, and a sprinkle of fresh herbs.