Zucchini and Carrot Pancakes
These yummy little pancakes make a great snack or even an appetizer.
- 1 cup zucchini
- 1 cup carrots
- 2 eggs, separated
- 1 tsp. salt
- 2 Tbsp. flour
- 1/2 tsp. baking powder
Grate and drain zucchini and carrots. Stir in egg yolks. Add salt, flour and baking soda. Fold this into 2 stiffly beaten egg whites. Drop by the tablespoonful on a hot greased skillet. Flatten gently with spatula and fry until brown. You can also add 1/4 cup grated cheese.
By Robin from Washington, IA
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