Beet And Carrot Pancakes

Beet And Carrot Pancakes

1 1/3 cups (packed) coarsely shredded peeled beets (from 2 medium)
1 cup coarsely shredded peeled carrots (from 2 medium)
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Sour cream

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream.

Zucchini-Feta Pancakes

Zucchini-feta Pancakes

4 eggs, separated
4 packed c. coarsely grated zucchini
1 c. finely crumbled feta
1/2 c. finely minced scallions
1 tsp. dried mint
salt to taste
black pepper to taste
1/3 c. flour
oil, for frying
sour cream or yogurt, for topping

Beat the egg whites until stiff. In medium-sized bowl, combine zucchini, egg yolks, feta, scallions, mint, salt, pepper and flour. Mix well. Fold egg whites into zucchini mixture. Heat a little oil in heavy skillet. When hot, add spoonfuls of batter and fry on both sides. Serve. Top with yogurt or sour cream.