Summertime Fried Veggie Cakes
My husband and I definitely love our vegetables. Whether it's a light snack or really chowing down, there is something about vegetable meals that can really satisfy my tummy and my soul. We made these one night while experimenting with a traditional potato pancake recipe. They came out quite yummy and it was love at first bite! This summer veggie side is made about the same way you would make traditional potato pancakes or latkes. But how do I make potato pancakes?
How Do You Make Potato Pancakes?
A quick search for potato pancakes or latkes will open a floodgate of recipes both traditional and new wave, like this version. Some are made from shredded potatoes while others are made from mashed potatoes—both are yummy! You can whip them up from scratch or use a store-bought box mix. We do both in our kitchen. Check out my tutorial on how to prepare store-bought latke mix and how to dress them up with yummy additions like red bell peppers. The version in this recipe is made much like the shredded potato version but with some extra ingredients. A couple staple ingredients that really make a potato latke (besides the potato) are eggs, flour, and salt. Egg batter helps hold the pancake together. Flour helps to crisp it up while cooking. And salt—well everything is better with salt. Even seasoned chefs on competitive cooking shows like Chopped are told time and time again that their dish is lacking salt!
This set up will make your potato pancake adventures a breeze. You can easily remove them from your frying pan and let them cool/drip on a baking rack. The cookie sheet below will keep grease off your cakes and off of the rest of your kitchen. For truly easy clean up, use a sheet of aluminum foil as a liner. Some cooks will drain their potato pancakes on paper towels or just stack them up as they cook, but I find these methods make the latkes too greasy.
- 1 zucchini, shredded
- 2 carrots, shredded
- 2 small potatoes, shredded
- 1 small lime
- 2 tablespoons fresh parsley, chopped
- 1/4 cup onion, chopped
- 2 eggs
- 1 tablespoon flour
- sprinkling of salt
- vegetable oil, for frying
Fried Potato Cakes
- Use a grater to shred zucchini, carrots, and potatoes. Chop onion and parsley. Juice small lime—this should yield about 1 tablespoon of lime juice.
- In medium-large mixing bowl, toss veggies together with onion and parsley. Add lime juice and mix well.
- Combine eggs, flour and salt and continue mixing. Ensure all ingredients are mixed together and coated well.
- Pour oil into frying pan. Place about 1/4 inch on bottom of pan and turn on medium heat. Oil is ready when shimmering.
- Using a spoon, scoop and place dollops of your veggie mixture into the pan. Gently press on centers with back of spoon to flatten and ensure thorough and even cooking.
- Each side cooks in about 6 minutes or so. You'll know it's time to flip when you see the edges of your cake becoming golden brown.
- When both sides are cooked, remove from pan and place on rack to cool and drain.
- Enjoy! Refrigerate any left-overs.
Tips for Easy Potato Cakes
How do I flip this little pancake without splashing myself with hot oil?
Tilt pan away from you. Oil will drip down to that side. Flip pancake not submerged in oil. Repeat. Return pan to flat position when finished flipping.
My mixture keeps separating. Why?
This happens. Give your mix a good stir each time you spoon out a new batch. That gooey egg mix is important and can't get left behind.
Won't all my veggie cakes be cold by the time I'm done cooking them?
Maybe. Stick your cookie sheet with baking rack and latkes in a warm oven to keep them cozy until you're ready to serve them.
These cakes had a very fresh summery taste that reminded me a little of coleslaw. The portions of veggies in this recipe kept the three main components (potatoes, carrots, zucchini) about equal. If you prefer less of a zucchini taste, use only half or experiment with your own vegetables. The important ingredients are eggs and flour which help hold the cakes together and make them crispy (respectively). These are yummy as is, with a little sour cream, or your favorite salad dressing. Enjoy.
More Recipes From the Kitchen of Heather Says
- Turkey Sausage and Green Pepper Egg Pizza
This dish is yummy any time of day, with any meal and is a great way to use leftovers. Use your favorite pizza toppings for a new spin on an old favorite or experiment and have fun!
- Onion & Red Pepper Potato Pancakes
My husband and I come from different ethnic and religious backgrounds, but both grew up eating potato pancakes. I love to experiment with new and different ingredients. I made some fantastic onion and red pepper latkes and so can you.