August 4, 2014



Have you had veggie pancakes before? Well if not, this recipe was pretty simple to make and equally as tasty. If you're not to familiar with Hy-Vee it's a local grocery chain and last week we picked up a free catalog called "Seasons Hy-Vee" in store that contained food tips and tricks and summer recipe ideas. These Veggie Pancakes were being sampled in the store that day, and though I didn't try them just then (though the guy I date did and loved them) they seemed like they'd be a great little meal. We decided to add a few dollops of greek yogurt to ours when we made them. Enjoy!

2 large green bell peppers
1 large carrot
1 (10 oz) zucchini
1 (10 oz) yellow summer squash
1/2 c. chopped green onions
1 fresh jalapeno pepper, seeded and chopped*
3/4 c. Hy-Vee all-purpose flour
1/3 c. Hy-Vee freshly grated Parmesan cheese
1/2 tsp Hy-Vee baking powder
1/4 tsp Hy-Vee baking soda
3/4 tsp Hy-Vee salt
1/4 tsp Hy-Vee black pepper
3 Hy-Vee large eggs, lightly beaten
Hy-Vee vegetable oil, for frying

Preheat broiler to roast bell peppers. Line a baking sheet with foil. Halve peppers lengthwise; remove stems, seeds and membranes. Place pepper halves, cut side down, on prepared baking sheet.Broil 4 to 5 inches from heat for 8 to 10 minutes or until skins are blistered and dark. Carefully bring foil up and around peppers to enclose. Let stand about 15 minutes. Using a sharp knife, peel peppers; cut lengthwise into strips. Set aside.

Meanwhile, using a food processor or coarse shredder, shred carrot, zucchini and squash; place in a medium bowl. Add green onions and jalapeno pepper.In a small bowl, combine flour, Parmesan cheese, baking powder, baking soda, salt and black pepper. Toss flour mixture into vegetables. Stir in eggs.

In a 10-inch skillet, heat 1/4 inch oil over medium-high heat. Drop three 1/4-cup mounds of mixture into hot oil; flatten to make 1/2-inch-thick pancakes. Fry until golden brown, turning once. Transfer to paper towel-lined plates to drain. Keep warm in a 200-degree oven until serving time. Repeat for remaining pancakes. Serve pancakes topped with roasted pepper strips.
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RECIPE courtesy of HY-VEE


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