Vegetable Pancakes Recipe
"fritter-like" cakes containing fresh vegetables. Make them small and serve as appetizers or make them larger for a delicious side dish.
Ingredients
- 1 c. self-rising corn meal
- 1/2 c. all-purpose flour
- 1 c. whole kernal corn (fresh, canned, or frozen)
- drain the canned; cook the fresh or frozen
- 1 sm. onion diced
- 1 large carrot peeled and shredded
- 1 med. bell pepper diced
- 1 small zucchini shredded
- 1 egg beaten
- 3/4 c. buttermilk
- 1/4 t. cajun seasoning
- 1/4 t. salt & pepper to taste
- 1/2 C. Vegetable oil for frying
Directions
- Combine all ingredients (except vegetable oil) in a large mixing bowl.
- Mix until well-combined
- Heat 3 T. oil in a large pan on medium / high heat.
- Drop vegetable mixture by spoonfuls into hot oil and fry in batches.
- Add more oil as necessary.
- Fry 2-3 minutes on each side.
- Drain on paper towels and transfer to serving plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 170 | |
| Calories from Fat 88 | 52% |
| Total Fat 9.95g | 12% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 16mg | 5% |
| Sodium 80mg | 3% |
| Potassium 134mg | 4% |
| Total Carbs 17.47g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.31g | 2% |
| Protein 2.84g | 5% |
