Adjust this delicious vegetable recipe for whatever crispy vegetable you like and whatever seasonings you find appealing.
2 medium russet potatoes
1 small carrot
1 small zucchini
3/4 cup shredded cabbage
1 small onion
1 large rib celery
1/4 cup flour
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
1/4-1/2 teaspoon granulated garlic
1/2 teaspoon parsley
With a sharp potato peeler, slice long thin pieces from the carrot and zucchini. Cut the celery into long very thin strips. Stack carrot, zucchini, and celery together and cut into 2-inch long pieces. Julienne the onion. When you have cut all the vegetables, grate the potatoes.
Mix the grated potato with the flour and toss lightly. Add seasoning and remaining vegetables. Toss well to mix thoroughly. Beat eggs until well mixed. Combine with vegetable mixture until eggs are well distributed.
Pour a little olive oil into a frying pan and heat over medium high heat. When pan is hot, drop tablespoonfuls for the mixture into the pan, flatten with a spatula to the depth of a pancake. Do not make them too big or to thick for the middle will get mushy. Fry until golden brown, then turn over and sprinkle with the cheese. Fry until second side is brown. Keep warm until the remainder of the batter is fried. Serve hot.
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