Sweet Potato Zucchini Pancakes


  • 6 cups sweet potatoes, peeled and finely shredded
  • 1 cup onions, finely shredded
  • 1 and 2/3 cups whole wheat flour
  • 1/3 cup parsley, chopped
  • 2 cups zucchini, finely shredded
  • 1/4 cup lemon juice
  • kosher salt and fresh cracked black pepper to taste
  • 5 eggs, beaten
  • 6 tbs canola oil, divided
  • In a large bowl, mix sweet potatoes, zucchini, onion, flour, parsley, lemon juice and eggs.
  • Season with salt and pepper.
  • In a large non stick saute pan, add several tsp of oil using medium heat.
  • Drop 1 tbs of batter into the pan and spread it with a spatula to form a thin pancake.
  • Cook for about 2 minutes on each side.
  • Remove from the pan and keep warm.
  • Repeat adding the remaining oil as needed and repeat process.

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