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Veggie Frybread


College Cooking Tips

Veggie Frybread

5 minutes on side two and they're ready.

In a large mixing bowl add:

  • 8 cups of shredded zucchini-peeled, seeds and centers removed
  • 2 cups of carrots-shredded
  • 1/2 onion finely minced
  • 8 eggs
  • 1 cup of flour
  • 1-2 tsp sea salt & pepper to taste

Instructions:

  1.  Gently stir together all ingredients until blended-don’t over mix
  2. On a preheated griddle or frying pan, over medium-low heat, with melted butter spoon enough batter to make 5 inch pancakes
  3. Turn after 5 minutes on the first side.
  4. Lift pancake and add a tsp of butter under each pancake and turn over on top of the butter.
  5. Cook another 5 minutes and they’re ready.

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