Ingredients
6 cup sweet potatoes, peeled and finely shredded
2 cup zucchini, finely shredded
1 cup onions, finely shredded
¼ cup lemon juice
1 tsp no-salt herb blend
1½ cup egg substitute
1⅔ cup unbleached flour
¼ cup flat-leaf parsley, fresh, chopped
6 tsp canola oil, divided
Preparation
Using a large bowl, add the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. Mix well.
In a large non-stick frying pan, warm 2 teaspoons of oil over medium-high heat.
Scoop at least 2 tablespoons of the batter then carefully place into the pan. Form thin pancakes into the pan. Use a spatula to spread it out.
Add more batter to the pan. Make sure they’re not touching each other.
Cook for 2 minutes on each side, or until golden brown and crispy.
Remove from the pan and transfer to a cooling rack. Keep warm.
Repeat the process until the batter is all used. Add in the remaining oil, if needed.
