This dish is good for Hanukkah or any winter occasions with any meal. Serve with sour cream, apple sauce, or maple syrup and butter. You can prepare them ahead of time and reheat them in an oven at low heat.Preparation time; 25 minutes, cooking time 30 minutes; serves 8.
Per serving: 199 calories, 5.5 fat grams, 4.4 fiber and 69 sodium.
Ingredients:
6 cups peeled and finely shredded sweet potatoes
2 cups finely shredded zucchini
1 cup finely shredded onions
¼ cup lemon juice
1 tsp. No-salt herb blend, pinch of Cinnamon, or try pumpkin or apple pie spices.
1 ½ cups egg substitutes
1 2/3 cups unbleached flour
¼ cup chopped fresh flat leaf parsley
6 tsp. Safflower oil (divided)
1.In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley.
2.In a large no-stick frying pan or griddle over medium high heat, warm 2 teaspoons of the oil. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm.
3.Repeat, adding the remaining 4 teaspoons oil as needed until all the batter has been used.
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