My 6th grader, who claims she doesn’t like zucchini, scarfed down these zucchini and sweet potato pancakes! I think topping them with sour cream and applesauce (both things she loves) helped. 🙂 And, with the assistance of my food processor, these were super easy to make. Plus, I felt good about meeting our vegetable “quota” for the day. I can’t tell you how many times I think to myself, “I should’ve made/served more veggies!” Anyone else ever feel the same way?
These also hold up well left over and can even be added to the lunchbox. I threw them in along with a serving of applesauce, and it went over great. For dinner, we had them alongside a big bowl of hearty soup. Again, one of my attempts to not only get in enough veggies but also reduce our consumption of meat (with a couple of meat-free dinners each week)! We aren’t vegetarians, but studies show if you cut back to less than one serving of meat per day you can consider yourself a “flexitarian” with a risk of heart disease and cancer that is equally as low as a vegetarian. Sounds good to me! More on that here.
Grate the sweet potato and zucchini in a food processor fitted with the shredding disc. You could also shred by hand using a cheese grater, but it will, of course, take longer!
Transfer the veggies to a large bowl and toss together with the flour, eggs, salt, and pepper until well combined.
Heat a thin layer of olive oil over medium heat in your largest skillet. Add spoonfuls of the veggie mix to the pan (I used an ice cream scoop for even sizing) and cook until golden brown on both sides.
Drain on a plated lined with a paper towel, season with additional salt and pepper (if desired), and serve warm topped with applesauce and sour cream (optional).
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