{"id":10254,"date":"2013-03-08T00:01:14","date_gmt":"2013-03-08T05:01:14","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=10254"},"modified":"2013-03-07T13:31:33","modified_gmt":"2013-03-07T18:31:33","slug":"at-home-with-gch-vegetable-pancakes","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/03\/08\/at-home-with-gch-vegetable-pancakes\/","title":{"rendered":"At Home with GCH: Vegetable Pancakes"},"content":{"rendered":"

\"Vegetable<\/a><\/p>\n

My Jewish friends call them “latkes” and my Korean friends call them “jeon.”\u00a0\u00a0I call them veggie pancakes, and I wonder why I don’t make them more often! \u00a0Kind of like hash browns, these crispy little guys are a great way to get more vegetables in your diet. \u00a0I also like them for cleaning out my fridge and getting rid of my “singleton” vegetables – you know, that ONE zucchini in a plastic bag, or the last carrot in the sack. \u00a0Frugal, I say!<\/p>\n

If you have a food processor with a shredder attachment, you can have this recipe mastered in minutes. \u00a0If not, you’ll have to get out the box grater and put some muscle into it. \u00a0You can experiment with a large variety of firm vegetables—roots are best—like potatoes, carrots, yams, parsnips, or turnips. \u00a0You can also mix in some softer veggies, like zucchini, and any kind of minced herbs you like. \u00a0I usually just use green onions, because I always have those on hand, but feel free to try thyme, tarragon, or very finely minced rosemary. \u00a0Top with sour cream or plain yogurt and you have a nutritious, unusual side dish that’s at home next to a salad or a steak. \u00a0These make a great breakfast, too—add eggs, bacon, and fruit, and you’re in business!<\/p>\n

Vegetable Pancakes<\/strong><\/p>\n

Ingredients:<\/p>\n