Ingredients
6 cups sweet potatoes , peeled and finely shredded
2 cups zucchini, finely shredded
1 cup onions, finely shredded
¼ cup lemon juice
1 tsp no-salt herb blend
1½ cups eggs, beaten
1⅔ cup matzo meal, (or unbleached flour or almond flour)
¼ cup parsley, flat-leaf, fresh, chopped
6 tsp canola oil, divided
sour cream
Preparation
Using a large bowl, add the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. Mix well until combined.
In a large non-stick frying pan, warm the 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 5 minutes, or until golden brown and crispy.
Remove from the pan and drain on paper towels. Keep warm. Repeat the process until all the batter is used. Add the remaining oil, if needed. Serve with sour cream and enjoy!
