Based on the old basic potato pancake idea, member Erika Lopez developed this recipe to be altered, depending on the pile of veggies she has at home. 4-5 eggs a few handfuls of flour a generous dash of half & half, milk, or soy milk chopped fresh herbs cheese, if desired salt and freshly ground pepper radish, turnip, carrot, sweet potato, etc. onion chard, if desired
Beat eggs. Stir in flour, half-and-half/soy milk/milk, fresh herbs, salt & pepper. Shred in a food processor (or finely chop by hand) whatever veggies you have lurking in your fridge: a couple of potatoes, zucchini, turnips, radishes, garlic cloves, & onions. You can chard or shredded cheese for variety of texture! Add shredded veggies to batter, & let sit for a little while for the onion to permeate. Fry in olive oil over low to medium heat. Top with sour cream or a little shredded cheese. Serve with a side of sauteed greens.
submitted by CSA member Erika Lopez