Go Back

Veggie Pancakes Topped with Fried Eggs

Libby with Lemony Thyme
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

For veggie pancakes...

  • 5-6 asparagus spears blanched and diced
  • 3 scallions thinly sliced
  • 1 small zucchini shredded
  • 1 small summer squash shredded
  • 1 carrot shredded
  • 1 egg
  • 1/3 cup flour
  • 1/3 cup buttermilk
  • 1/3 cup panko bread crumbs
  • 1 tsp. Mrs. Dash Garlic & Herb seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • pinch cayenne pepper
  • pinch nutmeg
  • 1 tsp. butter
  • 1 tsp. olive oil or more if needed

To serve...

  • 4 eggs
  • fresh cilantro or parsley for garnish

Instructions
 

  • Preheat oven to 300 degrees.
  • Blanch asparagus for 2-3 minutes, then cut into small pieces. Slice scallions. Shred remaining veggies then squeeze between paper towels to remove excess moisture.
  • Beat together egg, flour, buttermilk, breadcrumbs and seasonings. Toss veggies in batter. Form into pancakes about 2-3 inches in diameter.
  • In a large skillet melt butter and olive oil. Pan fry pancakes until golden brown on each side. Transfer to baking sheet and hold in warm oven while preparing eggs.
  • Fry eggs in skillet and serve on top of veggie pancakes. Garnish with fresh cilantro or parsley.

Notes

Veggie pancakes can be made with the stars in your veggie drawer.
Buttermilk can be replaced with whole milk.