Sweet Potato Pancakes

Description
Vegetable of the Month: Sweet Potato by the US Center for Disease Control & Prevention, public domain government resource—original source of recipe
 * Serves: 8

Ingredients

 * 6 cups peeled and finely shredded sweet potatoes
 * 1 cup finely shredded onions
 * 1 tsp salt-free herb seasoning
 * 1⅔ cup unbleached flour
 * ⅓ cup chopped fresh flat-leaf parsley
 * 2 cups finely shredded zucchini
 * ¼ cup lemon juice
 * 1½ cups egg substitute
 * 6 tsp canola oil, divided

Directions

 * 1) In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley.
 * 2) In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp of the oil.
 * 3) Drop a large Tbsp of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.
 * 4) Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.